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Japanese Cotton Candy Swiss Cake Roll


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  • Author: Camila Rose
  • Total Time: 32 minutes
  • Yield: 8 1x
  • Diet: Gluten Free

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

  1.  Preheat oven to 350°F (175°C). Line a 9×13-inch jelly roll pan with parchment paper.
  2.  Whisk egg yolks with sugar, oil, milk, vanilla, and salt. Sift in flour and baking powder.
  3.  In a separate bowl, whip egg whites with cream of tartar until stiff peaks form.
  4.  Gently fold the meringue into the yolk mixture, then spread into the pan.
  5.  Bake for 12–14 minutes, until golden and springy.
  6.  Remove from oven and immediately roll (with parchment) in a towel. Let cool.
  7.  Whip heavy cream with sugar and cotton candy extract until stiff. Spread over cake.
  8.  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