Description
Indulge in the delicate sweetness of this Japanese Cotton Candy Swiss Cake Roll. A light and airy cake filled with a cotton candy-infused whipped cream, this dessert is a whimsical treat for any occasion.
Ingredients
Scale
Cake Roll:
- 4 large eggs (separated)
- 1/4 cup whole milk
- 1/4 cup vegetable oil
- 1/2 cup cake flour (sifted)
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 1/8 teaspoon cream of tartar
Cotton Candy Cream Filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon cotton candy flavoring
- Optional: pink or blue food coloring
Instructions
- Preheat the oven: Preheat the oven to 340°F (170°C) and line a jelly roll pan with parchment paper.
- Prepare the cake batter: Whisk together egg yolks, milk, oil, vanilla, salt, and sifted cake flour. In a separate bowl, beat egg whites with cream of tartar and sugar until stiff peaks form. Fold the meringue into the yolk batter.
- Bake the cake: Pour the batter into the pan, smooth the surface, and bake for 20–23 minutes. Cool, roll, and let it cool completely.
- Make the filling: Beat heavy cream, powdered sugar, and cotton candy flavoring until stiff peaks form. Add food coloring if desired.
- Assemble the roll: Unroll the cake, spread the whipped cream, re-roll, and chill before slicing.
Notes
- Be gentle when folding and rolling for a light texture.
- Cotton candy flavoring can be found online or at specialty stores.
- Garnish with extra whipped cream or cotton candy tufts if desired.
- Prep Time: 25 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
