Japanese Cotton Candy Swiss Cake Roll: A Dreamy Dessert
If you love cotton candy treats and delicate Japanese sponge cake, this Japanese Cotton Candy Swiss Cake Roll is the perfect dessert for you! With its light, airy texture and sweet cotton candy-flavored filling, this unique dessert is both visually stunning and deliciously satisfying.
Whether you’re looking for a DIY cotton candy dessert for a birthday party, a fun baking project, or just a new twist on classic cotton candy recipes, this roll cake is a must-try. Soft and fluffy like a cloud, this cotton candy food is guaranteed to impress your family and friends.
What Is a Japanese Cotton Candy Swiss Cake Roll?
A Japanese sponge cake roll, also known as a Swiss cake roll, is a light and airy sponge cake filled with a creamy filling. This version is extra special because it’s infused with cotton candy flavor, making it a whimsical and fun twist on a classic dessert.
Unlike traditional butter-heavy Swiss rolls, Japanese-style sponge cakes rely on a technique that creates an ultra-soft, bouncy texture that practically melts in your mouth. The addition of a cotton candy recipe for the filling takes it to the next level!
Why You’ll Love This Recipe
- Light & Fluffy: A delicate sponge cake that’s soft and airy.
- Unique & Fun: A creative take on cotton candy treats with a beautiful swirl.
- Perfect for Any Occasion: Great for birthdays, tea parties, or just because!
- DIY Cotton Candy Flavor: Make your own cotton candy-infused filling.
- A Showstopper: Stunning to look at and even more delicious to eat.
Ingredients You’ll Need
For the Japanese Sponge Cake:
- 4 large eggs, separated
- ½ cup (100g) granulated sugar, divided
- ½ cup (65g) cake flour, sifted
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1 tablespoon vegetable oil
- A few drops of pink or blue food coloring (optional, for a cotton candy swirl effect)
For the Cotton Candy Cream Filling:
- 1 cup (240ml) heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- ½ teaspoon cotton candy extract (or finely crushed cotton candy)
- A few drops of pink or blue food coloring (optional)
For Decoration (Optional):
- Cotton candy pieces (for garnish)
- Powdered sugar dusting
- Edible glitter (for an extra magical effect)
Kitchen Equipment Needed
- Mixing bowls for preparing the batter and cream
- Hand or stand mixer for whipping eggs and cream
- Baking sheet (10×15-inch) lined with parchment paper
- Whisk for combining ingredients
- Spatula for folding batter gently
- Sifter for evenly mixing dry ingredients
- Knife & ruler for clean cake slicing
Step-by-Step Instructions
Step 1: Prepare the Sponge Cake Batter
- Preheat the oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper.
- In a clean mixing bowl, beat the egg whites until foamy. Slowly add half of the sugar and continue beating until stiff peaks form.
- In a separate bowl, whisk together the egg yolks, remaining sugar, milk, vanilla extract, and oil until smooth.
- Sift in the cake flour, baking powder, and salt, gently folding the mixture to avoid deflating the batter.
- Gradually fold the beaten egg whites into the yolk mixture in three additions, using a spatula. Be careful not to overmix.
- If using food coloring, divide the batter and add a few drops of pink and blue to create a cotton candy effect. Swirl gently.
Step 2: Bake the Cake
- Pour the batter into the prepared baking sheet, spreading it evenly with a spatula.
- Tap the tray gently on the counter to remove air bubbles.
- Bake for 12–14 minutes, or until the top is lightly golden and a toothpick inserted in the center comes out clean.
Step 3: Roll the Cake While Warm
- Once baked, remove the cake from the oven and place it on a clean kitchen towel or parchment paper.
- While still warm, gently roll the cake from the shorter end, using the towel or parchment to help shape it.
- Let the rolled cake cool completely to set its shape.
Step 4: Make the Cotton Candy Cream Filling
- In a chilled mixing bowl, whip the heavy cream, powdered sugar, and cotton candy extract until soft peaks form.
- If desired, add pink or blue food coloring for a fun pastel effect.
Step 5: Assemble the Swiss Cake Roll
- Carefully unroll the cooled sponge cake. Spread an even layer of cotton candy cream over the surface.
- Re-roll the cake gently but firmly, peeling away the parchment paper as you go.
- Wrap the roll in plastic wrap and refrigerate for at least 30 minutes to help set the shape.
Step 6: Slice & Decorate
- Trim the ends for a clean look.
- Garnish with cotton candy pieces, a dusting of powdered sugar, or edible glitter for a magical touch.
Tips for the Best Cotton Candy Swiss Cake Roll
- Whip the egg whites properly: They should form stiff peaks but not be overbeaten.
- Roll the cake while warm: This prevents cracks and makes shaping easier.
- Use light folding motions: Overmixing the batter can make the sponge dense.
- Chill before slicing: This helps the filling set and creates clean, even slices.
- Work quickly with cotton candy: It melts fast when exposed to moisture, so add it just before serving.
Common Mistakes to Avoid
- Overbaking the sponge cake: This makes rolling difficult and may cause cracks.
- Skipping the rolling step before cooling: The cake needs to “memorize” its shape.
- Overwhipping the cream: Can turn into butter if overbeaten.
Variations & Flavor Twists
- Cotton Candy Cookies & Cream: Add crushed cotton candy cookies to the cream for a fun twist.
- Rainbow Cotton Candy Roll: Use multiple colors in the batter for a rainbow effect.
- Chocolate Cotton Candy Roll: Add cocoa powder to the sponge for a chocolate-cotton candy fusion.
- Matcha Cotton Candy: Infuse the cream with matcha powder for an earthy, sweet contrast.
How to Store & Make Ahead
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Wrap tightly in plastic wrap and freeze for up to 1 month.
- Best Served Fresh: Cotton candy decorations should be added right before serving.
Serving Suggestions
This Japanese Cotton Candy Swiss Cake Roll pairs perfectly with:
- Bubble tea or iced matcha for a refreshing drink pairing.
- Pastel macarons or cupcakes for a whimsical dessert table.
- DIY cotton candy station for a fun party activity!
FAQs
Can I make this without cotton candy extract?
Yes! Simply crush real cotton candy and fold it into the whipped cream.
Can I use all-purpose flour instead of cake flour?
Yes, but replace 1 tablespoon of all-purpose flour with cornstarch for a softer texture.
Why is my cake cracking when I roll it?
It may have been overbaked or not rolled while warm.
Conclusion
This Japanese Cotton Candy Swiss Cake Roll is the ultimate unique dessert idea that’s fun, fluffy, and bursting with nostalgia. Whether you’re making it for a birthday party, a cute baking project, or just because, this cotton candy-inspired cake is sure to impress.
Try this recipe today and share your creations! If you loved this, subscribe for more cotton candy recipes and whimsical baking ideas.
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Japanese Cotton Candy Swiss Cake Roll: A Dreamy Dessert
- Prep Time: 15 minutes – Chill Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 57 minutes
- Yield: 6-8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Japanese Cotton Candy Swiss Cake Roll is a light, airy sponge cake filled with sweet cotton candy-flavored cream. Perfect for birthdays, tea parties, or a fun baking project, this whimsical dessert melts in your mouth!
Ingredients
For the Japanese Sponge Cake:
✅ 4 large eggs, separated
✅ ½ cup (100g) granulated sugar, divided
✅ ½ cup (65g) cake flour, sifted
✅ ½ teaspoon baking powder
✅ ¼ teaspoon salt
✅ 1 tablespoon milk
✅ 1 teaspoon vanilla extract
✅ 1 tablespoon vegetable oil
✅ A few drops of pink or blue food coloring (optional)
For the Cotton Candy Cream Filling:
✅ 1 cup (240ml) heavy whipping cream, chilled
✅ 2 tablespoons powdered sugar
✅ ½ teaspoon cotton candy extract (or finely crushed cotton candy)
✅ A few drops of pink or blue food coloring (optional)
For Decoration (Optional):
✅ Cotton candy pieces (for garnish)
✅ Powdered sugar dusting
✅ Edible glitter
Instructions
1️⃣ Prepare the Sponge Cake Batter:
- Preheat oven to 350°F (175°C). Line a 10×15-inch baking sheet with parchment paper.
- In a clean bowl, beat egg whites until foamy. Gradually add half the sugar, beating until stiff peaks form.
- In a separate bowl, whisk together egg yolks, remaining sugar, milk, vanilla, and oil.
- Sift in cake flour, baking powder, and salt, folding gently.
- Carefully fold in whipped egg whites in three additions to keep the batter light.
- If using food coloring, swirl in a few drops of pink and blue for a cotton candy effect.
2️⃣ Bake the Cake:
- Pour the batter into the prepared pan and smooth the surface.
- Tap the pan on the counter to remove air bubbles.
- Bake for 12–14 minutes, until golden and a toothpick comes out clean.
3️⃣ Roll the Cake While Warm:
- Transfer the cake to a parchment-lined towel and roll it from the short end while still warm.
- Let it cool completely while rolled.
4️⃣ Make the Cotton Candy Cream Filling:
- In a chilled bowl, whip heavy cream, powdered sugar, and cotton candy extract until soft peaks form.
- Add food coloring if desired.
5️⃣ Assemble the Swiss Cake Roll:
- Gently unroll the cooled cake and spread cotton candy cream evenly over it.
- Re-roll the cake carefully and wrap it in plastic wrap.
- Refrigerate for 30 minutes to set.
6️⃣ Decorate & Serve:
- Trim the ends for a clean look.
- Garnish with cotton candy pieces, powdered sugar, or edible glitter before serving.
Notes
- Roll the cake while warm to prevent cracks.
- Chill before slicing for clean, even pieces.
- Cotton candy melts quickly, so add it just before serving.
