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
Scale
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
