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Japanese Cotton Candy Cake Roll

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4.1 from 57 reviews

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.

Ingredients

Scale

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

  1. 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).
  2. Combine Wet Ingredients: In a small bowl, whisk together the whole milk, vegetable oil, 30 grams granulated sugar, and cotton candy extract. Set aside.
  3. Mix Dry Ingredients: In a large mixing bowl, sift the cake flour and sea salt together. Stir to combine evenly.
  4. 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.
  5. 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.
  6. Fold Meringue into Batter: Gently fold the meringue into the wet flour mixture in three additions, being careful to maintain the airiness.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.

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