Description
Light as air and beautifully fluffy, this Japanese Cotton Candy Swiss Roll combines the cloud-like texture of Japanese sponge with the whimsical sweetness of cotton candy. A pastel-hued delight, perfect for birthdays, baby showers, or any moment that needs a touch of magic.
Ingredients
Units
Scale
- For the sponge cake:
- 4 large eggs, separated
- 1/4 teaspoon cream of tartar
- 1/3 cup granulated sugar (divided)
- 1/2 cup cake flour, sifted
- 2 tablespoons whole milk
- 2 tablespoons vegetable oil
- 1/2 teaspoon vanilla extract
- A few drops pastel food coloring (pink, blue, or purple – optional)
- For the filling:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Cotton candy (to fold in or garnish)
Instructions
- Preheat oven to 325°F (160°C) and line a 10×15-inch jelly roll pan with parchment paper
- Beat egg whites with cream of tartar until foamy, then gradually add half the sugar and whip to stiff peaks
- In a separate bowl, whisk egg yolks with remaining sugar, milk, oil, and vanilla until smooth and pale
- Gently fold in sifted cake flour and optional food coloring
- Fold in the meringue in three additions, being careful not to deflate the batter
- Spread batter evenly in prepared pan and tap gently to release air bubbles
- Bake for 15–18 minutes, until springy to the touch
- Cool slightly, then invert onto a fresh sheet of parchment; peel off backing paper and roll gently while warm
- Once cool, whip cream with sugar and vanilla to stiff peaks
- Unroll sponge, spread whipped cream, add a few tufts of cotton candy, and roll tightly
- Chill before slicing; garnish with more cotton candy if desired
Notes
- Handle cotton candy gently to avoid melting
- Roll cake while warm to avoid cracking
- Use cake flour for optimal softness
Nutrition
- Calories: 160
- Sugar: 13 g
- Sodium: 35 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 70 mg
