This cotton candy-inspired Japanese cake roll offers a light, fluffy texture with a playful twist, creating a fun treat that’s perfect for both kids and adults!
Ingredients
For the Cake
- 4piecelarge eggs (separated)
- 80ggranulated sugar
- 45gcake flour (sifted)
- 15gcornstarch
- 30mLmilk
- 30mLvegetable oil
- 1tspvanilla extract
- 1pinchsalt
- 1drop pink food coloring (optional)
For the Cotton Candy Cream Filling
- 200mLheavy whipping cream
- 40gpowdered sugar
- 1tspcotton candy extract (or vanilla extract)
- 1pieceblue and pink cotton candy pieces for texture and decoration
Optional Garnish
- 1pieceadditional cotton candy for decoration
- 1piecefresh berries for added flavor and visual appeal
How to make Cotton Candy Japanese Cake Roll
Prepare the Cake Batter
Preheat oven to 170°C (340°F). Line a 10x15-inch baking sheet with parchment paper, ensuring some overhang for easy removal.
Separate the eggs. In a clean bowl, whip the egg whites with a pinch of salt. Gradually add half the sugar, and continue whipping until stiff peaks form.
In another bowl, whisk egg yolks with the remaining sugar until pale and fluffy. Add milk, oil, and vanilla extract, whisking until combined.
Sift together the cake flour and cornstarch. Gradually fold the dry ingredients into the yolk mixture until smooth.
Gently fold the whipped egg whites into the yolk mixture in small batches, ensuring the batter stays airy and light. Add a drop of pink food coloring if desired for that cotton candy touch.
Bake the Cake
Pour the batter onto the lined baking sheet, spreading it evenly. Lightly tap the tray on the counter to remove any air bubbles.
Bake for 12-15 minutes, or until the cake is set and springs back when gently pressed.
Remove from the oven and allow the cake to cool for about 5 minutes. While still warm, place another sheet of parchment paper on top and flip the cake. Gently peel off the parchment from the bottom and roll the cake (with the parchment) into a log to maintain its shape while cooling.
Make the Cotton Candy Cream
In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form.
Add the cotton candy extract and continue whipping until stiff peaks form.
Crumble small pieces of blue and pink cotton candy into the whipped cream to create a fun, colorful texture (optional).
Assemble the Cake Roll
Once the cake has cooled completely, carefully unroll it. Spread an even layer of the cotton candy cream filling across the surface of the cake, leaving a small border at the edges.
Gently re-roll the cake without the parchment paper. Wrap the cake roll in plastic wrap and chill for at least 1 hour to set.
Decorate & Serve
Before serving, garnish the cake roll with additional pieces of cotton candy for a whimsical look, or pair it with fresh berries for a sweet-tart contrast.
Slice and enjoy the soft, airy cake with a nostalgic cotton candy flavor!
Tips & Tricks
Ensure the egg whites are whipped to stiff peaks to maintain the cake's airy texture.
Rolling the cake while it's still warm helps prevent cracks.
Chill the cake roll for at least 1 hour to set the filling properly.
Recipe by
@chefspalette
Chefspalette is a culinary artist known for her innovative fusion recipes that merge traditional flavors with modern twists. Writing for Chefadora involves exploring diverse cuisines,...