Description
Indulge in the whimsical sweetness of this Japanese Cotton Candy Swiss Cake Roll, where light and airy cake meets fluffy cotton candy and decadent whipped cream. A delightful treat for any occasion!
Ingredients
Scale
For the Cake:
- 4 large eggs, separated
- ¼ cup granulated sugar
- 2 tablespoons vegetable oil
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- â…“ cup cake flour
- ¼ teaspoon cream of tartar
For Filling and Garnish:
- Pink and blue cotton candy (about 1 cup, loosely packed)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Additional cotton candy for garnish
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- Prepare the Cake: Whisk egg yolks with 2 tablespoons of sugar, then add oil, milk, vanilla, and cake flour. In another bowl, beat egg whites with cream of tartar and sugar until stiff peaks form. Fold egg whites into yolk batter, pour into pan, and bake for 12–14 minutes. Roll the cake in a towel to cool.
- Prepare the Filling: Whip heavy cream with powdered sugar until medium peaks form. Unroll the cake, spread whipped cream, add cotton candy, and roll the cake back up. Chill for at least 1 hour.
- Serve: Garnish with additional cotton candy before serving.
Notes
- Add cotton candy just before serving to prevent melting.
- You can tint the whipped cream for a pastel look.
- Best enjoyed on the day it’s made.
- Prep Time: 25 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 17g
- Sodium: 65mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 110mg
