If you’re dreaming of a dessert that feels like a fluffy cloud with a whimsical burst of sweetness, then this Japanese Cotton Candy Swiss Cake Roll Recipe is exactly what you need. This ethereal cake roll brings together ultra-light sponge, delicately infused with cotton candy extract, and a stabilizing whipped cream filling that’s both creamy and airy. The result is a show-stopping dessert that’s as delightful to look at as it is to eat—perfect for celebrations or simply treating yourself to a moment of pure joy.
Ingredients You’ll Need
Every ingredient in this Japanese Cotton Candy Swiss Cake Roll Recipe plays a crucial role, creating a perfect balance of lightness, flavor, and color. From the cake flour that ensures a tender crumb, to the cotton candy extract that gives this roll its charming personality, each element is simple yet thoughtfully selected.
- Cake flour: Provides a delicate, soft structure ideal for a light sponge cake.
- Sea salt: Enhances the overall sweetness and layers the flavors perfectly.
- Whole fat milk: Adds moisture and richness to the batter for perfect tenderness.
- Vegetable oil: Keeps the cake moist without weighing it down.
- Granulated sugar: Sweetens the cake and stabilizes the meringue for a fluffy texture.
- Cotton candy extract: The star ingredient that provides that magical, nostalgic sweetness.
- Egg whites (room temperature): Whipped to create a voluminous meringue that lifts the cake.
- Cream of tartar: Stabilizes the egg whites to maintain their lofty peaks during baking.
- Gel food coloring (optional): Adds a delicate pastel pink that mimics the look of real cotton candy.
- Heavy cream (36% milk fat), chilled: Whipped into a luscious filling that balances the light sponge.
- Unflavored gelatin powder: Ensures the whipped cream holds its shape perfectly without becoming heavy.
- Water: Used to bloom the gelatin for a smooth cream texture.
How to Make Japanese Cotton Candy Swiss Cake Roll Recipe
Step 1: Prepare the Cake Batter
Begin by preheating your oven to 325°F (163°C) and lining an 8 x 12-inch rectangular pan with parchment paper. In a small bowl, whisk together the milk, vegetable oil, sugar, and cotton candy extract—this liquid mixture will infuse your cake with flavor and moisture. In a larger bowl, sift the cake flour and sea salt together, then make a well to add the wet ingredients. Gently mix until just combined; avoid overmixing to keep the batter light.
Step 2: Make the Meringue
In a clean bowl, start beating the egg whites with cream of tartar until they become frothy. Gradually add the remaining sugar and continue beating until you achieve stiff, glossy peaks. This meringue is the secret to that “cotton candy” fluffiness in your cake.
Step 3: Combine Batter and Meringue
Carefully fold the meringue into the cake batter in three parts using a spatula, gently blending without deflating the mix. If you’d like a fun twist, now’s the time to add a few drops of gel food coloring to tint your batter a soft pink. Pour the batter evenly into your prepared pan, smoothing the surface and lightly tapping to release air bubbles.
Step 4: Bake and Cool
Bake your cake for about 14 minutes or until it springs back to the touch. Once baked, let it cool in the pan briefly before transferring it to a wire rack to cool completely. This allows the cake to set without becoming soggy or dry.
Step 5: Prepare the Stabilized Whipped Cream Filling
Sprinkle the gelatin powder over the water and allow it to bloom for a few minutes. Gently warm the mixture until the gelatin dissolves, then let it cool slightly. In a chilled bowl, beat the heavy cream with sugar and cotton candy extract until thickened, then slowly incorporate the dissolved gelatin, continuing to beat until firm peaks form—this will keep your cream fluffy and stable inside the rolling cake.
Step 6: Assemble Your Cake Roll
Lay the cooled cake on fresh parchment paper. Spread the stabilized whipped cream gently but evenly over the surface, leaving a little border to prevent cream oozing out. With care, roll the cake from one short end, using the parchment to guide you into a tight, neat roll. Wrap it snugly and refrigerate for at least an hour to allow the flavors to meld and the roll to set.
Step 7: Serve and Enjoy
Just before serving, trim the ends for a clean look and slice into delightful rounds that showcase the beautiful swirl of cake and cream. Get ready for smiles all around!
How to Serve Japanese Cotton Candy Swiss Cake Roll Recipe
Garnishes
Add a sprinkle of edible glitter or dust with powdered sugar and miniature cotton candy pieces to highlight the whimsical theme. Fresh berries or a few pastel sprinkles can add a colorful contrast.
Side Dishes
This light and sweet cake pairs beautifully with a cup of green tea or a light fruit salad, adding a refreshing balance to the sweetness of the roll itself.
Creative Ways to Present
For a fun party twist, serve individual slices atop pretty dessert plates with dollops of whipped cream and a drizzle of flavored syrup like raspberry or mango. You could also wrap mini portions in cellophane ties to share as delightful edible gifts.
Make Ahead and Storage
Storing Leftovers
Once rolled and wrapped, this cake keeps well in the refrigerator for up to 3 days. Make sure it’s tightly sealed to preserve moisture and freshness without absorbing fridge odors.
Freezing
You can freeze slices wrapped individually in plastic wrap and foil for up to 1 month. Thaw in the refrigerator overnight for the best texture and taste.
Reheating
This cake is best enjoyed chilled. If you prefer it at room temperature, leave slices out for 15–20 minutes before serving, but avoid microwaving as it might affect the whipped cream’s texture.
FAQs
Can I use regular sugar instead of granulated sugar?
Granulated sugar works best for this recipe because it dissolves well and helps stabilize the batter and meringue, but if you only have caster sugar, it’s a fine substitute for a smoother texture.
Where can I find cotton candy extract?
Cotton candy extract is typically available online or at specialty baking stores. You can look for it in the flavoring or extract section where vanilla and almond extracts are sold.
Can I make this cake without gelatin?
Gelatin helps stabilize the whipped cream so it holds during slicing and serving, but you can omit it if you plan to consume the cake immediately. Just note that the cream may be softer and less firm.
Is it possible to use egg yolks in this recipe?
This specific recipe relies on whipped egg whites for its airy texture, so egg yolks are not used. If you have leftover yolks, save them for another recipe like custard or ice cream!
How do I prevent the cake from cracking when rolling?
Rolling the cake while it’s still slightly warm or after spreading the cream evenly helps prevent cracks. Using parchment paper to guide the roll also ensures a smooth, tight spiral.
Final Thoughts
This Japanese Cotton Candy Swiss Cake Roll Recipe is one of those delightful treats that feels special yet feels absolutely doable in your own kitchen. Its light, airy texture combined with the nostalgic flavor of cotton candy creates a dessert that’s fun and elegant at the same time. Don’t hesitate to make it for your next gathering—you’re going to love hearing all the happy sighs it brings!
Print
Japanese Cotton Candy Swiss Cake Roll Recipe
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour 44 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Description
This Japanese Cotton Candy Swiss Cake Roll features a light and fluffy sponge cake infused with cotton candy extract, rolled with a delicate stabilized whipped cream filling that perfectly balances sweetness and texture. Its pastel pink hue and soft, airy texture make it an enchanting dessert ideal for special occasions or as a delightful treat to enjoy with tea.
Ingredients
Dry Ingredients
- 1 cup cake flour
- 1/4 tsp sea salt
- 30 grams granulated sugar (for batter)
- 55 grams granulated sugar (for meringue)
- 2 tbsp granulated sugar (for whipped cream)
- 1/4 tsp cream of tartar
- 1 tsp unflavored gelatin powder
Wet Ingredients
- 1/2 cup whole fat milk
- 1/4 cup vegetable oil
- 4 egg whites (room temperature)
- 1 cup heavy cream (36% milk fat), chilled
- 1 tsp cotton candy extract (for batter)
- 1 tsp cotton candy extract (for whipped cream)
- 4 tsp water (for gelatin bloom)
Optional
- Gel food coloring (for pastel pink color)
Instructions
- Prepare the Cake: Preheat the 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 sugar, and cotton candy extract. In a large mixing bowl, sift cake flour and sea salt together and make a well in the center. Add the wet mixture and mix gently until just combined without overmixing.
- Make the Meringue: In a separate bowl, beat egg whites with cream of tartar until frothy. Gradually add the remaining 55 grams sugar and continue beating until stiff peaks form.
- Combine the Meringue and Batter: Gently fold the meringue into the batter in three additions, ensuring an even mixture. Optionally add gel food coloring for a pastel pink shade. Pour batter into the prepared pan, smooth the top, and tap lightly to release air bubbles. Bake for 14 minutes or until the cake springs back when touched. Remove and cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Prepare the Stabilized Whipped Cream: Sprinkle gelatin over 4 teaspoons water and let bloom for a few minutes. Dissolve gelatin by microwaving briefly or placing over simmering water and let cool slightly. Beat the chilled heavy cream with 2 tablespoons sugar and 1 teaspoon cotton candy extract until starting to thicken. Slowly add dissolved gelatin and beat until firm peaks form.
- Assemble the Cake Roll: Place the cooled cake on parchment paper. Spread the stabilized whipped cream evenly, leaving a small margin around edges. Starting at one short end, roll the cake tightly using parchment to guide, ensuring the seam is on the bottom. Wrap tightly in parchment or plastic wrap and refrigerate at least 1 hour to set.
- Serve: Before serving, trim the cake roll’s ends for a neat appearance. Slice into 8 servings and enjoy.
Notes
- Ensure egg whites are at room temperature for better volume in meringue.
- Do not overmix the flour mixture to maintain airiness in the cake.
- Use stabilized whipped cream to prevent the filling from weeping or collapsing.
- Gel food coloring is optional but enhances the visual appeal of this cake roll.
- Wrap the cake tightly during chilling to prevent it from drying out.
- The cotton candy extract creates a unique sweet, nostalgic flavor that defines this recipe.
