This Japanese Cotton Candy Swiss Cake Roll is a wonderfully light and airy dessert that brings a touch of whimsy to the table. Its delicate sponge and sweet cream filling create a perfect swirl of pastel pink, making it as beautiful as it is delicious.
My sister Jennifer and I first made this on a sunny afternoon, ending up with pink batter and giggles all over Mom’s kitchen. This cake, with its sweet, cloud-like cream, always brings me back to that moment, the scent of sugar and the pure joy of sisterhood.
My Secrets for a Cloud-Like Cake
- Achieve a Light Sponge: The key to this Japanese Cake is whipping the eggs and sugar until they are thick and pale, which incorporates the air needed for a fluffy texture.
- Roll While Warm: To prevent the cake from cracking, it’s crucial to roll it in parchment paper while it is still warm from the oven. This helps the cake “memorize” its rolled shape.
- Gentle Folding is a Must: When adding the dry ingredients and the milk mixture, fold gently to avoid deflating the air you’ve whipped into the eggs.
- Don’t Overbake: Keep a close eye on the sponge cake in the oven. Overbaking will cause it to become dry and more prone to cracking when rolled.
- Chill Before Serving: Allowing the finished cake roll to chill in the refrigerator for at least an hour helps the filling set, making for clean, beautiful slices.
The Simple Things You’ll Need
For the Sponge Cake:
- 4 large eggs, room temperature
- 1/2 cup granulated sugar
- 1 tablespoon honey (optional, for moisture)
- 3/4 cup cake flour, sifted
- 2 tablespoons milk, room temperature
- 1 tablespoon vegetable oil
- 1 teaspoon cotton candy flavoring (or vanilla if preferred)
- Pink food coloring (a few drops for that cotton candy hue)
For the Whipped Cream Filling:
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
A Helping Hand from These Kitchen Tools
My Trusty Electric Mixer
For this recipe, a good electric mixer is your best friend; it whips the eggs into that perfect, airy ribbon stage which is the secret to a light sponge.
The Essential Jelly Roll Pan
A 10×15-inch jelly roll pan is essential for getting the sponge cake to the right thickness, ensuring it bakes evenly and rolls up without any trouble.
Creating This Sweet Memory, Step by Step
First, We Warm the Kitchen
Preheat your oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper, leaving a little extra hanging over the sides. This overhang will be a huge help when it’s time to lift the cake out.
The Magic of the Fluffy Batter
In a large bowl, beat the eggs and sugar with an electric mixer for about 5 to 6 minutes. You’re looking for the mixture to become thick, pale, and form a ribbon-like trail when you lift the beaters. Now, add the honey and the cotton candy flavoring. Gently fold in the sifted cake flour in three parts. Take your time here to keep it light and airy.
A Whisper of Pink
In a separate small bowl, whisk together the milk, vegetable oil, and a few drops of pink food coloring until you get a lovely pastel shade. Gently fold this into your main batter with a spatula. Be careful not to knock out all those precious air bubbles you created.
A Quick Bake in the Oven
Pour the batter into your prepared pan and spread it out into an even layer. Bake for 10–12 minutes. A good way to check for doneness is to lightly touch the surface; it should spring right back.
The Gentle First Roll
As soon as the cake comes out of the oven, place a clean sheet of parchment paper on top and carefully invert it onto a cooling rack. Peel off the parchment paper it was baked on. Then, starting from one of the shorter ends, gently roll the warm cake up with the new parchment paper inside. Let it cool completely in this rolled shape.
Whipping Up the Dreamy Filling
While the cake cools, whip the chilled heavy cream with the powdered sugar and vanilla extract. You’ll want to whip it until soft peaks form, perfect for spreading.
Assembling Our Beautiful Creation
Once the cake is completely cool, carefully unroll it. Spread the whipped cream evenly over the surface, but be sure to leave about a 1-inch border along the edges to prevent it from squeezing out. Reroll the cake tightly, this time without the parchment paper, to create a neat spiral.
A Moment to Chill and Set
Wrap your finished Swiss roll in plastic wrap and let it chill in the refrigerator for at least one hour. This step is important for the filling to set. When you’re ready to serve, use a sharp knife for clean, beautiful slices.
A Friendly Note on Nutrition
Please note that the nutritional information provided is an estimate and can vary based on the specific ingredients and brands used. The values are calculated for the entire recipe and may change depending on your final serving size.
For a Slightly Lighter Treat
- Sugar Substitute: For the filling, you can replace the powdered sugar with a powdered monk fruit sweetener or erythritol blend to reduce the sugar content.
- Lighter Filling: Instead of heavy cream, consider making a filling with Greek yogurt whipped with a little sweetener and vanilla for a tangier, protein-rich option.
- Fruit-Forward: Reduce the amount of cream filling and add a layer of fresh, thinly sliced strawberries or raspberries for natural sweetness and a boost of vitamins.
How We Love to Share It
- A simple dusting of powdered sugar over the top before slicing adds a touch of elegance.
- Serve each slice with a few fresh berries on the side to complement the sweet cotton candy flavor.
- This cake is lovely with a cup of herbal tea, like chamomile or mint, which balances the sweetness of the dessert perfectly.
A Few Loving Words of Advice
- Overmixing the Batter: After adding the flour, mixing too vigorously can develop gluten and deflate the air bubbles, resulting in a dense and rubbery sponge cake.
- Rolling the Cake When Cool: Waiting until the cake is completely cool before the first roll will almost always cause it to crack. The cake is most flexible when it’s warm.
- Overfilling the Roll: It can be tempting to add a thick layer of cream, but this often causes the filling to ooze out the sides when rolled and can make slicing messy.
How to Keep It Fresh for Tomorrow
To keep your Japanese Cotton Candy Swiss Cake Roll fresh, wrap it tightly in plastic wrap. It can be stored in the refrigerator for up to 3 days. For longer storage, you can freeze the unfilled sponge cake, wrapped well, for up to a month.
From My Kitchen to Yours
There’s something so special about a recipe that brings back happy moments. I hope this Japanese Cotton Candy Swiss Cake Roll fills your kitchen with the same warmth and joy it brings to mine. It’s a simple cake, but it’s made with love, and I hope you’ll create your own wonderful memories while baking and sharing it with the people you hold dear.
Just in Case You Were Wondering
Is it okay to change the flavor?
Absolutely. If cotton candy isn’t your preference, you can easily substitute it with 1 teaspoon of vanilla extract, almond extract, or even strawberry extract to create different Cotton Candy Cakes variations.
Oh no, my cake cracked! What did I do wrong?
Cracking is a common issue with a Sponge Cake Roll and usually happens if the cake is overbaked and dry, or if it has cooled down too much before the initial roll. Rolling it while it’s still warm and flexible is the best way to prevent this.
Can I bake this cake the day before a party?
Yes, this is a great dessert to make in advance. You can prepare the entire cake roll a day before you plan to serve it; just keep it wrapped and chilled in the refrigerator. The flavors will even have a little extra time to meld together.
Print
Japanese Cotton Candy Swiss Cake Roll
- Total Time: 1 hour 30 minutes (including chilling)
- Yield: 1 Swiss roll (8–10 slices) 1x
Description
A light, airy Japanese-style Swiss roll filled with sweet whipped cream and a touch of cotton candy flavor. Its pastel pink swirl is as beautiful as it is delicious.
Ingredients
- 4 large eggs, room temperature
- 1/2 cup granulated sugar
- 1 tablespoon honey (optional)
- 3/4 cup cake flour, sifted
- 2 tablespoons milk, room temperature
- 1 tablespoon vegetable oil
- 1 teaspoon cotton candy flavoring (or vanilla extract)
- Pink food coloring (a few drops)
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
- Beat eggs and sugar with an electric mixer for 5–6 minutes until thick, pale, and ribbon-like. Add honey and flavoring.
- Gently fold in sifted cake flour in three parts, keeping the batter light and airy.
- In a small bowl, whisk milk, vegetable oil, and pink food coloring. Fold gently into batter.
- Spread batter evenly in pan and bake 10–12 minutes, until it springs back when touched.
- Invert warm cake onto parchment paper, peel off the baking sheet paper, and roll gently with parchment inside. Let cool completely.
- Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Unroll cooled cake, spread whipped cream evenly, leaving a 1-inch border. Reroll tightly without parchment.
- Wrap cake roll in plastic wrap and chill for at least 1 hour before slicing.
- Dust with powdered sugar and serve with fresh berries if desired.
Notes
Roll the cake while warm to prevent cracking. Avoid overmixing the batter to maintain a fluffy texture. Chill the finished roll for at least an hour before slicing for clean layers.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 90mg
Keywords: Japanese cotton candy Swiss roll, sponge cake, whipped cream, pink dessert, light cake