A soft and fluffy Japanese-style chiffon cake roll infused with a subtle cotton candy flavor, this Japanese Cotton Candy Swiss Cake Roll is perfect for special occasions. Its light, airy texture combined with the sweetness of cotton candy makes it an elegant dessert that is sure to impress at any celebration.
Why You’ll Love This Recipe
- Light and fluffy – The chiffon cake has an incredibly soft and airy texture, making each bite melt in your mouth.
- Subtle cotton candy flavor – The gentle sweetness and flavor of cotton candy make this dessert unique and delightful.
- Perfect for special occasions – With its beautiful pastel hue and delicate flavor, it’s an ideal dessert for birthdays, baby showers, or other celebrations.
- Impressive yet easy to make – Although it looks impressive, the steps are simple, making it an achievable treat for both beginners and experienced bakers.
- Customizable – Add different food coloring or even flavored extracts to personalize this cake for various occasions.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- Cake flour
- Sea salt
- Whole fat milk
- Vegetable oil
- Granulated sugar
- Cotton candy extract
- Egg whites (room temperature)
- Cream of tartar
- Gel food coloring (optional)
For the Stabilized Whipped Cream:
- Heavy cream (36% milk fat), chilled
- Granulated sugar
- Cotton candy extract
- Unflavored gelatin powder
- Water
Directions
Prepare the Cake:
- Preheat the oven to 325°F (163°C). Line an 8 x 12-inch rectangular cake pan with parchment paper.
- In a small bowl, whisk together milk, vegetable oil, 30 grams of sugar, and cotton candy extract. Set aside.
- In a large mixing bowl, sift together cake flour and sea salt.
- Create a well in the center of the dry ingredients and pour in the wet mixture. Mix gently until just combined; be careful not to overmix.
- In a separate bowl, beat egg whites with cream of tartar until frothy. Gradually add the remaining 55 grams of sugar and continue to beat until stiff peaks form.
- Fold the meringue into the batter in three additions, ensuring a uniform mixture.
- If desired, add gel food coloring for a light pink hue.
- Pour the batter into the prepared pan and smooth the top. Tap the pan lightly to release air bubbles.
- Bake for 14 minutes, or until the cake springs back when touched.
- Remove from the oven and let the cake cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Prepare the Stabilized Whipped Cream:
- In a small bowl, sprinkle gelatin over 4 teaspoons of water and let it bloom for a few minutes.
- Dissolve the gelatin by placing the bowl over a pot of simmering water or microwaving it briefly. Allow it to cool slightly.
- In a chilled mixing bowl, beat heavy cream with granulated sugar and cotton candy extract until it begins to thicken.
- While continuing to beat, slowly pour in the dissolved gelatin. Continue to beat until firm peaks form.
Assemble the Cake Roll:
- Place the cooled cake on a clean sheet of parchment paper.
- Spread the stabilized whipped cream evenly over the surface, leaving a small border around the edges.
- Starting from one short end, carefully roll the cake using the parchment paper to assist. Make sure the seam is on the bottom.
- Wrap tightly in parchment paper or plastic wrap and refrigerate for at least 1 hour to set.
- Before serving, trim the ends for a clean appearance and slice into individual servings.
Servings and Timing
- Servings: 8 slices
- Prep Time: 30 minutes
- Cooking Time: 14 minutes
- Total Time: 1 hour 44 minutes
- Calories: Approximately 220 kcal per slice
Variations
- Different flavors – You can add other extracts like strawberry, vanilla, or even matcha to the cake for a new twist.
- Color options – Experiment with different gel food coloring shades to create a multi-colored cake roll.
- Filling options – Add a layer of fruit jam, chocolate ganache, or a different flavored whipped cream for variety.
- Mini rolls – Make smaller versions of the cake roll to serve as individual desserts for a party.
- Dairy-free option – Use coconut cream or another non-dairy whipped topping for a dairy-free version.
Storage/Reheating
- Refrigeration: Store leftover cake rolls in an airtight container in the fridge for up to 3 days.
- Freezing: You can freeze the cake roll (before slicing) for up to 1 month. Let it thaw in the fridge before slicing and serving.
- No reheating needed: This cake is best enjoyed chilled.
FAQs
Can I make this cake in advance?
Yes! Prepare the cake and whipped cream ahead of time, and refrigerate the rolled cake overnight for the best flavor and texture.
Can I use a different type of flour?
For best results, stick to cake flour. If you must substitute, all-purpose flour can work, but the texture may not be as light and fluffy.
How do I prevent the cake from cracking when rolling?
Make sure the cake is cooled fully before rolling, and roll gently using the parchment paper to assist.
Can I skip the cotton candy extract?
Yes, the cotton candy extract gives a unique flavor, but you can substitute with vanilla extract or another flavor of your choice.
How do I make the whipped cream more stable?
Be sure to chill both the heavy cream and the bowl before whipping, and use unflavored gelatin to stabilize the whipped cream.
Can I make a larger cake roll?
Yes, simply double the recipe and use a larger pan. Keep in mind that baking time may vary.
Can I use regular whipped cream instead of stabilized whipped cream?
You can, but the stabilized whipped cream holds its shape better and will last longer, especially if the cake is being stored or transported.
Is this cake gluten-free?
No, this recipe uses cake flour, which contains gluten. You can experiment with gluten-free cake flour if needed.
Can I add a filling to this cake?
Yes, you can fill the cake with fruit preserves, chocolate ganache, or flavored buttercream for a delicious twist.
How do I cut the cake into perfect slices?
Use a serrated knife to cut the cake into slices to avoid compressing the delicate sponge.
Conclusion
The Japanese Cotton Candy Swiss Cake Roll is a light, fluffy, and fun dessert that brings a unique twist to traditional cake rolls. Infused with a subtle cotton candy flavor and topped with stabilized whipped cream, it’s a treat that’s perfect for any celebration. Whether for a special occasion or just as a sweet indulgence, this cake roll will surely delight anyone who tries it!
Print
Japanese Cotton Candy Swiss Cake Roll
The Japanese Cotton Candy Swiss Cake Roll is a light and fluffy chiffon cake infused with a delicate cotton candy flavor, creating a unique dessert experience. Topped with stabilized whipped cream, this pastel-colored cake is perfect for birthdays, baby showers, or any special occasion. Simple to make yet impressive in appearance, it offers a melt-in-your-mouth texture that will delight guests at any celebration.
- Total Time: 1 hour 44 minutes
- Yield: 8 slices
Ingredients
For the Cake:
- 1 cup cake flour
- 1/4 tsp sea salt
- 1/2 cup whole fat milk
- 1/4 cup vegetable oil
- 30 grams granulated sugar
- 1 tsp cotton candy extract
- 4 egg whites (room temperature)
- 1/4 tsp cream of tartar
- Gel food coloring (optional)
For the Stabilized Whipped Cream:
- 1 cup heavy cream (36% milk fat), chilled
- 2 tbsp granulated sugar
- 1 tsp cotton candy extract
- 1 tsp unflavored gelatin powder
- 4 tsp water
Instructions
-
Prepare the Cake:
Preheat the oven to 325°F (163°C). Line an 8 x 12-inch rectangular cake pan with parchment paper.
In a small bowl, whisk together milk, vegetable oil, 30 grams of sugar, and cotton candy extract. Set aside.
In a large mixing bowl, sift together cake flour and sea salt. Make a well in the center, then add the wet mixture. Mix gently until just combined; do not overmix. -
Make the Meringue:
In a separate bowl, beat egg whites with cream of tartar until frothy. Gradually add the remaining 55 grams of sugar and continue to beat until stiff peaks form. -
Combine the Meringue and Batter:
Gently fold the meringue into the batter in three additions, ensuring a uniform mixture. If desired, add gel food coloring for a pastel pink hue.
Pour the batter into the prepared pan and smooth the top. Tap the pan lightly to release any air bubbles.
Bake for 14 minutes or until the cake springs back when touched. Remove from the oven and allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. -
Prepare the Stabilized Whipped Cream:
In a small bowl, sprinkle gelatin over 4 teaspoons of water and let it bloom for a few minutes. Dissolve the gelatin by microwaving briefly or placing the bowl over simmering water. Let it cool slightly.
In a chilled mixing bowl, beat the heavy cream with granulated sugar and cotton candy extract until it begins to thicken. Slowly pour in the dissolved gelatin and continue to beat until firm peaks form. -
Assemble the Cake Roll:
Place the cooled cake on a clean sheet of parchment paper. Spread the stabilized whipped cream evenly over the surface, leaving a small border around the edges.
Starting from one short end, carefully roll the cake using the parchment paper to assist. Ensure the seam is on the bottom.
Wrap the cake tightly in parchment paper or plastic wrap and refrigerate for at least 1 hour to set. -
Serve:
Before serving, trim the ends of the cake for a clean appearance and slice into individual servings.
Notes
- Refrigerate the rolled cake for optimal flavor and texture.
- You can adjust the color with different food coloring to match the occasion.
- The cake can be made ahead of time and refrigerated overnight for best results.
- Prep Time: 30 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cake, Japanese Desserts
- Method: Baking, Whipping, Rolling
- Cuisine: Japanese
- Diet: Vegetarian
