Japanese Cotton Candy Swiss Cake Roll Recipe
Are you ready to fall in love with a dessert as whimsical as it is delicious? The Japanese Cotton Candy Swiss Cake Roll is the ultimate treat for anyone who adores fluffy, cloud-like sponge cakes and sweetly nostalgic flavors. This roll is a showstopper with its dreamy cotton candy whipped cream and pillowy sponge, creating a swirl of pastel perfection. Whether you’re baking for a gathering or treating yourself to a beautiful slice of joy, this dessert is bound to become a memory-maker and the star of your sweets table.
Ingredients You’ll Need
Every magical bite of this roll relies on just a handful of kitchen staples. Each ingredient in the Japanese Cotton Candy Swiss Cake Roll plays a key role in achieving the signature soft texture, playful flavor, and picture-perfect swirl that make this treat so irresistible.
- Eggs: Separate them carefully — the whites make the sponge ultra-light, while the yolks create richness and color.
- Granulated sugar: Divided between the yolk and white mixtures, it sweetens while helping the cake achieve that glossy, tender crumb.
- Milk: Adds subtle creaminess and helps keep the sponge moist.
- Vegetable oil: Lightens the cake, making each slice melt-in-your-mouth soft.
- Vanilla extract: Lends lovely aroma and rounds out the flavor of both cake and filling.
- Cake flour: Provides a fine crumb and a delicate structure — sift it for best results!
- Cream of tartar: Stabilizes the whipped egg whites for a perfectly risen, flexible sponge.
- Heavy whipping cream: The star of the filling, its high fat content is what lets us whip up luscious, stable peaks.
- Powdered sugar: Dissolves instantly in the cream, adding smooth sweetness without any grit.
- Cotton candy flavoring: The magic! Just a hint gives the filling nostalgic carnival vibes.
- Food coloring: Optional, but a swirl of pink or blue adds a playful, cotton candy look and makes your Japanese Cotton Candy Swiss Cake Roll pop!
How to Make Japanese Cotton Candy Swiss Cake Roll
Step 1: Prepare the Sponge Cake Batter
Start by preheating your oven to 325°F and lining your 10×15-inch jelly roll pan with parchment paper, making sure there’s extra hanging over the edges. In a large bowl, whisk together the egg yolks and a portion of the sugar until it’s pale and creamy. Blend in the milk, vegetable oil, and vanilla extract until everything is smooth. Sift in the cake flour and gently fold it in just until there are no streaks left — don’t overmix or you’ll lose that signature softness!
Step 2: Whip the Egg Whites
In a completely clean, dry bowl, add the egg whites and cream of tartar. Beat them on medium speed until soft peaks form, then slowly add the remaining granulated sugar. Keep beating until stiff, glossy peaks appear — this step is what makes the Japanese Cotton Candy Swiss Cake Roll so unbelievably fluffy. Gently fold these glossy egg whites into the yolk batter in three separate additions, always using light hands to keep that volume.
Step 3: Bake the Sponge
Pour the airy batter into your prepared pan, using an offset spatula to spread it evenly to the corners. Give the pan a gentle tap to release any large air bubbles hiding inside. Slide it into the oven and bake for 18 to 20 minutes, until the cake is puffed and springs back when lightly pressed. Keep a close eye so you don’t overbake — we want moist, flexible sponge, not dry edges!
Step 4: Roll and Cool the Cake
As soon as the cake is out of the oven and cool enough to handle, place a powdered sugar-dusted kitchen towel on top and invert the cake onto it. Peel away the parchment and, starting from the short side, gently roll the cake up (with the towel inside!). This pre-rolling step is the secret behind a swirl that won’t crack later. Set it aside while you work on the dreamy filling.
Step 5: Make the Cotton Candy Whipped Cream
In a chilled bowl, whip your heavy cream with powdered sugar and that magical cotton candy flavoring, stopping when you hit stiff peaks. If you want a splash of whimsy, fold in a drop or two of pastel food coloring for that classic fairground look. Try not to eat it all before the roll is assembled — it’s that good!
Step 6: Fill, Roll, and Chill
Gently unroll the cooled sponge and remove the towel. Spread the cotton candy whipped cream all over, leaving a bit of a border so it doesn’t squish out the sides. Smooth and swirl to your heart’s content! Carefully roll the cake back up (without the towel this time) and transfer seam-side down to a plate. Chill for at least one hour to let the flavors meld and the cream firm up. Once set, slice and show off those perfect spirals — your Japanese Cotton Candy Swiss Cake Roll is ready to wow!
How to Serve Japanese Cotton Candy Swiss Cake Roll
Garnishes
Dress up your Japanese Cotton Candy Swiss Cake Roll with a dusting of powdered sugar, pastel sprinkles, or even a twirl of real cotton candy for a playful touch. A few edible flowers or a drizzle of white chocolate can make each slice feel extra special and totally photo-worthy.
Side Dishes
This cake roll pairs beautifully with a pot of green tea, a fruity iced beverage, or a scoop of vanilla bean ice cream. For an afternoon tea vibe, serve alongside fresh berries, light sandwiches, or delicate Japanese sweets like mochi to make a colorful dessert spread.
Creative Ways to Present
Try slicing the roll into rounds and displaying them upright for a pinwheel effect, or cut petite slices and arrange them on pastel platters for a party-ready treat. If you’re going all out, stack mini cake rolls for a whimsical tower centerpiece at baby showers or birthday bashes — the Japanese Cotton Candy Swiss Cake Roll always attracts a crowd!
Make Ahead and Storage
Storing Leftovers
Store leftover slices of Japanese Cotton Candy Swiss Cake Roll in an airtight container in the refrigerator for up to three days. The sponge cake stays soft and the cream filling maintains its dreamy texture if kept cold and covered from fridge smells.
Freezing
You can freeze the cake roll, fully assembled and wrapped well in plastic wrap, for up to one month. Thaw it overnight in the refrigerator before serving; the flavor and texture remain wonderfully intact, making it a fantastic make-ahead treat for celebrations.
Reheating
No reheating is needed for this dessert, but if you’ve frozen it, let it acclimate at room temperature for 20 minutes before slicing. This will ensure the cotton candy whipped cream is silky and the sponge is soft, just as it should be for the Japanese Cotton Candy Swiss Cake Roll experience.
FAQs
Can I make the sponge cake in advance?
Yes, you can bake the sponge a day ahead. Once cooled, keep it rolled (with the towel) at room temperature, wrapped loosely in plastic. Add the whipped cream filling the next day to assemble fresh.
What if I don’t have cotton candy flavoring?
No worries at all! You can easily swap it for a little extra vanilla or even a dash of strawberry extract for a fun twist. The key is to keep the whipped cream light, sweet, and playful.
How do I avoid cracks when rolling the cake?
Roll the cake while it’s still warm using a towel as a guide. This helps the sponge “learn” the shape and makes it flexible enough to keep a smooth, spiral look once filled.
Can the Japanese Cotton Candy Swiss Cake Roll be made gluten free?
Absolutely! Substitute a high-quality gluten free cake flour blend for the regular cake flour, and follow the rest of the instructions as written for delicious results.
Is food coloring necessary in the whipped cream?
Not at all — it’s just for fun! The roll will taste just as dreamy without it, but a swirl of pastel color makes the presentation extra magical, especially for parties and special occasions.
Final Thoughts
Nothing brightens a table or brings out smiles quite like the Japanese Cotton Candy Swiss Cake Roll. Whether you’re new to rolling cakes or a seasoned baker, this recipe is pure delight from start to finish. I hope you give it a try, and share slices (and smiles) with your favorite people soon!
Print
Japanese Cotton Candy Swiss Cake Roll Recipe
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Japanese Cotton Candy Swiss Cake Roll recipe combines the lightness of a fluffy sponge cake with a whimsical cotton candy whipped cream filling, creating a delightful and visually appealing dessert.
Ingredients
For the sponge cake:
- 4 large eggs, separated
- 1/3 cup granulated sugar
- 2 tablespoons milk
- 1/4 cup vegetable oil
- 1/2 teaspoon vanilla extract
- 1/2 cup cake flour, sifted
- 1/4 teaspoon cream of tartar
For the cotton candy whipped cream filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/4 teaspoon cotton candy flavoring
- Optional food coloring (pink or blue)
Instructions
- Preheat the oven: Preheat the oven to 325°F. Line a 10×15-inch jelly roll pan with parchment paper, allowing a bit of overhang for easy removal.
- Prepare the sponge cake: In a bowl, whisk together the egg yolks, sugar, milk, oil, and vanilla. Fold in the cake flour. In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form, then fold into the batter. Bake for 18–20 minutes.
- Roll the cake: While warm, turn out onto a towel dusted with powdered sugar. Roll and let cool.
- Make the whipped cream: Whip the cream with sugar and cotton candy flavoring. Add food coloring if desired.
- Assemble: Unroll the cake, spread whipped cream, and roll back up. Chill before slicing.
Notes
- For a cleaner swirl, trim the edges of the cake before filling.
- Use a gel-based cotton candy flavoring for best results.
- You can use vanilla whipped cream as an alternative.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 14g
- Sodium: 55mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 95mg
