Japanese Cotton Candy Swiss Cake Roll
A light and fluffy cake roll filled with whipped cream, perfect for any celebration or afternoon tea.
Ingredients
For the sponge cake
- 4 large eggs 4 large eggs, separated
- ½ cup ½ cup granulated sugar, divided Divided into two portions
- 2 tbsp 2 tbsp milk
- 1 tsp 1 tsp vanilla extract
- ½ cup ½ cup cake flour, sifted Ensure it is sifted
- ¼ tsp ¼ tsp salt
- A few drops pink food coloring (gel preferred)
For the whipped cream filling
- 1 cup 1 cup heavy cream, chilled Ensure cream is chilled
- 2 tbsp 2 tbsp powdered sugar
- ½ tsp ½ tsp vanilla extract
Optional garnish
- Powdered sugar for dusting
- Cotton candy pieces or fresh berries for decoration
Instructions
Preparation
- Preheat oven to 350°F (175°C). Line a jelly roll pan with parchment paper.
- Beat yolks with half the sugar until pale and thick. Add milk, vanilla, and pink food coloring.
- In a separate bowl, beat egg whites with salt. Slowly add remaining sugar and whip to glossy stiff peaks.
- Gently fold meringue into yolk mixture with a spatula. Sift in cake flour and fold until just combined, keeping the batter airy.
- Spread batter evenly in pan. Bake for 12–15 minutes until springy and light pink.
- While warm, invert cake onto a powdered sugar-dusted towel. Peel off parchment and roll up gently with the towel to cool.
Filling and Assembly
- Whip cream with powdered sugar and vanilla until fluffy.
- Unroll cooled sponge, spread cream evenly, then roll back up tightly. Chill for 30 minutes before slicing.
Serving
- Slice neatly and garnish with powdered sugar, cotton candy, or berries for a magical look.
Notes
Best enjoyed the same day but can be refrigerated up to 2 days. Use pastel blue or purple food coloring for a rainbow-style roll. Swap vanilla cream for strawberry or matcha whipped cream.