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Japanese Cotton Candy Swiss Cake Roll

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A delightful dessert that brings the whimsical flavor of cotton candy into a beautiful rolled sponge cake filled with fluffy cream.

Ingredients

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  • 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
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon cotton candy flavoring
  • A few drops pink or blue food coloring (optional)

Instructions

  1. Preheat the oven to 325°F (163°C) and line a 10×15-inch jelly roll pan with parchment paper.
  2. Whisk the egg yolks with half of the granulated sugar until pale and smooth. Add the milk, vegetable oil, and vanilla extract.
  3. Fold in the sifted cake flour and salt into the wet mixture until combined.
  4. Beat the egg whites with cream of tartar until foamy, then gradually add the remaining sugar until soft peaks form.
  5. Fold in the meringue into the batter in batches.
  6. Pour the batter into the prepared pan and bake for 12 to 15 minutes.
  7. Invert the cake onto a clean parchment sheet, peel off the original paper, and roll it while still warm.
  8. Whip the heavy cream with powdered sugar and cotton candy flavoring until stiff peaks form.
  9. Unroll the cooled cake, spread the whipped cream filling, and roll it tightly without parchment paper.
  10. Refrigerate the cake roll for at least 1 hour to set before slicing.

Notes

For a unique flavor, try substituting the cotton candy flavor with vanilla or strawberry. Store leftovers in an airtight container.

Nutrition

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

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