Description
This delicate Japanese Cotton Candy Swiss Cake Roll features a light, airy sponge cake infused with a subtle cotton candy flavor and wrapped around a luscious, fluffy cotton candy-flavored whipped cream. The cake is beautifully tinted with pink hues and finished with a smooth, gelatin-stabilized cream, making it a perfect whimsical dessert for special occasions or a sweet treat to brighten your day.
Ingredients
Scale
For the Cake
- 1/2 cup cake flour
- 1/8 tsp sea salt
- 3 tbsp whole milk
- 2 tbsp vegetable oil (canola or grapeseed)
- 2 tbsp granulated sugar (for wet mixture)
- 3 large egg whites, room temperature
- 1/4 tsp cream of tartar (or lemon juice/vinegar)
- 3 tbsp granulated sugar (for meringue)
- Pink gel food coloring, as desired
For the Whipped Cream Filling
- 1 cup heavy or whipping cream
- 1 tsp gelatin powder
- 1 tbsp water (to bloom gelatin)
- 2 tbsp granulated sugar (for whipped cream)
- 1/2 tsp cotton candy extract
Instructions
- Preheat the Oven: Preheat your oven to 325 °F (160 °C) and line an 8 × 12-inch baking pan with parchment paper, ensuring the paper fully covers the bottom and sides for easy removal of the cake.
- Mix Wet Ingredients: In a medium bowl, whisk together whole milk, vegetable oil, 2 tablespoons granulated sugar, and cotton candy extract until well combined to infuse the batter with a sweet cotton candy flavor.
- Combine Dry Ingredients: Sift the cake flour and sea salt into a separate bowl. Create a well in the center and gently incorporate the wet mixture into the dry ingredients, mixing carefully to avoid overworking the batter which may affect the cake’s lightness.
- Prepare Meringue: In a clean, dry bowl, use an electric mixer to whip the egg whites with cream of tartar until foamy. Gradually add 3 tablespoons sugar while continuing to beat until stiff peaks form. Add pink gel food coloring gradually and swirl it through the meringue for a delicate pink tint.
- Fold Meringue into Batter: Gently fold the pink meringue in three additions into the cake batter using a spatula. Take care to maintain the airiness of the mixture. Pour the completed batter into the prepared pan and lightly tap the pan on the counter to release any air bubbles.
- Bake the Cake: Bake in the preheated oven for 10 to 12 minutes until the cake springs back to the touch and a skewer inserted into the center comes out clean, indicating doneness.
- Cool the Cake: Allow the cake to cool in the pan for about 5 minutes. Then invert the cake onto a wire rack, carefully peel off the parchment paper, and let the cake cool completely to room temperature.
- Prepare Gelatin: For the whipped cream, chill the mixing bowl and beaters in the refrigerator. Meanwhile, bloom the gelatin powder by sprinkling it over 1 tablespoon of water and letting it sit for 5 minutes. Then gently melt the gelatin (either in a microwave for a few seconds or over a double boiler) and let it cool slightly but not set.
- Make Cotton Candy Whipped Cream: Whip the heavy cream with 2 tablespoons sugar to soft peaks. Gradually stream in the melted gelatin while continuing to whip. Add cotton candy extract and whip the mixture to stiff peaks to create a stable, flavorful filling.
- Assemble the Roll: Spread the cotton candy whipped cream evenly over the surface of the cooled cake, spreading extra cream along one short edge to help seal the roll.
- Roll the Cake: Using the parchment paper as a guide, start rolling the cake tightly from the edge with the extra cream, creating a neat spiral. Wrap the roll tightly in plastic wrap and refrigerate for 2 to 3 hours or until completely set.
- Trim and Serve: Before serving, trim the ends of the cake roll for a clean and polished presentation. Slice gently and enjoy this light, fluffy cotton candy-flavored Swiss roll.
Notes
- Ensure egg whites are at room temperature for best volume when whipped.
- Do not overmix the batter after incorporating the meringue to preserve the airy texture.
- The gelatin helps stabilize the whipped cream so the filling holds shape when sliced.
- You can substitute cotton candy extract with vanilla extract if cotton candy flavor is unavailable.
- Keep the cake refrigerated after assembling to maintain freshness and firmness of the whipped cream.
