If you are searching for a heavenly dessert that is both light and visually stunning, the Japanese Cotton Candy Cake Roll is an absolute must-try. This delicate chiffon cake boasts a cloud-like softness thanks to its expertly whipped meringue base and stabilized cotton candy whipped cream. The subtle sweetness paired with a gentle pink hue creates an irresistible charm, making it perfect for a special treat or gathering. Every slice feels like biting into a fluffy dream, capturing the unmistakable essence of cotton candy in a sophisticated roll form that won’t crack or crumble as you slice.
Ingredients You’ll Need
These ingredients might look simple, but each plays a crucial role in achieving that airy, melt-in-your-mouth texture and beautiful pastel colors that make the Japanese Cotton Candy Cake Roll so special. From the cake flour to the cotton candy extract and coloring, every element contributes to the final magical bite.
- Cake flour (70 grams): Provides a lighter, softer crumb perfect for fluffy cakes.
- Sea salt (¼ teaspoon): Enhances the overall flavor without overpowering the sweetness.
- Whole fat milk (90 ml): Adds moisture and richness to the batter.
- Vegetable oil (20 ml): Keeps the cake tender and prevents it from drying out.
- Granulated sugar (total 85 grams): Sweetens both the cake batter and the meringue to perfect levels.
- Cotton candy extract (½ to 1 teaspoon): Brings that signature subtle carnival flavor to both the cake and whipped cream.
- Egg whites (6, room temperature): Whipped into meringue to create the bounce and lift in the cake.
- Cream of tartar (¼ teaspoon): Stabilizes the egg whites to hold firm peaks for the meringue.
- Gel color: Adds the beautiful pastel pink or other hues to make the cake visually enchanting.
- Heavy cream (1 cup, chilled): Whipped and stabilized for the luscious cotton candy cream filling.
- Unflavored gelatin powder (1 teaspoon): Keeps the whipped cream firm and stable during slicing and serving.
- Water (4 teaspoons): Used to bloom the gelatin for the cream.
How to Make Japanese Cotton Candy Cake Roll
Step 1: Prepare the Cake Batter
First, line your rectangular cake pan with parchment or a suitable silicone mat—this helps prevent sticking and makes removal a breeze. Preheat your oven to 325°F. Combine your dry ingredients by sifting the cake flour and sea salt together, then whisk your wet ingredients (milk, oil, sugar, and cotton candy extract) separately. Mix these wet ingredients into the dry mix gently until just combined; overmixing can make your cake tough, and we want soft and airy.
Step 2: Whip the Meringue
In a clean, grease-free bowl, start whipping the egg whites slowly, adding cream of tartar to stabilize them. Gradually increase the speed as the whites go from frothy to soft peaks. Add your second portion of sugar little by little, then continue whipping until stiff peaks form. This meringue is the key to that iconic cloud-like texture. Toss in a dash of gel color to achieve that signature pastel pink, folding the color gently while maintaining those stiff peaks.
Step 3: Fold and Bake
Carefully fold the meringue into your batter in three gentle additions. Pour the batter into your cake pan and smooth it evenly with an angled spatula. To avoid air bubbles, give the pan a few taps on the counter. Bake for 10 to 12 minutes until a skewer inserted comes out clean and the cake springs back when touched. Let it cool slightly before transferring it onto a rack, removing the parchment carefully to keep the surface smooth.
Step 4: Stabilized Cotton Candy Whipped Cream
Chill your mixing bowl, beaters, and heavy cream to ensure the cream whips perfectly. Bloom the gelatin by sprinkling it over water and warming gently until fully dissolved. Begin whipping the cream and sugar until soft peaks form, then slowly stream in the cooled gelatin while continuing to whip. Add cotton candy extract, and whip until stiff peaks hold. This stabilized whipped cream is fluffy, yet firm enough to hold its shape when rolled inside the cake.
Step 5: Assemble the Japanese Cotton Candy Cake Roll
Spread a thick, even layer of the cotton candy whipped cream over the cake, placing a little extra cream on the edge that will be the starting point of your roll. Gently roll the cake from the short edge, using the parchment to guide without cracking. Wrap tightly in plastic wrap and refrigerate to set the shape before slicing. Trim the edges off before serving for a beautifully clean presentation.
How to Serve Japanese Cotton Candy Cake Roll
Garnishes
To elevate your Japanese Cotton Candy Cake Roll, a light dusting of powdered sugar pairs wonderfully with fresh edible flowers or delicate sprinkles. Small dollops of cotton candy cream on the side or a few fresh berries add bursts of color and texture without overwhelming the subtle sweetness.
Side Dishes
This cake roll shines best when served alongside a delicate cup of green tea or matcha latte to balance the sweet notes. For a more indulgent pairing, fresh fruit sorbets or a simple berry compote enhance the light, fluffy texture without weighing down the palate.
Creative Ways to Present
For a show-stopping presentation, consider slicing the roll and arranging the pieces on a pastel-colored serving platter with swirls of cotton candy-flavored whipped cream. You can also pipe little rosettes of cream atop each slice or sprinkle freeze-dried cotton candy bits for a whimsical touch that delights guests visually and in taste.
Make Ahead and Storage
Storing Leftovers
The Japanese Cotton Candy Cake Roll keeps wonderfully in an airtight container in the refrigerator for up to 2-3 days. Keeping it chilled maintains that signature fluffiness while preventing the cream from softening too much, ensuring every bite is as light and fresh as the first.
Freezing
You can freeze the cake roll wrapped tightly in plastic wrap and then foil for up to one month. Thaw it gently overnight in the refrigerator before serving to help preserve the delicate texture and flavor.
Reheating
This cake is best enjoyed chilled and does not require reheating. However, if you prefer a softer texture, allow it to sit at room temperature for 20 to 30 minutes before serving. Avoid microwaving, as it can break down the whipped cream and alter the texture dramatically.
FAQs
Can I substitute the cotton candy extract with another flavor?
Absolutely! While cotton candy extract is what gives this cake its signature flavor, you can experiment with vanilla or almond extract for a different yet still delightful twist.
What type of cake flour should I use?
Cake flour with a low protein content is best to achieve the soft texture needed for this roll. If you don’t have cake flour, all-purpose flour works as a substitute but may produce a slightly denser cake.
How do I prevent cracks while rolling the cake?
Rolling the cake while it’s still slightly warm and using parchment paper to guide the roll helps keep cracks at bay. Also, spreading an even layer of stabilized whipped cream cushions the roll and maintains flexibility.
Can I use whipping cream instead of heavy cream?
You can, but heavy cream is preferred because of its higher fat content, which helps the whipped cream remain stable and less prone to melting or separating.
Is it necessary to stabilize the whipped cream?
For the best results, yes. Stabilizing with gelatin keeps the whipped cream firm and prevents it from weeping or deflating, especially important when rolling and slicing the cake.
Final Thoughts
There is something truly enchanting about the Japanese Cotton Candy Cake Roll that makes it an unforgettable treat. Its lightness, subtle sweetness, and beautiful pastel colors make it perfect for celebrations or just a comforting indulgence. I wholeheartedly encourage you to try making it at home—you’ll find the process rewarding, and the results absolutely charming. It’s a slice of happiness wrapped in delicate clouds that’s sure to delight everyone lucky enough to have a taste.
PrintJapanese Cotton Candy Cake Roll
This Japanese Cotton Candy Cake Roll is a soft, fluffy, and subtly sweet chiffon cake that mimics the lightness of cotton candy. It features a delicate sponge cake rolled with stabilized cotton candy flavored whipped cream, creating a visually stunning and delicious dessert that doesn’t crack easily when rolled. Perfect for special occasions or as an elegant treat.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 1 cake roll, approximately 8 x 12 inches, serving 8-10 slices 1x
- Category: Baking
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Ingredients
Dry Mix for Cake Base
- 70 grams cake flour
- ¼ teaspoon sea salt
Wet Mix for Cake Base
- 90 ml whole fat milk
- 20 ml vegetable oil (canola, grapeseed, or avocado oil recommended)
- 30 grams granulated sugar (first portion)
- ½ teaspoon cotton candy extract
Meringue
- 6 egg whites, room temperature
- 55 grams granulated sugar (second portion)
- ¼ teaspoon cream of tartar (or substitute with double the amount of lemon juice or vinegar)
- Gel color in desired colors
Stabilized Whipped Cream
- 1 cup heavy cream (36% milk fat), chilled
- 1 tablespoon + 1 teaspoon granulated sugar (adjust to taste)
- 1 teaspoon cotton candy extract
- 1 teaspoon unflavored gelatin powder
- 4 teaspoons water
Instructions
- Prepare Cake Pan and Oven: Line an 8 x 12 inch rectangular cake pan with a toaster-sized silicone baking mat or parchment paper. Preheat the oven to 325°F (163°C).
- Combine Wet Ingredients: In a small bowl, whisk together the whole milk, vegetable oil, 30 grams granulated sugar, and cotton candy extract. Set aside.
- Mix Dry Ingredients: In a large mixing bowl, sift the cake flour and sea salt together. Stir to combine evenly.
- Incorporate Wet into Dry: Make a well in the center of the dry ingredients. Pour the wet mixture into the well. Gently combine until just incorporated; be careful not to overmix to avoid toughening the cake. Set this batter aside.
- Make Meringue: In a clean, dry, non-plastic mixing bowl, whip the egg whites on low speed until frothy, then add cream of tartar. Increase speed to medium until whites become opaque and bubbles tighten. Gradually add the remaining 55 grams sugar in small increments while whipping. Increase speed to medium-high and whip until soft peaks form. Add gel color and continue whipping until stiff peaks form.
- Fold Meringue into Batter: Gently fold the meringue into the wet flour mixture in three additions, being careful to maintain the airiness.
- Bake Cake: Pour the batter into the prepared cake pan and spread evenly with an angled spatula. Tap the pan on the counter to release any large air pockets. Bake for 10-12 minutes until a skewer inserted comes out clean and the cake springs back when lightly pressed.
- Cool Cake: Let the cake cool in the pan for 5 minutes. Place a cooling rack over the pan, invert the cake onto the rack, and gently remove the parchment paper. The side facing up will become the top of the cake roll. Allow it to cool fully while preparing the whipped cream.
- Prepare Stabilized Cotton Candy Whipped Cream: Chill the beaters, mixing bowl, and heavy cream thoroughly beforehand. Sprinkle gelatin powder over water in a heatproof cup and let bloom for 5 minutes. Place the cup in a saucepan with simmering water until gelatin dissolves, then cool at room temperature. Begin whipping the cream and sugar on medium speed until the beaters leave a trail. Slowly pour in the cooled gelatin mixture between the whisk and bowl while continuing to whip. Add cotton candy extract and increase speed to medium-high. Whip until cream forms stiff peaks, being careful not to overwhip.
- Assemble Cake Roll: Spread a ½ inch layer of the stabilized cotton candy whipped cream evenly over the cake, adding a little extra on the edge where you will start rolling. Using the parchment paper to assist, carefully roll the cake tightly from the short edge. Wrap the rolled cake in plastic wrap and refrigerate to set.
- Serve: Before serving, trim the edges for a clean look. Keep the cake roll refrigerated in an airtight container for 2-3 days for best freshness.
Notes
- The sugar is divided into two portions: 30 grams for the wet mix and 55 grams for the meringue to ensure proper texture and sweetness.
- Cake flour is recommended for a lighter, softer texture but all-purpose flour can be substituted.
- Vegetable oil should be neutral-flavored like canola, grapeseed, or avocado oil to not overpower the delicate flavors.
- Cream of tartar stabilizes the egg whites, but you can substitute double its amount in lemon juice or vinegar if unavailable.
- Heavy cream with at least 35% milk fat is ideal for whipped cream stability but whipping cream with 30% milk fat can be a substitute.
- Soft peaks mean the meringue peaks fold back on themselves; stiff peaks hold a firm point and stand upright.
- Use about a ½ inch layer of whipped cream on the cake with a bit more on the starting edge to help with rolling.
- The cake roll keeps well for 2-3 days in the refrigerator stored in an airtight container.