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Japanese Cotton Candy Cake Roll

Japanese Cotton Candy Cake Roll: A Magical Dessert Experience

This Japanese Cotton Candy Cake Roll is a whimsical dessert that captures the joy of a carnival with its soft layers and airy cream filling.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 1 hour
Total Time 1 hour 42 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Japanese
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup Cake Flour all-purpose flour may yield a different texture
  • 1/4 teaspoon Sea Salt can use either fine or coarse salt
  • 1/2 cup Whole Milk non-dairy milk is a great substitution
  • 1/4 cup Vegetable Oil melted butter can offer a richer flavor
  • 3/4 cup Granulated Sugar sweeten to your liking
  • 1 teaspoon Cotton Candy Extract vanilla or almond extract works as a substitute
  • 4 large Egg Whites make sure they're at room temperature
  • 1/4 teaspoon Cream of Tartar lemon juice can be used as a substitute
  • 1 teaspoon Gel Food Coloring stick with gel colors to maintain thickness
For the Whipped Cream Filling
  • 1 cup Heavy Cream chill it prior to whipping
  • 1 teaspoon Unflavored Gelatin always bloom in cold water first
  • 2 tablespoons Water cool to lukewarm water for best results

Equipment

  • Baking pan
  • Mixing bowls
  • hand mixer
  • spatula
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (165°C) and prepare an 8x12-inch baking pan with parchment paper.
  2. In a mixing bowl, whisk together whole milk, vegetable oil, and granulated sugar until fully combined. In another bowl, sift cake flour and sea salt together.
  3. Beat the egg whites with cream of tartar until glossy peaks form. Gradually add sugar until stiff peaks are achieved. Add gel food coloring to desired hue.
  4. Carefully fold the meringue into the batter in three additions. Pour into the prepared pan and bake for 10-12 minutes until golden and springy.
  5. Bloom the unflavored gelatin in cool water. Whip heavy cream with sugar until soft peaks form, then add gelatin and cotton candy extract until stiff peaks form.
  6. Once the cake is cool, spread whipped cream over the surface and roll tightly using parchment paper as a guide. Wrap tightly and chill for at least 1 hour.

Nutrition

Serving: 1sliceCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 90mgPotassium: 120mgSugar: 10gCalcium: 2mgIron: 4mg

Notes

Ensure egg whites are at room temperature and heavy cream is well-chilled before whipping for best results.

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