Japanese Cotton Candy Swiss

Short Description

The Japanese Cotton Candy Swiss Cake Roll is a delightful dessert that combines the airy texture of chiffon cake with the whimsical flavor of cotton candy. Its lightness and subtle sweetness make it an ideal treat for various occasions, offering both visual appeal and a melt-in-your-mouth experience.​

Why You’ll Love This Recipe

• Features a super fluffy chiffon cake base in the Japanese style.
• Offers a subtle semi-sweet cotton candy flavor.
• The cotton candy flavor suits many color themes.
• Utilizes a flexible cake roll recipe that prevents cracking.
• Employs a white cake base using no yolks—perfect for adding colors.
• Ideal for Valentine’s Day, baby showers, birthday parties, and more.​TikTok+2Indulge With Mimi+2Takes Two Eggs+2

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Dry Mix for Cake Base

• 70 grams cake flour
• ¼ teaspoon sea salt​

Wet Mix for Cake Base

• 90 ml whole fat milk
• 20 ml vegetable oil
• 30 grams granulated sugar
• ½ teaspoon cotton candy extract​

Meringue

• 6 egg whites, room temperature
• 55 grams granulated sugar
• ¼ teaspoon cream of tartar
• Gel food coloring in desired color​Takes Two Eggs+5Pinterest+5Pinterest+5Indulge With Mimi

Stabilized Whipped Cream

• 1 cup heavy cream (36% milk fat), chilled
• 1 tablespoon plus 1 teaspoon granulated sugar
• 1 teaspoon cotton candy extract
• 1 teaspoon unflavored gelatin powder
• 4 teaspoons water​Indulge With Mimi+1Pinterest+1

Directions

Preparing the Cake

1. Line an 8 x 12-inch rectangular cake pan with parchment paper or a silicone baking mat.
2. Preheat the oven to 325°F (163°C).
3. In a small bowl, whisk together the milk, vegetable oil, 30 grams of granulated sugar, and cotton candy extract. Set aside.
4. In a large mixing bowl, sift the cake flour and sea salt. Stir to combine.
5. Create a well in the center of the dry ingredients and pour in the wet mixture. Combine until just incorporated; do not overmix. Set aside.
6. In a clean, dry, non-plastic mixing bowl, beat the egg whites on low speed until frothy. Add the cream of tartar.
7. Increase the speed to medium. Once the egg whites become opaque and the bubbles tighten, gradually add the 55 grams of granulated sugar.
8. Increase the speed to medium-high and continue beating until soft peaks form. Add the gel food coloring and continue beating until stiff peaks form.
9. Gently fold the meringue into the flour mixture in three additions, being careful not to deflate the batter.
10. Pour the batter into the prepared cake pan and spread it evenly. Tap the pan on the counter to release large air bubbles.
11. Bake for 10–12 minutes, or until a skewer inserted into the center comes out clean and the cake springs back when lightly pressed.
12. Allow the cake to cool in the pan for 5 minutes. Place a cooling rack over the cake pan and invert the cake onto the rack. Gently remove the parchment paper. Let the cake cool completely.​Indulge With Mimi+1Takes Two Eggs+1Takes Two Eggs+1Indulge With Mimi+1

Preparing the Stabilized Whipped Cream

1. Chill the mixing bowl and beaters in the refrigerator.
2. In a small heatproof cup, sprinkle the gelatin over the water and let it bloom for 5 minutes.
3. Place the cup in a saucepan with simmering water until the gelatin dissolves completely. Remove and let it cool slightly.
4. In the chilled mixing bowl, beat the heavy cream and sugar on medium speed until the beaters start to leave tracks.
5. Slowly pour in the cooled gelatin while continuing to beat. Add the cotton candy extract.
6. Increase the speed to medium-high and beat until stiff peaks form. Do not overbeat.​Indulge With Mimi

Assembling the Cake Roll

1. Spread the whipped cream evenly over the cooled cake, adding a bit more on the edge that will be rolled first.
2. Carefully roll the cake from the short edge, using the parchment paper to assist.
3. Wrap the rolled cake in plastic wrap and refrigerate to set before slicing.
4. Before serving, trim the ends for a clean presentation.​Indulge With Mimi

Servings and Timing

• Servings: 8 slices
• Preparation Time: 1 hour
• Cooking Time: 15 minutes
• Additional Time (cooling and setting): 1 hour
• Total Time: 2 hours 15 minutes​Indulge With Mimi

Variations

• Flavor Adjustments: Substitute the cotton candy extract with other flavors such as vanilla, strawberry, or matcha to create different taste profiles.
• Color Variations: Use different gel food coloring to match specific themes or occasions.
• Decorative Toppings: Add fresh fruits, edible flowers, or a dusting of powdered sugar for enhanced presentation.​Indulge With Mimi

Storage/Reheating

• Refrigeration: Store the cake roll in an airtight container in the refrigerator for up to 3 days.
• Freezing: Wrap the cake roll tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator before serving.
• Note: Due to the whipped cream filling, reheating is not recommended as it may affect the texture and stability of the cream.​Takes Two Eggs

FAQs

What causes the cake roll to crack?

Cracking can result from overbaking, which

Conclusion

The Japanese Cotton Candy Swiss Cake Roll is a beautiful fusion of delicate texture and playful flavor, making it a standout dessert for any celebration. Its light, fluffy sponge paired with a subtly sweet whipped cream filling captures the essence of Japanese baking—elegant, refined, and irresistibly soft. Whether you’re an experienced baker or just starting out, this recipe offers a unique opportunity to create a visually stunning and delightful dessert that is sure to impress. With its customizable colors and flavors, it’s as versatile as it is delicious.

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