How to Bake a Perfect Japanese Cotton Candy Swiss Cake Roll
An airy, fluffy Japanese sponge cake roll with whimsical cotton candy flavoring and a light vanilla cream filling.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
4 large egg whites
4 large egg yolks
1/2 cup cake flour, sifted
1/3 cup granulated sugar
1/4 cup whole milk
2 tbsp vegetable oil
1 tsp cotton candy flavoring
2 drops pink food coloring
1 cup heavy cream, cold
2 tbsp powdered sugar
1 tsp vanilla extract
Instructions
1. Preheat oven to 340°F (170°C) and line a pan.
2. Whisk yolks with half the sugar, then add milk, oil, and flavoring.
3. Fold in sifted cake flour.
4. Beat egg whites with remaining sugar until stiff peaks form.
5. Fold meringue into the yolk mixture gently.
6. Bake for 12–15 minutes.
7. Roll warm cake in a towel; let cool.
8. Whip cream with powdered sugar and vanilla.
9. Unroll, fill with cream, and re-roll.
10. Chill for 1 hour before serving.
Notes
Ensure bowls are grease-free for egg whites.
Roll while the cake is still warm to prevent cracking.
Store in the refrigerator for up to 3 days.