Name: Japanese Cotton Candy Swiss Cake Roll
Prep time: 1 h
Cook time: 15 min
Total time: 2 h 15 min
Cuisine: Japanese
Ingredients: 70 grams cake flour; 1/4 teaspoon sea salt; 90 ml whole fat milk; 20 ml vegetable oil; 30 grams granulated sugar; 1/2 teaspoon cotton candy extract; 6 egg whites, room temperature; 55 grams granulated sugar; 1/4 teaspoon cream of tartar; Gel color in desired colors; 1 cup heavy cream (36% M.F.), chilled; 1 tablespoon + 1 teaspoon granulated sugar; 1 teaspoon cotton candy extract; 1 teaspoon unflavored gelatin powder; 4 teaspoons water

A delicate, cloud-like cake roll infused with cotton candy flavor and filled with stabilized whipped cream. This Japanese-style Swiss roll features a uniquely light texture that melts in your mouth, combined with the nostalgic sweetness of cotton candy for a dessert that’s both elegant and whimsical.

Why You’ll Love This Recipe

This Japanese Cotton Candy Swiss Cake Roll isn’t just beautiful to look at—it’s a delight to eat and make. The cotton candy flavor brings a playful twist to the classic Swiss roll, while the light, fluffy texture of the Japanese-style sponge cake provides the perfect canvas. The stabilized whipped cream filling ensures your cake stays fresh and holds its shape beautifully. Whether you’re making this for a special occasion or simply want to try your hand at a new baking technique, this recipe delivers impressive results with clear, manageable steps.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Cake flour creates a lighter, more delicate texture than all-purpose flour, giving this cake its signature airy quality. Its lower protein content means less gluten development, which is key for a tender cake that can be rolled without cracking.

Sea salt enhances all the flavors in the cake and balances the sweetness. Even in sweet recipes, this small amount makes a noticeable difference in the final taste.

Whole fat milk provides moisture and richness to the cake batter. The fat content contributes to a tender crumb and better flavor than lower-fat alternatives.

Vegetable oil keeps the cake moist and soft even after refrigeration. Unlike butter, it stays liquid at cold temperatures, which helps maintain the cake’s flexibility for rolling.

Granulated sugar not only sweetens the cake but also stabilizes the meringue and contributes to the cake’s structure. It dissolves easily into both the wet mixture and egg whites.

Cotton candy extract gives this cake its distinctive flavor. This specialty ingredient transforms an ordinary Swiss roll into something uniquely nostalgic and fun.

Egg whites form the backbone of the meringue that gives this cake its incredible lightness. When whipped, they incorporate air that makes the cake rise and creates its fluffy texture.

Cream of tartar acts as a stabilizer for the egg white meringue, helping it maintain its volume and preventing it from deflating during folding and baking.

Gel food coloring allows you to create vibrant colors without adding excess liquid to the batter. A little goes a long way, so start with just a small amount.

Heavy cream with high fat content (36% M.F.) whips up beautifully for the filling. The higher the fat content, the more stable the whipped cream will be and the better it will hold its shape.

Unflavored gelatin powder stabilizes the whipped cream filling so it doesn’t weep or lose its structure over time. This is especially important for a cake that needs to be chilled.

Directions

Line an 8×12″ rectangular cake pan with parchment paper. Preheat the oven to 325°F (165°C).
In a small bowl, whisk together the wet ingredients (milk, oil, sugar, cotton candy extract) and set aside.
In a large mixing bowl, sift the cake flour and sea salt, then create a well in the center. Add the wet ingredients and combine until just incorporated.
In a separate clean, dry bowl, whip the egg whites with cream of tartar on low speed until frothy. Gradually add sugar and continue to whip to stiff peaks, adding gel color once soft peaks form.
Gently fold the meringue into the flour mixture in three additions.
Pour the batter into the prepared cake pan, spread evenly, and tap the pan to remove air pockets. Bake for 10-12 minutes, or until a skewer inserted into the cake comes out clean.
Let the cake cool in the pan for 5 minutes, then flip it onto a cooling rack. Remove the parchment paper and let the cake cool completely.
For the whipped cream, chill the bowl and beaters. Bloom the gelatin in water for 5 minutes, then dissolve in simmering water.
Whip the cream with sugar until it leaves tracks. Add the gelatin mixture and cotton candy extract, then increase the speed to whip the cream to stiff peaks.
Spread the whipped cream over the cooled cake, with extra cream on the edge to help prevent cracking.
Carefully roll the cake from the short edge, using parchment paper to help with the rolling. Wrap in plastic wrap and refrigerate for at least 1 hour to set.
Before serving, trim the edges for a cleaner presentation.

Servings and Timing

This recipe makes 8 servings, each containing approximately 278 calories. The preparation takes about 1 hour, with 15 minutes of baking time. You’ll need an additional hour for chilling, bringing the total time to about 2 hours and 15 minutes. This cake is perfect for serving at afternoon tea, as a special dessert, or for celebrations.

Variations

Strawberry Cotton Candy Roll: Add finely chopped fresh strawberries to the whipped cream filling for a fruity twist that complements the cotton candy flavor.

Chocolate Drizzle: After the cake has set, drizzle the top with melted white chocolate colored to match your cotton candy theme.

Sprinkle Surprise: Mix colorful sprinkles into the whipped cream filling for a fun texture and visual contrast when the cake is sliced.

Matcha Cotton Candy: Add 1-2 teaspoons of matcha powder to the cake batter for a sophisticated flavor combination and beautiful green color.

Berry Blue: Replace the cotton candy extract with blue raspberry extract and add a touch of blue food coloring for a different candy-inspired flavor.

Storage/Reheating

This Japanese Cotton Candy Swiss Cake Roll will keep well in the refrigerator for up to 3 days. Store it wrapped tightly in plastic wrap to prevent it from drying out or absorbing other flavors from the refrigerator.

For the best texture and flavor, remove the cake from the refrigerator about 15-20 minutes before serving to take the chill off.

This cake can also be frozen for up to 1 month. Wrap it well in plastic wrap, then again in aluminum foil before freezing. Thaw overnight in the refrigerator before serving.

Do not attempt to reheat this cake as it will melt the cream filling and potentially ruin the structure.

Individual slices can be wrapped separately for easy portioning and storage if you don’t plan to serve the entire cake at once.

FAQs

Why did my cake crack when I rolled it?

Cracking usually happens if the cake is overbaked or if it cooled too much before rolling. Make sure to roll your cake while it’s still warm but not hot. Adding extra cream near the starting edge can also help prevent cracks.

Can I use all-purpose flour instead of cake flour?

Yes, but the texture won’t be quite as light. You can make a cake flour substitute by replacing 2 tablespoons of all-purpose flour with cornstarch for every cup of flour needed.

What if I can’t find cotton candy extract?

You can substitute with vanilla extract and a touch of almond extract, though the specific cotton candy flavor will be missing. Some baking supply stores sell cotton candy flavoring or you can find it online.

Why is my whipped cream filling runny?

This could happen if your cream wasn’t cold enough, if you didn’t whip it long enough, or if the gelatin wasn’t properly incorporated. Make sure all tools and ingredients for the cream are very cold, and ensure the gelatin is completely dissolved before adding.

Can I make this cake in advance?

Yes, this cake actually benefits from being made ahead as the flavors meld and the texture settles. It can be made up to 24 hours in advance and kept refrigerated.

How do I achieve the perfect swirl when rolling?

Start with the shorter end of the cake, use the parchment paper to help guide the roll, and roll slowly with gentle, even pressure. Don’t try to make it too tight, which can cause cracks.

What’s the best way to color the meringue for a marbled effect?

Add small dots or streaks of gel color to the meringue after it reaches soft peaks, then continue whipping. For a more pronounced marble, fold in the color gently with a spatula without fully incorporating it.

Is there a non-dairy alternative for the whipped cream filling?

Yes, you can use coconut cream (the solid part from a can of coconut milk) or a non-dairy whipping cream alternative. You’ll still need to stabilize it with gelatin or a vegetarian alternative like agar-agar.

Why should I stabilize the whipped cream?

Stabilizing prevents the whipped cream from weeping or deflating over time. This is especially important for a cake that will be stored in the refrigerator, as unstabilized whipped cream can make the cake soggy.

Can I add fresh fruit to my Swiss roll?

Yes, but choose fruits with low moisture content or pat them dry thoroughly before adding to the filling. Too much moisture can make the cake soggy.

Conclusion

This Japanese Cotton Candy Swiss Cake Roll is a delightful fusion of delicate textures and nostalgic flavors. The light, airy cake combined with the stabilized whipped cream creates a perfect balance, while the cotton candy flavor adds a unique twist that’s sure to delight both kids and adults alike. Whether you’re an experienced baker looking to try something new or a beginner ready to impress, this recipe offers clear steps and reliable results. The beautiful swirl of colored cake with creamy filling makes for a stunning presentation that’s as enjoyable to look at as it is to eat. Give this recipe a try for your next special occasion, or simply when you want to bring a touch of whimsy to your table.