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
Scale
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.
