Go Back
–+ servings
Japanese Cotton Candy Swiss Cake Roll

Japanese Cotton Candy Swiss Cake Roll: A Delightful Treat

This Japanese Cotton Candy Swiss Cake Roll is a delightful, nostalgic dessert that’s easy to make.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup cake flour Or 2 tbsp cornstarch + 1 cup all-purpose flour
  • 1/4 teaspoon sea salt
  • 1/2 cup whole milk Or almond/oat milk for dairy-free
  • 1/4 cup vegetable oil Can use canola or grapeseed oil
  • 3/4 cup granulated sugar Adjust according to sweetness preference
  • 1 teaspoon cotton candy extract Can replace with vanilla or almond extract
  • 4 large egg whites At room temperature
  • 1/4 teaspoon cream of tartar
  • 1 drop gel color Optional for vivid swirls
For the Whipped Cream Filling
  • 1 cup heavy cream At least 36% fat
  • 1 tablespoon unflavored gelatin powder
  • 2 tablespoons water For blooming gelatin

Equipment

  • 8x12 inch cake pan
  • Mixing bowls
  • Electric Mixer
  • Rubber spatula
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Prepare the cake pan by lining it with parchment paper or a silicone mat.
  2. Preheat your oven to 325°F (160°C).
  3. Mix whole milk, vegetable oil, granulated sugar, and cotton candy extract until smooth.
  4. Sift cake flour and sea salt together, make a well, and add wet ingredients.
  5. Whip egg whites with cream of tartar and gradually add sugar until stiff peaks form.
  6. Fold the meringue into the flour mixture gently until combined.
  7. Pour the batter into the prepared pan and bake for 10-12 minutes.
  8. Cool the cake in the pan for 5 minutes, then invert onto a cooling rack to cool completely.
  9. Bloom gelatin in water, heat until dissolved, then whip heavy cream and fold in gelatin.
  10. Spread whipped cream on the cooled cake and roll it tightly into a log.
  11. Chill the rolled cake in plastic wrap for at least 1 hour, then slice and serve.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 28gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 50mgSodium: 180mgPotassium: 120mgSugar: 12gVitamin A: 400IUCalcium: 30mgIron: 0.5mg

Notes

Room temperature eggs and gentle folding are crucial for best results. Serve chilled for optimal texture.

Tried this recipe?

Let us know how it was!