Step into a world of sweetness and nostalgia with the Japanese Cotton Candy Swiss Cake Roll! This enchanting dessert combines the lightness of fluffy chiffon cake with a delightful cotton candy flavor, creating a whimsical treat that’s perfect for any occasion. The beautiful swirl of pastel colors and the airy texture make this cake roll not only a feast for the taste buds but also a visual delight.
Imagine slicing into a soft, pastel-hued cake roll, revealing a luscious filling that tastes just like cotton candy. Each bite melts in your mouth, offering a delightful sweetness that will transport you back to childhood fairs and summer festivals. Whether you’re hosting a birthday party, celebrating a special occasion, or simply indulging in a sweet treat, this Swiss Cake Roll is sure to impress your guests and satisfy your sweet tooth!
Why You’ll Love This Recipe
- Light and Fluffy: The chiffon cake base is incredibly airy, making it a perfect canvas for the sweet filling.
- Unique Flavor: The cotton candy flavor adds a fun twist that sets this dessert apart from traditional cake rolls.
- Visually Stunning: The pastel colors and beautiful swirl make it a showstopper at any gathering.
- Easy to Make: With straightforward steps, this cake roll is accessible for bakers of all skill levels.
Ingredients List
To create your Japanese Cotton Candy Swiss Cake Roll, gather the following ingredients:
For the Chiffon Cake:
- 4 large eggs (separated)
- 1/2 cup granulated sugar (divided)
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Food coloring (pink and blue for a cotton candy effect)
For the Cotton Candy Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon cotton candy flavoring (or extract)
- Optional: additional food coloring for the filling
For precise measurements and additional tips, please refer to the recipe card.
Step-by-Step Directions
Step 1: Prepare the Chiffon Cake Batter
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a 15x10 inch jelly roll pan with parchment paper.
- Separate the Eggs: In a large mixing bowl, beat the egg yolks with 1/4 cup of granulated sugar until pale and creamy. Add the vegetable oil, milk, and vanilla extract, mixing until combined.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
Step 2: Whip the Egg Whites
- Beat Egg Whites: In a separate bowl, beat the egg whites until soft peaks form. Gradually add the remaining 1/4 cup of sugar and continue beating until stiff peaks form.
- Fold Together: Gently fold the whipped egg whites into the cake batter in three additions, being careful not to deflate the mixture.
Step 3: Color the Batter
- Divide and Color: Divide the batter into two bowls. Add pink food coloring to one bowl and blue food coloring to the other. Swirl the colors together gently to create a marbled effect.
Step 4: Bake the Cake
- Spread the Batter: Pour the batter into the prepared jelly roll pan, spreading it evenly. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 5 minutes. Then, carefully invert the cake onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper and roll the cake up with the towel while it’s still warm. Let it cool completely.
Step 5: Make the Filling
- Whip the Cream: In a large mixing bowl, beat the heavy whipping cream, powdered sugar, and cotton candy flavoring until stiff peaks form. If desired, add food coloring to achieve a pastel hue.
Step 6: Assemble the Cake Roll
- Unroll the Cake: Once the cake has cooled, unroll it carefully. Spread the cotton candy filling evenly over the surface of the cake.
- Roll It Up: Gently roll the cake back up, starting from one end. Wrap it in plastic wrap and refrigerate for at least 1 hour to set.
Step 7: Serve
- Slice and Enjoy: Once chilled, slice the cake roll into pieces and serve. Enjoy the delightful flavors of your Japanese Cotton Candy Swiss Cake Roll!
Variations & Substitutions
- Flavored Fillings: Experiment with different flavors like strawberry, vanilla, or matcha for a unique twist.
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
- Decorative Toppings: Top with whipped cream, sprinkles, or additional cotton candy for a festive touch.
Storage & Reheating Instructions
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This cake roll can be frozen for up to 1 month. Wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw in the refrigerator before serving.
FAQs
Can I use a different flavoring for the filling?
Yes! Feel free to use other extracts or flavorings, such as vanilla or strawberry, to customize your filling.
What if I don’t have a jelly roll pan?
You can use a regular baking sheet, but ensure it has a rim to prevent the batter from spilling over.
Can I make this cake roll ahead of time?
Absolutely! This cake roll can be made a day in advance and stored in the refrigerator until ready to serve.
Why is my cake roll cracking?
Make sure to let the cake cool properly before rolling it up. If it’s too hot, it may crack. Rolling it with a towel while warm helps prevent this.
Conclusion
The Japanese Cotton Candy Swiss Cake Roll is a delightful dessert that brings a touch of whimsy and nostalgia to your table. With its light and fluffy texture and sweet cotton candy flavor, this cake roll is perfect for celebrations or simply enjoying at home.
We’d love to hear how your Cotton Candy Swiss Cake Roll turns out! Share your thoughts in the comments below, and let us know if you tried any variations. For more delightful recipes, visit https://eldralys.com/ and keep exploring the world of sweet treats!
Print
Japanese Cotton Candy Swiss Cake Roll: A Whimsical Pastel Dessert Delight
- Total Time: 40 minutes
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Light, airy chiffon cake swirled with pastel colors and filled with sweet cotton candy cream—this Japanese Cotton Candy Swiss Cake Roll is a dreamy, nostalgic treat perfect for parties and special occasions.
Ingredients
- For the Chiffon Cake:
- 4 large eggs (separated)
- 1/2 cup granulated sugar (divided)
- 1/4 cup vegetable oil
- 1/4 cup milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- Food coloring (pink and blue)
- For the Cotton Candy Filling:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp cotton candy flavoring
- Optional: food coloring for the filling
Instructions
- Preheat Oven: Preheat to 350°F (175°C) and line a 15x10 inch jelly roll pan with parchment paper.
- Prepare Yolks: Beat egg yolks with 1/4 cup sugar until pale. Mix in oil, milk, and vanilla.
- Add Dry Ingredients: Whisk flour, baking powder, and salt in a bowl, then mix into the yolk mixture.
- Whip Egg Whites: Beat egg whites to soft peaks, add remaining sugar, and beat to stiff peaks.
- Fold: Gently fold egg whites into the batter in three parts.
- Color: Divide batter and tint with pink and blue food coloring. Swirl gently for a marbled look.
- Bake: Spread batter in pan and bake for 12–15 minutes. Cool 5 minutes, invert onto towel, remove paper, and roll up to cool.
- Make Filling: Beat whipping cream, powdered sugar, and cotton candy flavor until stiff peaks form. Color if desired.
- Assemble: Unroll cooled cake, spread filling, and roll again. Wrap and chill for 1 hour.
- Serve: Slice and enjoy your pastel, fluffy cake roll!
Notes
Substitute other flavorings like vanilla or strawberry. Use gluten-free flour for dietary needs. Decorate with whipped cream, sprinkles, or cotton candy for added flair. Can be made a day ahead or frozen for later use.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 80mg
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