Have you ever tasted a dessert so light, fluffy, and dreamy that it felt like eating a cloud? That’s what you get with the Japanese Cotton Candy Swiss Cake Roll—a treat that marries delicate textures with a nostalgic cotton candy flavor. This whimsical dessert isn’t just stunning to look at; it’s also surprisingly fun to make. Whether you’re a beginner or an experienced baker, this recipe will guide you through crafting a cake that’s as magical as it is delicious.
Why You’ll Fall in Love with This Cake
The Japanese Cotton Candy Swiss Cake Roll is more than just a dessert—it’s an experience. Its soft, sponge-like cake base combined with a cotton candy-flavored whipped cream creates a perfect harmony of sweetness and texture. The pastel colors make it visually enchanting, ideal for birthdays, baby showers, or any occasion that needs a touch of whimsy.
Ingredients for Success
Before diving into the recipe, gather your ingredients. Each component plays a crucial role in creating this light, airy cake.
Dry Mix for Cake Base
| Ingredient | Quantity | Purpose |
| Cake flour | 70 grams | Provides structure and a tender texture |
| Sea salt | 1/4 teaspoon | Enhances flavor |
Wet Mix for Cake Base
| Ingredient | Quantity | Purpose |
| Whole fat milk | 90 ml | Adds moisture and richness |
| Vegetable oil | 20 ml | Keeps the cake moist |
| Granulated sugar | 30 grams | Sweetens the batter |
| Cotton candy extract | 1/2 teaspoon | Infuses the signature flavor |
Meringue
| Ingredient | Quantity | Purpose |
| Egg whites | 6 (room temp) | Adds volume and lightness |
| Granulated sugar | 55 grams | Stabilizes and sweetens the meringue |
| Cream of tartar | 1/4 teaspoon | Stabilizes the whipped egg whites |
| Gel food color | As desired | Creates the cake’s pastel hues |
Stabilized Whipped Cream
| Ingredient | Quantity | Purpose |
| Heavy cream | 200 ml | Forms the base of the whipped cream |
| Gelatin powder | 1 teaspoon | Stabilizes the whipped cream |
| Water | 2 teaspoons | Blooms the gelatin |
| Granulated sugar | 20 grams | Sweetens the whipped cream |
| Cotton candy extract | 1/2 teaspoon | Infuses the whipped cream with flavor |
Step-by-Step Recipe Guide
1. Create the Cake Base
- Prepare the Dry Mix: In a large mixing bowl, sift the cake flour and sea salt. Mix well to combine.
- Prepare the Wet Mix: In a separate bowl, whisk together the milk, vegetable oil, granulated sugar, and cotton candy extract. Stir until the sugar dissolves completely.
- Combine the Mixes: Make a well in the dry mix and pour in the wet ingredients. Stir gently until just combined. Avoid overmixing, which can result in a dense cake.
2. Whip the Meringue
- Using a clean, dry mixing bowl, whip the egg whites on low speed until they become frothy.
- Add the cream of tartar and increase the speed to medium. Gradually add the granulated sugar while continuing to whip until stiff peaks form.
- Gently fold in your desired gel colors, being careful not to deflate the meringue.
3. Fold and Bake
- Preheat your oven to 325°F (160°C) and line an 8×12-inch baking pan with parchment paper.
- Fold the meringue into the cake batter in three additions. Use a spatula and gentle motions to preserve the airiness.
- Pour the batter into the prepared pan, spreading it evenly with an angled spatula. Tap the pan gently on the counter to release any trapped air bubbles.
- Bake for 10-12 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool in the pan for 5 minutes, then transfer it to a cooling rack.
4. Make Stabilized Whipped Cream
- Bloom Gelatin: Combine the gelatin powder with water and let it sit for 5 minutes. Melt the mixture over a simmering water bath, then allow it to cool slightly.
- Whip Cream: Chill your mixing bowl and beaters. Whip the heavy cream and sugar on medium speed until soft peaks form. Gradually pour in the gelatin mixture, followed by the cotton candy extract, and whip to stiff peaks.
5. Assemble the Cake
- Spread the stabilized whipped cream evenly over the cooled cake, leaving an extra layer at the edge that will be rolled first.
- Using the parchment paper for guidance, roll the cake gently from the short edge. Wrap the rolled cake tightly in plastic wrap and refrigerate for at least 1 hour to set.
6. Serve and Store
- Slice off the ends of the roll for a clean presentation. Decorate with pastel-colored frosting, sprinkles, or even a tuft of cotton candy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Pro Tips for Success
Perfect Your Meringue Technique
- Ensure your mixing bowl and beaters are grease-free. Any grease can prevent the egg whites from whipping properly.
- Room-temperature egg whites whip more effectively than cold ones.
Handle the Cake with Care
- Don’t overbake the cake, as it can become dry and difficult to roll. Keep an eye on it during the last few minutes of baking.
- Roll the cake while it’s still slightly warm to prevent cracks.
Get Creative with Decorations
- Experiment with rainbow swirls or ombre colors for the cake batter.
- Top the roll with edible flowers or drizzle melted white chocolate for an elegant finish.
Nutritional Information
Here’s a breakdown of the nutritional content per serving (based on 8 servings):
| Nutrient | Amount per Serving |
| Calories | 280 |
| Protein | 4g |
| Carbohydrates | 35g |
| Fat | 13g |
| Sugar | 25g |
FAQs About Japanese Cotton Candy Swiss Cake Roll
1. Can I use other flavors instead of cotton candy extract?
Yes! Feel free to substitute with vanilla, almond, or any other extract you prefer for a different twist.
2. How do I prevent the cake from cracking when rolling?
Roll the cake while it’s still slightly warm and use a towel or parchment paper to help guide the roll.
3. Can I make this cake ahead of time?
Absolutely! You can prepare and assemble the cake a day in advance. Store it in the refrigerator until ready to serve.
4. Can I use whipped cream without gelatin?
Yes, but the whipped cream may not hold its shape as well. Gelatin adds stability, especially in warm conditions.
5. What can I use instead of cake flour?
You can make a substitute by mixing all-purpose flour with cornstarch. Replace 2 tablespoons of flour with cornstarch for every cup of all-purpose flour.
6. Can I freeze the cake roll?
Yes, wrap the cake roll tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.
Conclusion: Create Your Dream Dessert
The Japanese Cotton Candy Swiss Cake Roll is a showstopper that’s as fun to make as it is to eat. With its soft, pastel layers and irresistible flavor, it’s perfect for celebrations or simply treating yourself. Gather your ingredients, follow the steps, and get ready to impress everyone with your baking skills.
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Japanese Cotton Candy Swiss Cake Roll: A Whimsical Dessert Delight
- Total Time: 1.5 hours (including chilling)
- Yield: 8 servings
Description
Have you ever tasted a dessert so light and fluffy that it felt like eating a cloud? The Japanese Cotton Candy Swiss Cake Roll offers just that—a sweet, airy cake with pastel hues and a nostalgic cotton candy flavor. This magical treat is not only a visual delight but also a fun and easy project to bake, whether you’re a beginner or a seasoned baker.
Ingredients
For the Cake Base:
- 70g cake flour
- 1/4 tsp sea salt
- 90ml whole milk
- 20ml vegetable oil
- 30g granulated sugar
- 1/2 tsp cotton candy extract
For the Meringue:
- 6 egg whites (room temp)
- 55g granulated sugar
- 1/4 tsp cream of tartar
- Gel food color (optional)
For the Stabilized Whipped Cream:
- 200ml heavy cream
- 1 tsp gelatin powder
- 2 tsp water
- 20g granulated sugar
- 1/2 tsp cotton candy extract
Instructions
- Prepare the Cake Base:
- Sift cake flour and salt in a large bowl. In a separate bowl, whisk milk, oil, sugar, and cotton candy extract.
- Gently mix the wet ingredients into the dry ingredients until just combined.
- Make the Meringue:
- Whip egg whites in a clean bowl until frothy. Add cream of tartar and gradually add sugar while whipping until stiff peaks form.
- Add gel food color, folding it in carefully.
- Fold and Bake:
- Preheat oven to 325°F (160°C) and line an 8×12-inch baking pan with parchment paper.
- Fold the meringue into the cake batter, then pour into the pan and spread evenly.
- Tap the pan to remove air bubbles and bake for 10-12 minutes, or until a skewer comes out clean. Cool for 5 minutes before transferring to a wire rack.
- Make the Stabilized Whipped Cream:
- Bloom gelatin in water for 5 minutes, then melt over a simmering water bath.
- Whip heavy cream and sugar until soft peaks form, then add the gelatin mixture and cotton candy extract. Whip until stiff peaks form.
- Assemble the Cake:
- Spread whipped cream over the cooled cake, leaving extra at one edge for rolling.
- Roll the cake from the short edge using parchment paper for guidance, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
- Serve and Store:
- Slice the ends off for a neat presentation. Decorate with frosting, sprinkles, or cotton candy if desired.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
- Meringue: Make sure your bowl and beaters are grease-free for optimal egg white whipping.
- Egg Whites: Use room-temperature egg whites for better volume.
- Cake Rolling: Roll the cake while it’s still slightly warm to prevent cracks.
- Baking: Don’t overbake the cake to avoid it becoming dry and hard to roll.
- Decoration: Top with edible flowers, melted white chocolate, or even cotton candy for extra flair.
- Storage: Keep the cake in an airtight container in the fridge for up to 3 days, or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking, Whipping
- Cuisine: Japanese-inspired, Western
