Description
Crafting the Japanese Cotton Candy Swiss Cake Roll brings pure delight to dessert time! Delicate layers of fluffy sponge cake wrapped around airy cream will make your taste buds dance with pure sweet satisfaction.
Ingredients
Scale
Main Ingredients:
- 4 large eggs
- ½ cup (60g) cake flour
- 1 cup (240ml) heavy cream
- ½ cup (100g) granulated sugar
Supporting Ingredients:
- 2 tablespoons (30ml) milk
- 2 tablespoons (30ml) vegetable oil
- 2 tablespoons (15g) powdered sugar
Flavoring and Stabilizing Ingredients:
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon cream of tartar
Instructions
- Crank your oven to precisely 325°F (163°C). Line a 9×13-inch pan with parchment paper, letting edges hang over. Spray paper lightly with cooking spray.
- Carefully separate 4 large eggs into two pristine bowls.
- Whisk egg yolks with ¼ cup (50g) sugar until mixture transforms into a pale, creamy consistency. Pour in 2 tablespoons (30ml) milk, 2 tablespoons (30ml) vegetable oil, and ½ teaspoon vanilla extract. Blend smoothly.
- Sift ½ cup (60g) cake flour and ¼ teaspoon salt into yolk mixture. Fold gently with spatula until flour disappears completely.
- Whip egg whites on medium speed until foamy. Add ½ teaspoon cream of tartar. Gradually incorporate remaining ¼ cup (50g) sugar. Beat until peaks stand tall and glossy.
- Fold one-third of egg white mixture into yolk batter. Incorporate remaining whites delicately to preserve air bubbles.
- Transfer batter to prepared pan. Spread evenly with offset spatula. Tap pan against counter to release large air bubbles.
- Slide pan into preheated oven. Bake exactly 18-20 minutes until golden and springy to touch.
- Cover warm cake with clean kitchen towel. Carefully flip pan and remove parchment paper.
- Softly roll cake with towel inside. Allow cake to cool completely in rolled position.
- Chill mixing bowl. Whip 1 cup (240ml) heavy cream with 2 tablespoons (15g) powdered sugar and ½ teaspoon vanilla until soft peaks form.
- Unroll cooled cake gently. Spread whipped cream, leaving ½ inch border around edges.
- Re-roll cake using towel as guide. Wrap tightly in plastic wrap. Refrigerate 1 hour to stabilize.
- Trim cake edges for polished appearance. Slice and serve with optional powdered sugar dusting.
Notes
- Choose room temperature eggs for the fluffiest cake texture and easiest mixing.
- Carefully roll the warm cake in a clean kitchen towel while still hot to prevent cracking when filling later.
- Sift powdered sugar and cocoa powder together to ensure smooth, lump-free cake batter and frosting.
- When whipping cream for the filling, stop when soft peaks form to avoid over-beating and creating a grainy texture.
- Prep Time: Approximately 25-30 minutes
- Cook Time: 18-20 minutes
- Category: Cakes
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 8
- Calories: 190 kcal
- Sugar: 14 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.3 g
- Protein: 3 g
- Cholesterol: 95 mg