Description
This Japanese Cotton Candy Swiss Cake Roll is a light and airy dessert featuring a fluffy sponge cake rolled with a sweet cotton candy layer and whipped cream. Its delicate texture and unique cotton candy filling make it a delightful treat perfect for special occasions or an elegant afternoon tea.
Ingredients
Scale
For the Cake
- 4 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the Filling
- 1/2 cup Japanese cotton candy
- 1 cup heavy cream
- 1/4 cup powdered sugar
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (180°C) and line a 10×15-inch jelly roll pan with parchment paper to ensure the cake won’t stick.
- Beat Eggs and Sugar: In a large mixing bowl, beat the 4 large eggs with 1/2 cup granulated sugar until the mixture is thick, pale, and fluffy, which adds air for a light sponge.
- Incorporate Dry Ingredients: Sift together 1/2 cup all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt. Gently fold this dry mixture into the egg mixture to maintain the batter’s airiness.
- Warm Milk and Add Vanilla: Heat 1/4 cup milk in a small saucepan until warm, then stir in 1 teaspoon vanilla extract to infuse flavor.
- Combine Liquids and Batter: Gradually fold the warm milk mixture into the batter, mixing until smooth but careful not to deflate the batter.
- Pour and Bake: Pour the batter evenly into the prepared jelly roll pan and spread with a spatula. Bake in the preheated oven for 12-15 minutes or until the cake is set and lightly golden brown.
- Prepare Towel and Remove Cake: While the cake bakes, lay out a clean kitchen towel and sprinkle it generously with powdered sugar to prevent sticking when rolling.
- Invert and Roll the Cake: Once baked, loosen the edges and immediately invert the cake onto the sugared towel. Carefully roll the cake from the short side with the towel inside to form the roll shape. Let it cool completely on a wire rack to set.
- Unroll and Add Cotton Candy: After cooling, gently unroll the cake and evenly spread 1/2 cup Japanese cotton candy across the surface as a sweet, airy filling.
- Whip Cream: In a separate bowl, whip 1 cup heavy cream with 1/4 cup powdered sugar until stiff peaks form, creating a light and sweet whipped cream filling.
- Spread Whipped Cream: Spread the whipped cream evenly over the cotton candy layer on the cake, adding moisture and richness.
- Reroll the Cake: Carefully roll the cake back up, removing the towel as you go to reveal the filled Swiss roll shape.
- Chill to Set: Wrap the cake roll tightly in plastic wrap and refrigerate for at least 2 hours to allow the filling to set and flavors to meld.
- Slice and Serve: When ready to serve, slice the Japanese Cotton Candy Swiss Cake Roll into rounds and enjoy this delicate, airy dessert.
Notes
- Be gentle when folding the dry ingredients to maintain the sponge’s fluffiness.
- Sprinkling powdered sugar on the towel prevents the cake from sticking during rolling.
- Refrigerate the cake for at least 2 hours to help it set and slice neatly.
- Use fresh Japanese cotton candy for best flavor and texture.
- The cake is best enjoyed the same day or within 1-2 days for maximum freshness.
