Description
A soft and fluffy Japanese cotton candy Swiss cake roll filled with a stabilized whipped cream flavored with cotton candy extract.
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
Instructions
- 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.
Notes
- Ensure the egg whites are at room temperature for the best meringue consistency.
- Use gel food coloring sparingly to achieve the desired pastel tones for a cotton candy effect.
- Refrigerating the rolled cake allows the flavors to meld and ensures a clean cut when serving.
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 278 kcal
- Sugar: 20 grams
- Sodium: 80 mg
- Fat: 16 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 27 grams
- Fiber: 0 grams
- Protein: 5 grams
- Cholesterol: 55 mg
