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Japanese Cotton Candy Cake Roll Recipe

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4.3 from 7 reviews

  • Author: Eliza
  • Total Time: 2 hours 15 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Japanese Cotton Candy Cake Roll is a delicate and airy dessert featuring a light, fluffy sponge cake infused with cotton candy flavor and filled with smooth, whipped cotton candy cream. The cake's tender crumb and subtle sweetness make it a perfect treat for special occasions or an elegant afternoon snack. The recipe combines traditional Japanese sponge techniques with a whimsical cotton candy twist, resulting in a visually stunning and deliciously soft roll cake.

Ingredients

For the Cake:

  • 6 egg whites, room temperature
  • 55 grams granulated sugar
  • 1/4 teaspoon cream of tartar
  • 70 grams cake flour
  • 30 grams granulated sugar
  • 90 ml whole fat milk
  • 20 ml vegetable oil
  • 1/4 teaspoon sea salt
  • Gel color in desired colors
  • 1 teaspoon cotton candy extract

For the Cotton Candy Whipped Cream:

  • 1 cup heavy cream (36% M.F.), chilled
  • 1 tablespoon + 1 teaspoon granulated sugar, to taste
  • 1 teaspoon cotton candy extract
  • 1 teaspoon unflavored gelatin powder
  • 4 teaspoon water

Instructions

  1. Prepare the Baking Pan: Line an 8 x 12 inch rectangular cake pan with a toaster-sized silicone baking mat or parchment paper to prevent sticking and ease cake removal.
  2. Preheat the Oven: Set your oven to 325°F (163°C) to ensure proper cooking temperature for the sponge.
  3. Mix Wet Ingredients for Batter: In a small bowl, whisk together the whole milk, vegetable oil, cotton candy extract, and 30 grams granulated sugar until combined. Set aside.
  4. Combine Dry Ingredients: In a large mixing bowl, sift cake flour and sea salt together. Stir gently to blend.
  5. Create Well & Add Wet Mix: Make a well in the center of the dry ingredients and pour the wet ingredients into it.
  6. Mix Batter Gently: Fold the wet and dry ingredients together until just incorporated. Avoid over mixing to keep the cake tender. Set aside this batter mixture.
  7. Whip Egg Whites: In a clean, dry, non-plastic bowl, whip the egg whites at slow speed until frothy, then add cream of tartar.
  8. Add Sugar to Egg Whites: Gradually increase mixer speed to medium, and once the whites are opaque and bubbles smaller, add 55 grams sugar slowly, continuing to whip.
  9. Whip to Stiff Peaks with Color: Increase mixer speed to medium-high, whip until soft peaks form, add gel color, and continue whipping until stiff peaks are reached; this forms the meringue.
  10. Fold Meringue into Batter: Gently fold the meringue into the wet flour batter in three additions, maintaining the airy structure.
  11. Pour & Spread Batter: Pour the batter into the prepared cake pan and spread evenly using an angled spatula.
  12. Remove Air Pockets: Tap the cake pan firmly on the counter to release any large air bubbles.
  13. Bake the Cake: Bake for 10-12 minutes until a skewer comes out clean and the cake springs back when lightly pressed in the center.
  14. Cool Cake Slightly: Let the cake cool in the pan for 5 minutes after baking.
  15. Flip Cake Onto Cooling Rack: Place a cooling rack over the cake pan, invert the cake onto it, and gently remove the parchment or silicone mat. This side will become the top of the roll.
  16. Chill Tools for Whipped Cream: Refrigerate the beaters, mixing bowl, and heavy cream to ensure all are thoroughly chilled before whipping.
  17. Bloom Gelatin: Sprinkle gelatin powder over 4 teaspoons water in a heatproof cup. Let sit for 5 minutes to bloom.
  18. Warm Gelatin: Place the gelatin cup in a small saucepan with simmering water until gelatin liquifies, then remove and let cool at room temperature.
  19. Whip Cream & Sugar: Begin whipping chilled heavy cream and 1 tablespoon plus 1 teaspoon sugar at medium speed until the mixture holds tracks from the beaters.
  20. Incorporate Gelatin: Slowly pour the cooled gelatin into the cream while continuing to whip steadily.
  21. Add Cotton Candy Extract: Mix in the cotton candy extract and increase speed to medium-high, whipping until stiff peaks form. Avoid over-whipping.
  22. Assemble Cake Roll: Spread the cotton candy whipped cream evenly over the cooled cake, leaving extra cream on the edge to be rolled first.
  23. Roll the Cake: Using the parchment paper, carefully roll the cake from the short edge, gently pushing the cake onto itself to form a tight roll.
  24. Chill the Roll: Wrap the rolled cake in plastic wrap and refrigerate to set the shape before slicing.
  25. Serve: Before serving, trim the edges for a cleaner presentation. Store in an airtight container in the refrigerator for 2-3 days.

Notes

  • Ensure all whipping tools and cream are chilled well to achieve proper whipped cream consistency.
  • Avoid over mixing the batter to keep the sponge soft and tender.
  • Adding gelatin to the whipped cream stabilizes it, helping it hold its shape when rolled.
  • The cake should be rolled while slightly warm but not hot to prevent cracking.
  • Cotton candy extract gives the cake and cream a unique, sweet flavor but can be adjusted based on preference.
  • Gel color is optional and used to give the meringue a vibrant appearance.
  • Use cake flour for a lighter, finer crumb texture.
  • Prep Time: 45 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese

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