Dreamy Japanese Cotton Candy Swiss Cake Roll
Capture the whimsical joy of cotton candy in your kitchen with this light, airy cake roll filled with dreamy, sweet whipped cream. It looks fancy but is easier than it seems!
Equipment
- Medium bowl
- Large bowl
- Whisk or Electric Mixer
- Spatula
- 10x15 inch jelly roll pan
- Parchment paper
- Cooling rack
- Sieve or small sifter
- Sharp knife
Ingredients
For the Cake Roll
- 4 large eggs separated, at room temperature
- 1/4 cup whole milk
- 1/4 cup vegetable oil any neutral oil
- 1/2 cup cake flour sifted
- 1/4 tsp salt
- 1/4 tsp cream of tartar
- 1/2 cup granulated sugar
For the Whipped Cream Filling
- 1 cup heavy whipping cream cold
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- A few drops cotton candy flavoring optional
- Pink or blue gel food coloring optional
Optional Decoration
- Powdered sugar for dusting
- Cotton candy pieces for garnish
Instructions
- Step 1: Prep Your Station: Preheat your oven to 325°F (160°C). Line a 10x15 inch jelly roll pan with parchment paper, letting it come up the sides.
- Step 2: Mix the Yolks: In a medium bowl, gently whisk together the egg yolks, milk, and vegetable oil until smooth. Sift the cake flour and salt into this mixture. Mix again just until smooth – don't overmix!
- Step 3: Whip the Whites: In a separate, large, super clean bowl, beat the egg whites and cream of tartar until foamy. Gradually add the granulated sugar while beating until you have stiff, glossy peaks.
- Step 4: Combine Gently: Take about a third of your whipped egg whites and gently fold them into the yolk batter using a spatula. Gently fold in the remaining egg whites in two more additions. Don't stir or beat vigorously.
- Step 5: Pour and Smooth: Pour the batter into the prepared pan. Use an offset spatula or the back of a spoon to gently smooth the surface evenly. Give the pan a couple of gentle taps on the counter.
- Step 6: Bake Time! Pop the pan into your preheated oven. Bake for 25-30 minutes until the top is lightly golden and springs back when gently touched.
- Step 7: Cooling Prep: As soon as it comes out of the oven, let it sit in the pan for just 5 minutes. While it's resting, get another piece of parchment paper ready on your counter or a cooling rack.
- Step 8: The Big Flip & Roll: Carefully invert the cake onto the new piece of parchment paper. Gently peel off the parchment paper that was on the bottom. While the cake is still warm, gently roll it up from the short end, using the parchment paper underneath to help. Leave it rolled up and let it cool completely on a wire rack.
- Step 9: Whip the Filling: While the cake cools, make your filling! In a cold bowl, whip the cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form. If using, add cotton candy flavoring and food coloring and whip briefly to combine.
- Step 10: Unroll & Fill: Once the cake is totally, completely cool, carefully unroll it. Spread the whipped cream filling evenly over the inside surface, leaving about a 1/2-inch border. Gently re-roll the cake (this time without the parchment paper inside!).
- Step 11: Chill Out: Carefully wrap the cake roll tightly in plastic wrap. Pop it in the refrigerator for at least 1 hour. This allows the cake to set around the filling, making it easier to slice neatly.
- Step 12: Decorate and Serve: When ready to serve, unwrap the cake roll. Dust the top with powdered sugar using a sieve or small sifter. Add cotton candy pieces on top just before serving. Slice with a sharp knife and enjoy!
Notes
Tips for Success: Use room temperature eggs, don't overmix the batter, bake just until done (avoid overbaking), roll the cake while it's still warm to set the shape, cool the cake completely before unrolling and filling, and don't skip the chilling step in the refrigerator.
Storage: Keep the finished, wrapped cake roll in the refrigerator for up to 3-4 days. You can freeze the unfilled, baked cake roll (wrapped tightly) for up to a month; thaw in the refrigerator before unrolling and filling. Freezing the filled roll for a couple of weeks is possible, but the texture of the whipped cream might change slightly; thaw overnight in the fridge.
Substitutions/Additions: Experiment with different flavor extracts like almond or lemon. Try other fillings like a lightened cream cheese frosting. Add sprinkles or finely chopped nuts to the filling for texture.