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
Scale
- 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