Description
Experience the light, fluffy, and delicately sweet Japanese Cotton Candy Swiss Cake Roll—a tender sponge cake rolled with whipped cream filling and dusted with powdered sugar. This elegant dessert offers a melt-in-your-mouth texture that’s perfect for any occasion, from an afternoon snack to a refined treat for guests. Easy to make and customizable with various fillings and flavors, this cake roll is a beautiful and delicious centerpiece for your dessert table.
Ingredients
Scale
For the Sponge Cake
- 4 large fresh eggs, separated
- 3/4 cup (150g) fine caster or superfine sugar
- 3/4 cup (90g) cake flour, sifted
- 1/4 cup (60ml) milk
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
For the Filling and Garnish
- 1 cup (240ml) whipped cream
- Powdered sugar, for dusting
- Optional: fresh strawberries, mangoes, or blueberries
- Optional: matcha powder, melted chocolate, flavored syrups, or whipped coconut cream (for dairy-free)
Instructions
- Prepare Your Baking Tools and Ingredients: Preheat the oven to 350°F (175°C). Line a 9×13 inch jelly roll pan with parchment paper, leaving extra hanging over the sides to easily lift the cake after baking. Measure and have all ingredients ready.
- Separate the Eggs: Carefully separate the egg yolks from the whites into two large mixing bowls, ensuring no yolk contaminates the whites to allow for maximum volume when whipped.
- Whip the Egg Whites With Sugar: Using a hand or stand mixer, beat the egg whites until they form soft peaks. Gradually add the caster sugar while continuing to whip until stiff, glossy peaks form. This step is essential for the fluffy texture.
- Combine the Egg Yolks with Wet Ingredients: Beat the egg yolks with milk, vegetable oil, and vanilla extract until smooth and light in color.
- Sift and Fold in the Cake Flour: Sift the cake flour into the egg yolk mixture and gently fold in using a spatula to avoid lumps and maintain a light batter.
- Fold the Egg Whites Into the Batter: Carefully fold the whipped egg whites into the yolk mixture in batches, preserving as much air as possible to retain the signature fluffy texture.
- Bake the Sponge: Pour the batter evenly into the prepared pan, smoothing the surface with a spatula. Bake for 12-15 minutes or until the cake springs back lightly when touched.
- Roll the Cake: Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper, then roll the cake gently with the towel from one short end to form the Swiss roll shape. Cool completely while rolled.
- Add the Filling and Final Roll: Unroll the cooled cake carefully, spread an even layer of whipped cream (and any optional fillings like fruit or flavored cream). Roll the cake back up tightly without the towel and chill before serving.
Notes
- Use room temperature eggs for the best volume when whipping egg whites.
- Fold the egg whites gently to keep the batter airy and avoid deflating it.
- Roll the cake while warm to prevent cracking.
- Use high-quality, non-stick parchment paper for easy cake removal.
- Chill the rolled cake wrapped tightly to hold shape and meld flavors.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of roll)
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 30 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 85 mg
Keywords: Japanese Swiss roll, cotton candy cake, fluffy cake roll, light dessert, whipped cream cake, sponge cake roll
