Description
This Japanese Cotton Candy Swiss Cake Roll is a delicate and fluffy dessert featuring a light sponge cake rolled with a sweet cotton candy flavored whipped cream. Its soft texture and pastel colors make it a visually stunning and delicious treat perfect for any occasion.
Ingredients
Scale
Cake
- 4 large eggs, separated
- 1/2 cup granulated sugar, divided
- 1/2 cup cake flour, sifted
- 1/4 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
Filling
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon cotton candy flavoring
- a few drops pink or blue food coloring (optional)
Instructions
- Preheat and prepare pan: Preheat the oven to 325°F (163°C) and line a 10×15-inch jelly roll pan with parchment paper to ensure easy removal of the cake.
- Mix egg yolks and wet ingredients: In a bowl, whisk the egg yolks with half of the granulated sugar until pale and smooth. Add the milk, vegetable oil, and vanilla extract, mixing thoroughly to combine.
- Incorporate dry ingredients: Gently fold in the sifted cake flour and salt into the wet mixture until fully combined and smooth, taking care not to overmix to maintain a light batter.
- Make meringue: In a separate clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add the remaining granulated sugar and continue beating until soft peaks form for a stable meringue.
- Combine batter and meringue: Carefully fold the meringue into the batter in batches, ensuring a smooth and airy batter without deflating the egg whites.
- Bake the cake: Pour the batter evenly into the prepared pan, spreading gently. Bake for 12 to 15 minutes or until the cake springs back lightly when touched, indicating it is properly cooked but still soft.
- Shape the cake: While still warm, invert the cake onto a clean parchment sheet, peel off the original paper, and gently roll the cake with the new parchment to form its shape. Let it cool completely in this rolled form.
- Prepare whipped cream filling: Whip the heavy cream with powdered sugar, cotton candy flavoring, and optional food coloring until stiff peaks form, creating a sweet and fluffy filling.
- Fill and roll the cake: Unroll the cooled cake carefully, spread the whipped cream filling evenly over the surface, then gently roll it back up tightly but gently without parchment paper.
- Chill and serve: Refrigerate the cake roll for at least 1 hour to set before slicing. Serve chilled in neat slices for best texture and flavor.
Notes
- Use cake flour to achieve the softest, most delicate texture in the sponge.
- Do not overbake the cake; it needs to stay light and flexible for rolling.
- Cotton candy flavoring can be sourced online or from specialty baking suppliers.
- Chill the roll thoroughly before slicing to get clean, neat pieces that hold their shape.
- Optional food coloring adds a whimsical pastel effect but does not affect flavor.
