If you have a sweet tooth and a love for delicate, airy desserts, you are going to fall head over heels for this Japanese Cotton Candy Swiss Cake Roll Recipe. This fluffy, tender sponge cake is wrapped around a luscious whipped cream filling, all infused with whimsical cotton candy flavors and a pop of pastel colors that instantly brings a smile. It’s like biting into a cloud of sweetness that’s as visually charming as it is delicious. Whether it’s for a special celebration or a delightful treat just because, this recipe hits every note of nostalgia and joy — and I can’t wait to share it with you!
Ingredients You’ll Need
For a dessert that looks as dreamy as it tastes, simplicity in ingredients is key. Each one plays a vital role, from creating that soft, pillowy sponge to the creamy filling that makes this roll irresistible.
- 4 large eggs (room temperature): The foundation of the sponge, adding richness and helping the cake rise beautifully.
- 100 g granulated sugar: Divided to sweeten and stabilize the batter and meringue just right.
- 40 ml whole milk: Adds moisture and tenderness to the cake texture.
- 40 ml vegetable oil: Keeps the sponge moist without weighing it down.
- 70 g cake flour (sifted): Ensures a fine, soft crumb that’s perfect for rolling.
- 1 tsp vanilla extract: Enhances all the sweet flavors with its warm aroma.
- 1/4 tsp cream of tartar: Stabilizes the egg whites for that light, airy meringue.
- 1/8 tsp salt: Balances sweetness and boosts the overall flavor.
- Pink or blue cotton candy flavoring (optional): Adds a playful twist that truly brings the cotton candy vibe to life.
- A few drops of pink or blue gel food coloring: For that irresistible pastel hue without affecting texture.
- 200 ml heavy whipping cream: Whipped to fluffy perfection to create the creamy filling.
- 2 tbsp powdered sugar: Sweetens the whipped cream delicately.
- 1/2 tsp vanilla extract: Mixed into the cream for added depth.
- Extra cotton candy for garnish: The final whimsical touch before serving.
How to Make Japanese Cotton Candy Swiss Cake Roll Recipe
Step 1: Prepare Your Pan and Ingredients
Begin by preheating your oven to 325°F (163°C). Line a 9×13-inch jelly roll pan with parchment paper — this helps with easy removal and rolling later. Separate your eggs while they are still at room temperature; this makes whipping the whites much more efficient.
Step 2: Make the Yolk Batter
In a clean bowl, whisk together the egg yolks with half of your sugar, followed by milk, vegetable oil, vanilla extract, and the optional cotton candy flavoring if using. This mixture will be smooth and silky, laying the flavor foundation for the sponge. Gently fold the sifted cake flour and your chosen gel food coloring into the yolk mixture until just combined. This step ensures the batter stays light and airy.
Step 3: Whip the Egg Whites to Stiff Peaks
In a second bowl, beat the egg whites along with cream of tartar and salt until frothy. Slowly add the remaining sugar and keep beating until you reach stiff peaks — this meringue is what gives the cake its signature fluff and lift.
Step 4: Combine Meringue and Yolk Batter
To maintain maximum airiness, carefully fold one-third of the meringue into the yolk batter to loosen it up. Then fold the rest gently but thoroughly, being careful not to deflate your mixture. This delicate folding creates the perfect light sponge texture.
Step 5: Bake the Sponge
Pour the batter into your prepared pan, smoothing the top evenly. Tap the pan gently to release any large air bubbles, then bake for 20–22 minutes. The cake is done when it springs back lightly to the touch — this tender yet springy texture is exactly what you want before rolling.
Step 6: Roll the Cake While Warm
Once out of the oven, let the cake cool for about 5 minutes. Invert it onto a fresh sheet of parchment paper and carefully peel off the baking parchment. Roll the cake gently with the parchment while it’s still warm — this helps prevent cracking later, so patience here is key. Leave it to cool completely rolled up.
Step 7: Prepare Whipped Cream Filling
Beat the heavy cream, powdered sugar, and vanilla extract together until you get stiff peaks. For best results, chill your whipping cream beforehand to speed this step and achieve stability in the filling.
Step 8: Assemble the Roll
Unroll the cooled cake and spread an even layer of the luscious whipped cream all over the surface. Then, carefully roll it back up tightly without the parchment this time. Wrap the roll in parchment and chill it in the refrigerator for at least one hour to set the shape and flavors.
How to Serve Japanese Cotton Candy Swiss Cake Roll Recipe
Garnishes
No Japanese Cotton Candy Swiss Cake Roll Recipe is complete without the crowning glory — tufts of fresh cotton candy sprinkled lightly on top create an enchanting visual and flavor effect. This adds a fun, airy sweetness that complements the creamy filling perfectly.
Side Dishes
Serve slices alongside a cup of green tea or a delicate jasmine tea to balance out the sweetness. Fresh berries such as raspberries or strawberries also add a refreshing tartness and vibrant color that pairs wonderfully.
Creative Ways to Present
For a pretty presentation, slice the roll into thick rounds and plate them with edible flowers or a drizzle of berry coulis. You could even dust a little powdered sugar over the top for a snowy effect. For parties, cut mini slices and serve with tiny forks — it’s a conversation starter as well as a showstopper!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap the roll tightly in plastic wrap and refrigerate. It’s best enjoyed within two days to maintain that fresh, fluffy texture and the bright flavors of the cotton candy.
Freezing
Yes, you can freeze the cake roll by wrapping it carefully in plastic wrap and then aluminum foil to protect against freezer burn. Freeze for up to one month. When ready to enjoy, thaw it overnight in the refrigerator for best results.
Reheating
This dessert is best served chilled or at room temperature. If you want to bring it closer to room temperature after refrigeration, leave it out for about 20 minutes before slicing, but avoid warming it in the microwave or oven as that may cause the whipped cream to break down.
FAQs
Can I use regular sugar instead of powdered sugar in the whipped cream filling?
While powdered sugar dissolves more easily and helps stabilize the whipped cream, you can use regular granulated sugar if you beat the cream a bit longer. However, the texture might be slightly grainier.
What if I don’t have cotton candy flavoring?
You can still make this cake without the flavoring; it will taste like a classic vanilla Swiss roll. The cotton candy flavoring just adds an extra playful twist if you have it on hand.
Is it possible to make this recipe gluten-free?
To make a gluten-free version, substitute cake flour with a gluten-free all-purpose blend that contains xanthan gum. Be sure to use a blend designed for baking for the best results.
How do I prevent the cake from cracking when rolling?
The key is rolling the cake while it’s still warm and pliable, with parchment paper on to prevent sticking. Also, don’t roll the cake too tightly or force it, as gentle hands are important here.
Can I add fruit inside the Swiss roll?
Absolutely! Thin slices of strawberry or raspberries folded into the whipped cream make a delicious fruity surprise. Just make sure to pat the fruit dry to avoid sogginess.
Final Thoughts
This Japanese Cotton Candy Swiss Cake Roll Recipe is one of those magical desserts that feels like a hug and a daydream all at once. Its light sponge, fluffy cream, and playful cotton candy essence make it a true showstopper that’s surprisingly approachable. I encourage you to try it soon — whether for a loved one or a sweet moment just for yourself, it’s bound to become a treasured favorite.
Print
Japanese Cotton Candy Swiss Cake Roll Recipe
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Description
This Japanese Cotton Candy Swiss Cake Roll is a light and fluffy dessert featuring a soft sponge cake infused with subtle cotton candy flavor and pastel colors, filled with whipped cream, and garnished with delicate tufts of cotton candy. Perfect for those who enjoy visually stunning and delightfully airy treats.
Ingredients
For the Cake:
- 4 large eggs (room temperature)
- 100 g granulated sugar (divided)
- 40 ml whole milk
- 40 ml vegetable oil
- 70 g cake flour, sifted
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar
- 1/8 tsp salt
- Pink or blue cotton candy flavoring (optional)
- A few drops pink or blue gel food coloring
For the Filling:
- 200 ml heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
For Garnish:
- Extra cotton candy
Instructions
- Prepare the Oven and Pan: Preheat your oven to 325°F (163°C) and line a 9×13-inch jelly roll pan with parchment paper, ensuring the paper covers the base and sides for easy removal later.
- Separate the Eggs: Carefully separate the egg whites and yolks into two clean bowls, ensuring no yolk contaminates the whites to achieve a proper meringue.
- Make the Yolk Batter: In the bowl with egg yolks, whisk together 50 g of granulated sugar, milk, vegetable oil, vanilla extract, and optional cotton candy flavoring until the mixture is smooth and homogeneous. Gradually fold in sifted cake flour and add gel food coloring, gently combining until the batter is uniform in color without overmixing.
- Whip the Egg Whites: To the separate bowl of egg whites, add cream of tartar and salt. Begin whipping until frothy, then gradually add the remaining 50 g of sugar while continuing to beat until stiff peaks form, creating a stable meringue.
- Combine Batter and Meringue: Fold one-third of the meringue into the yolk batter using a gentle cutting and folding motion to lighten it. Then carefully fold in the remaining meringue until just combined, preserving as much air as possible for a light texture.
- Bake the Cake: Pour the batter evenly into the prepared pan and smooth the top with a spatula. Tap the pan gently on the counter to remove large air bubbles. Bake for 20–22 minutes or until the cake springs back when lightly pressed.
- Cool and Roll Warm: Let the cake cool for 5 minutes, then invert onto a clean sheet of parchment paper. Carefully peel off the baking parchment and roll the cake gently with the parchment while still warm to form the shape without cracking. Let it cool completely in the rolled form.
- Prepare the Filling: Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, ensuring a light and fluffy consistency.
- Assemble the Roll: Unroll the completely cooled cake gently, spread the whipped cream filling evenly over the surface, then re-roll tightly without the parchment this time.
- Chill and Garnish: Wrap the cake roll in parchment paper and chill in the refrigerator for at least 1 hour to set. Just before serving, garnish the cake roll with tufts of cotton candy for a whimsical and colorful presentation.
Notes
- Use gel food coloring instead of liquid to prevent thinning the batter.
- Add cotton candy flavoring sparingly as it can be very concentrated.
- Chill the whipped cream before spreading to help maintain its stability during assembly.
