Description
This Japanese Cotton Candy Swiss Cake Roll is a light and fluffy dessert featuring a delicate sponge cake infused with cotton candy flavor. The cake is filled with a stabilized whipped cream, also flavored with cotton candy extract, creating a sweet, airy treat perfect for celebrations or afternoon tea.
Ingredients
Scale
Cake Batter
- 1 cup cake flour
- 1/4 tsp sea salt
- 1/2 cup whole fat milk
- 1/4 cup vegetable oil
- 30 grams granulated sugar
- 1 tsp cotton candy extract
- 4 egg whites (room temperature)
- 1/4 tsp cream of tartar
- 55 grams granulated sugar (for meringue)
- Gel food coloring (optional)
Stabilized Whipped Cream Filling
- 1 cup heavy cream (36% milk fat), chilled
- 2 tbsp granulated sugar
- 1 tsp cotton candy extract
- 1 tsp unflavored gelatin powder
- 4 tsp water
Instructions
- Prepare the Cake: Preheat your oven to 325°F (163°C) and line an 8 x 12-inch rectangular cake pan with parchment paper. In a small bowl, whisk together the milk, vegetable oil, 30 grams of sugar, and cotton candy extract until combined. In a large mixing bowl, sift together the cake flour and sea salt. Create a well in the center of the dry ingredients and pour in the wet mixture. Gently mix until just combined to avoid overmixing.
- Make the Meringue: In a clean mixing bowl, beat the egg whites together with cream of tartar until frothy. Gradually add the remaining 55 grams of sugar while continuing to beat the egg whites until stiff peaks form. This will provide volume and lightness to the batter.
- Combine the Meringue and Batter: Gently fold the meringue into the cake batter in three additions, carefully incorporating it to maintain airiness. If you want a pastel pink hue, add gel food coloring at this stage and mix gently. Pour the batter into the prepared pan, smooth the surface, and tap lightly to release air bubbles. Bake for 14 minutes or until the cake springs back when lightly pressed. Remove and allow to cool in the pan before transferring to a wire rack to cool completely.
- Prepare the Stabilized Whipped Cream: Sprinkle the gelatin over 4 teaspoons of water and let it bloom for a few minutes. Then dissolve the gelatin by microwaving briefly or using a double boiler. Allow it to cool slightly. In a chilled mixing bowl, beat the heavy cream with granulated sugar and cotton candy extract until it begins to thicken. Slowly add the dissolved gelatin and continue beating until firm peaks form, stabilizing the whipped cream for easier rolling and slicing.
- Assemble the Cake Roll: Lay the cooled cake onto a clean parchment paper sheet. Spread the stabilized whipped cream evenly over the cake surface, leaving a small border around the edges. Using the parchment paper to help, carefully roll the cake starting from one short end, making sure the seam stays on the bottom. Wrap the roll tightly in parchment or plastic wrap and refrigerate for at least 1 hour to set the shape and flavors.
- Serve: Before serving, trim the ends of the cake roll for a neat appearance. Slice into 8 even servings and enjoy the light, cotton candy-flavored treat.
Notes
- For the best texture, make sure the egg whites are at room temperature before whipping.
- If you prefer a stronger cotton candy flavor, you can adjust the extract quantities slightly in both the batter and whipped cream.
- Ensure the whipped cream is well chilled for better volume and easier whipping.
- Rolling the cake while it’s still slightly warm helps prevent cracking.
- You can use gel food coloring or skip it depending on your presentation preference.
- Store leftovers covered in the refrigerator for up to 2 days for best freshness.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
