Description
This Japanese Cotton Candy Swiss Cake Roll features a fluffy, airy sponge cake infused with the sweet essence of cotton candy extract. It’s filled with stabilized whipped cream that perfectly complements the delicate cake, rolled into a beautiful pastel pink log that makes for a delightful dessert that’s light and visually stunning.
Ingredients
Scale
Cake
- 1 cup cake flour
- 1/4 tsp sea salt
- 1/2 cup whole fat milk
- 1/4 cup vegetable oil
- 30 grams granulated sugar
- 1 tsp cotton candy extract
- 4 egg whites (room temperature)
- 1/4 tsp cream of tartar
- 55 grams granulated sugar (divided from total)
- Gel food coloring (optional)
Stabilized Whipped Cream Filling
- 1 cup heavy cream (36% milk fat), chilled
- 2 tbsp granulated sugar
- 1 tsp cotton candy extract
- 1 tsp unflavored gelatin powder
- 4 tsp water
Instructions
- Prepare the Cake: Preheat your oven to 325°F (163°C) and line an 8 x 12-inch rectangular cake pan with parchment paper. In a small bowl, whisk together milk, vegetable oil, 30 grams of granulated sugar, and cotton candy extract. Set aside. In a large mixing bowl, sift together the cake flour and sea salt. Make a well in the center and add the wet mixture. Stir gently until just combined, being careful not to overmix to maintain a tender cake texture.
- Make the Meringue: In a clean bowl, beat the egg whites with cream of tartar until frothy. Gradually add the remaining sugar (about 55 grams) while continuing to beat until stiff peaks form, ensuring the meringue is stable and glossy.
- Combine the Meringue and Batter: Carefully fold the meringue into the batter in three separate additions, gently mixing to avoid deflating the airy egg whites. If desired, add gel food coloring to achieve a pastel pink color. Pour the batter into the prepared pan, smooth the surface, and tap lightly to release air bubbles. Bake for approximately 14 minutes or until the cake springs back to touch. Remove from oven and allow to cool briefly in the pan before transferring to a wire rack to cool completely.
- Prepare the Stabilized Whipped Cream: In a small bowl, sprinkle the gelatin powder over 4 teaspoons of water and let it bloom for several minutes. Dissolve by microwaving briefly or placing the bowl over simmering water, then let it cool slightly but not set. In a chilled mixing bowl, beat the heavy cream with sugar and cotton candy extract until it begins to thicken. Slowly add the dissolved gelatin mixture and continue to beat until firm peaks form, creating a stable whipped cream that holds its shape.
- Assemble the Cake Roll: Lay the cooled cake on a clean piece of parchment paper. Spread the stabilized whipped cream evenly over the surface, leaving a small border around the edges to prevent overflow. Starting from one short end, carefully roll the cake with the help of the parchment paper, ensuring the seam is on the bottom side to keep it intact. Wrap the roll tightly in parchment paper or plastic wrap and refrigerate for at least 1 hour to let it set.
- Serve: Before serving, trim the ends of the cake roll for a neat appearance. Slice into individual pieces and serve chilled, enjoying the delicate cotton candy flavor and ultra-soft texture.
Notes
- Use room temperature egg whites for better volume when whipping the meringue.
- Gently folding the meringue into the batter is crucial to maintain the cake’s light and fluffy texture.
- Gel food coloring is optional but adds a beautiful pastel pink aesthetic, enhancing the cotton candy theme.
- Stabilizing the whipped cream with gelatin helps the filling maintain shape without weeping or deflating.
- Refrigerate the rolled cake for at least 1 hour to set the shape and flavors properly.
