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