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Japanese Cotton Candy Swiss Cake Roll

A delightful combination of fluffy sponge cake filled with airy cotton candy and whipped cream, perfect for any celebration.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings: 10 servings
Course: Dessert, Sweet Treat
Cuisine: Asian, Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cake
  • 4 large eggs (ensure they're at room temperature for better aeration)
  • 1/2 cup granulated sugar (fine sugar for better mixing)
  • 1/2 cup all-purpose flour (sifted for lighter texture)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup milk (whole milk yields the best flavor)
  • 1 teaspoon vanilla extract (pure vanilla will elevate the taste)
For the Filling
  • 1/2 cup Japanese cotton candy (for that ethereal sweetness—get creative with flavors!)
  • 1 cup heavy cream (make sure it's chilled) Whips better when cold
  • 1/4 cup powdered sugar (to sweeten the cream)

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C) and line a 10×15-inch jelly roll pan with parchment paper.
  2. In a large mixing bowl, beat the eggs and granulated sugar together until thick and pale in color, about 5-7 minutes.
  3. Sift in the flour, baking powder, and salt, gently folding them into the egg mixture.
  4. In a small saucepan, heat the milk until warm, then stir in the vanilla extract. Gradually add this mixture to the batter.
  5. Pour the batter into the prepared pan and bake for 12-15 minutes.
  6. While the cake bakes, lay out a clean kitchen towel and sprinkle it with powdered sugar.
  7. Once baked, loosen the edges and invert the cake onto the prepared towel. Carefully roll the cake from the short side with the towel inside and let it cool completely on a wire rack.
Assembly
  1. Spread a layer of Japanese cotton candy evenly over the cooled cake.
  2. In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form, then spread over the cotton candy.
  3. Carefully roll the cake back up, removing the towel as you go. Wrap the cake roll in plastic wrap and refrigerate for at least 2 hours.
  4. Slice the Japanese Cotton Candy Swiss Cake Roll into rounds and serve.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.