Print

Japanese Cotton Candy Cake Roll Recipe

Japanese Cotton Candy Cake Roll Recipe
Print Recipe

★★★★★

4.8 from 7 reviews

A delicate and fluffy Japanese Cotton Candy Cake Roll featuring a soft sponge cake infused with cotton candy extract and layered with light, whipped cotton candy cream. This cake roll is airy, sweet, and visually appealing with optional gel color for a pastel touch, perfect for special occasions or an elegant dessert treat.

Ingredients

Scale

For the Cake Batter

  • 90 ml whole fat milk
  • 20 ml vegetable oil
  • 30 grams granulated sugar
  • 1/2 teaspoon cotton candy extract
  • 70 grams cake flour
  • 1/4 teaspoon sea salt

For the Meringue

  • 6 egg whites, room temperature
  • 55 grams granulated sugar
  • 1/4 teaspoon cream of tartar
  • Gel color in desired colors

For the Cotton Candy Whipped Cream

  • 1 cup heavy cream (36% M.F.), chilled
  • 1 tablespoon + 1 teaspoon granulated sugar, divided
  • 1 teaspoon cotton candy extract
  • 1 teaspoon unflavored gelatin powder
  • 4 teaspoon water

Instructions

  1. Prepare the Pan: Line an 8 X 12″ rectangular cake pan with a toaster-sized silicone baking mat or parchment paper for easy removal.
  2. Preheat Oven: Preheat your oven to 325°F (163°C) to create the ideal baking environment.
  3. Mix Wet Ingredients: In a small bowl, whisk together whole milk, vegetable oil, 30 grams sugar, and 1/2 teaspoon cotton candy extract until combined. Set aside.
  4. Mix Dry Ingredients: In a large mixing bowl, sift cake flour and sea salt together and stir to combine evenly.
  5. Combine Wet and Dry: Create a well in the center of the dry mix and pour in the wet ingredients. Gently stir until just incorporated to avoid over mixing, which can toughen the cake. Set aside.
  6. Start Meringue: In a clean, dry, non-plastic bowl, whip egg whites on low speed until frothy, then add cream of tartar to stabilize.
  7. Whip Meringue to Soft Peaks: Increase speed to medium until the egg whites become opaque and foam tightens. Gradually add 55 grams sugar a little at a time while whipping.
  8. Finish Meringue to Stiff Peaks: Increase speed to medium-high and whip until soft peaks form; add gel color of choice and continue whipping until stiff peaks are achieved.
  9. Fold Meringue into Batter: Gently fold the meringue into the wet flour mixture in three batches, preserving as much air as possible.
  10. Pour Batter: Pour the combined batter into the prepared cake pan and spread evenly with an angled spatula.
  11. Remove Air Pockets: Tap the pan gently on the counter to release any large air pockets.
  12. Bake Cake: Bake for 10-12 minutes or until a skewer inserted comes out clean and the cake springs back when lightly pressed.
  13. Cool Cake Briefly: Let the cake cool in the pan for 5 minutes to stabilize before removing.
  14. Invert Cake: Place a cooling rack over the cake pan and flip the cake onto it. Gently peel off the parchment paper from the cake’s surface.
  15. Prepare Cooling Surface: The inverted side will become the top, so let the cake rest on the cooling rack while preparing the whipped cream.
  16. Chill Cream Tools: Chill the beaters, mixing bowl, and heavy cream in the refrigerator to ensure optimal whipping.
  17. Bloom Gelatin: Sprinkle gelatin powder over 4 teaspoons of water in a heatproof cup and let it bloom for 5 minutes.
  18. Warm Gelatin: Place the cup over a simmering water bath until gelatin dissolves completely, then remove and cool to room temperature.
  19. Whip Cream and Sugar: Start whipping chilled cream and 1 tablespoon sugar on medium speed until tracks form on the cream.
  20. Add Gelatin and Flavor: Slowly pour the cooled gelatin between the whisk and bowl while continuing to whip, then add 1 teaspoon cotton candy extract.
  21. Finish Whipping Cream: Increase speed to medium-high and whip until stiff peaks form. Be careful not to over whip to avoid turning the cream grainy.
  22. Assemble Cake Roll: Immediately spread the whipped cotton candy cream evenly over the cooled cake, adding a bit extra on the side to be rolled first.
  23. Roll Cake: Starting from the short edge, carefully roll the cake using the parchment paper to help guide it without cracking.
  24. Chill to Set: Wrap the rolled cake tightly in plastic wrap and refrigerate to set before slicing.
  25. Trim and Serve: Before serving, trim off the edges for a cleaner presentation. Keep the cotton candy cake roll refrigerated in an airtight container for 2-3 days.

Notes

  • Note 2: Use cake flour for a lighter, softer texture compared to all-purpose flour.
  • Note 3: Vegetable oil adds moisture and tenderness to the sponge cake.
  • Note 4: Cream of tartar helps stabilize the egg whites during meringue preparation.
  • Note 5: Use heavy cream with 36% milk fat for best whipping results and stability.
  • Note 6: Achieving the right peak stage in both the meringue and whipped cream is critical to texture—avoid over or under whipping.
  • Note 7: Adding extra cream on the rolling edge helps prevent cracks while rolling.

Nutrition

Keywords: Japanese cotton candy cake roll, fluffy cake roll, cotton candy dessert, Japanese dessert, sponge cake roll

Find it online: https://flavorsbymaya.com/japanese-cotton-candy-cake-roll-recipe/