Japanese Cotton Candy Swiss Cake Roll
This whimsical Japanese Cotton Candy Swiss Cake Roll combines the lightness of a traditional Swiss roll with the nostalgic sweetness of cotton candy. It’s a delightful dessert perfect for birthdays, tea parties, or festive celebrations.
Equipment
- Mixing Bowls
- Hand Mixer
- Baking Tray
- Parchment Paper
- Wire rack
Ingredients
Cake Base
- 4 large eggs
- 100 g granulated sugar
- 100 g all-purpose flour
- ½ tsp baking powder
- 30 g unsalted butter melted
- 30 ml milk
- 1 pinch salt
Whipped Cream Filling
- 200 ml heavy cream cold
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Decoration
- cotton candy for topping
Instructions
- Preheat the oven to 180°C (350°F) and line a rectangular baking tray with parchment paper.
- In a bowl, whisk eggs and sugar until pale and fluffy to incorporate air into the mixture.
- Sift together flour, baking powder, and salt. Gently fold into the egg mixture.
- Add melted butter and milk, folding until smooth and combined.
- Pour batter into the prepared tray and bake for 10–12 minutes or until golden and springy.
- Allow the cake to cool for 5–10 minutes, then transfer to a wire rack to cool completely.
- Whip the cream, powdered sugar, and vanilla until soft peaks form.
- Spread whipped cream over the cooled cake, then roll it tightly into a log using parchment paper.
- Wrap the roll and refrigerate for 30 minutes to set.
- Top with cotton candy before serving for a whimsical presentation.
Notes
For a fun twist, try adding food coloring to the cream or replacing the cotton candy with fruit or sprinkles. Always add cotton candy just before serving to maintain its fluffy texture.