Print

Japanese Cotton Candy Swiss Cake Roll

Japanese Cotton Candy Swiss Cake Roll
Print Recipe

Japanese Cotton Candy Swiss Cake Roll features an ultra-fluffy, melt-in-your-mouth sponge cake wrapped around a luscious whipped cream filling. This elegant yet simple dessert offers a light, airy texture reminiscent of cotton candy, paired with subtle sweetness that makes it perfect for any occasion, from casual treats to special celebrations.

Ingredients

Scale

Sponge Cake

  • 4 large eggs (separated, room temperature)
  • 70g cake flour, sifted
  • 60g granulated sugar (divided for egg whites and yolks)
  • 50ml milk
  • 1 tsp vanilla extract

Filling

  • 200ml cold whipping cream
  • 2 tbsp powdered sugar (for sweetening the cream)

Instructions

  1. Prepare Your Ingredients: Gather and measure all ingredients, separating the egg whites and yolks carefully. Ensure eggs are at room temperature for better whipping.
  2. Whip the Egg Whites: In a clean, dry bowl, whip the egg whites using a hand mixer until soft peaks form. Gradually add half of the sugar while whipping to stabilize and achieve a shiny, voluminous meringue.
  3. Mix the Batter: In a separate bowl, combine egg yolks, milk, vanilla extract, and the remaining sugar. Gently fold in the sifted cake flour until just combined. Carefully fold in the whipped egg whites with a spatula, preserving as much air as possible to keep the batter light and airy.
  4. Bake the Sponge: Pour the batter evenly into a baking tray lined with parchment paper. Bake at 170°C (340°F) for approximately 12-15 minutes, or until the sponge is golden and springs back lightly when touched. Avoid overbaking to maintain softness.
  5. Roll the Cake: While still warm, invert the sponge onto a clean kitchen towel dusted with powdered sugar. Gently roll the sponge and towel together to shape it and prevent cracking. Allow it to cool completely before unrolling.
  6. Prepare the Filling: Whip cold whipping cream with powdered sugar until stiff peaks form. Spread the whipped cream evenly over the unrolled sponge.
  7. Assemble the Roll: Carefully re-roll the sponge with the whipped cream filling inside, ensuring a tight, even spiral. Chill the cake roll briefly in the refrigerator to set its shape before slicing for serving.

Notes

  • Use eggs at room temperature for a more stable and airy meringue.
  • Fold batter gently to preserve the volume of whipped egg whites and ensure a fluffy sponge.
  • Spread batter evenly and rotate the pan midway through baking for uniform color and texture.
  • Line the pan with parchment paper to ease cake removal and rolling.
  • Chill the finished roll for at least 30 minutes before slicing to maintain a neat spiral.

Nutrition

Keywords: Japanese Swiss Roll, Cotton Candy Cake, Fluffy Sponge Cake, Cream Filled Roll, Light Dessert

Find it online: https://marycorner.com/japanese-cotton-candy-swiss-cake-roll/