Description
Light, airy, and filled with dreamy cotton candy whipped cream—this Japanese Swiss roll is as delicate as a cloud!
Ingredients
Scale
For the Sponge Cake:
- 4 large eggs, separated
- ½ cup granulated sugar
- ¼ cup vegetable oil
- ⅓ cup whole milk
- ¾ cup cake flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- ½ teaspoon cream of tartar
For the Cotton Candy Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon cotton candy extract
- Food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a 9×13-inch jelly roll pan with parchment paper.
- Whisk egg yolks with sugar, oil, milk, vanilla, and salt. Sift in flour and baking powder.
- In a separate bowl, whip egg whites with cream of tartar until stiff peaks form.
- Gently fold the meringue into the yolk mixture, then spread into the pan.
- Bake for 12–14 minutes, until golden and springy.
- Remove from oven and immediately roll (with parchment) in a towel. Let cool.
- Whip heavy cream with sugar and cotton candy extract until stiff. Spread over cake.
- Roll tightly, wrap in plastic, and refrigerate for 30 minutes before serving.
Notes
- Roll the cake while warm to prevent cracks.
- Chill the whipped cream before using for best texture.
- For extra flair, add fresh berries or a dusting of powdered sugar!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 8 slices
- Calories: 210
- Sugar: 12g
- Sodium: 11g
- Fat: 6g
- Carbohydrates: 24g
- Protein: 4g
- Cholesterol: 55mg