Name: Japanese Cotton Candy Cake Roll Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Cuisine: Japanese
Ingredients: 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 teaspoon water; 6 egg whites, room temperature; 55 grams granulated sugar; 1/4 teaspoon cream of tartar; Gel color in desired colors; 90 ml whole fat milk; 20 ml vegetable oil; 30 grams granulated sugar; 1/2 teaspoon cotton candy extract; 70 grams cake flour; 1/4 teaspoon sea salt

Jump to Recipe

Introduction

The Japanese Cotton Candy Cake Roll is a light, fluffy dessert with a delicate cotton candy flavor. Its soft texture and pastel colors make it perfect for any celebration or a sweet treat any time.

A light pink rolled cake with a smooth outer layer is placed in the center of a white rectangular dish, showing one spiral layer of soft white cream inside. The cake is set on a white marbled surface, with small white chamomile flowers around the dish, creating a fresh, simple look. In the foreground, a round slice of the cake rests on a white plate, with a silver fork beside it. The overall image has soft, natural light and a clean, bright setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup heavy cream (36% M.F.), chilled
1 tablespoon + 1 teaspoon granulated sugar, divided
1 teaspoon cotton candy extract, divided
1 teaspoon unflavored gelatin powder
4 teaspoon water
6 egg whites, room temperature
55 grams granulated sugar
1/4 teaspoon cream of tartar
Gel color in desired colors
90 ml whole fat milk
20 ml vegetable oil
30 grams granulated sugar
70 grams cake flour
1/4 teaspoon sea salt

Instructions

Step 1: Line an 8 x 12 inch rectangular cake pan with a toaster-sized silicone baking mat or parchment paper. Preheat oven to 325°F.
Step 2: In a small bowl, whisk together the milk, vegetable oil, 1 tablespoon granulated sugar, and 1 teaspoon cotton candy extract. Set aside.
Step 3: In a large mixing bowl, sift together the cake flour, 30 grams sugar, and sea salt. Stir to combine then create a well in the center.
Step 4: Pour the wet mixture into the well and gently combine until just incorporated. Avoid over mixing to keep the cake tender. Set aside.
Step 5: Using a clean, dry, non-plastic bowl, whip egg whites and cream of tartar on slow speed until frothy.
Step 6: Increase speed to medium until whites become opaque and bubble size tightens. Gradually add 55 grams sugar a little at a time.
Step 7: Increase speed to medium-high and whip to soft peaks. Add gel color and continue whipping until stiff peaks form. This is your meringue.
Step 8: Gently fold the meringue into the flour mixture in three additions until just combined.
Step 9: Pour batter into the prepared pan and spread evenly using an angled spatula. Tap the pan on the counter to release air pockets.
Step 10: Bake for 10-12 minutes until a skewer inserted comes out clean and the cake springs back in the center. Let cool in the pan for 5 minutes.
Step 11: Place a cooling rack over the pan and carefully flip the cake onto the rack. Gently peel off the parchment paper. The side facing up will be the top of the cake roll.
Step 12: Chill beaters, bowl, and cream in the fridge before making the whipped cream.
Step 13: Sprinkle gelatin over water in a heatproof cup and let bloom for 5 minutes. Place the cup in simmering water until gelatin liquefies, then remove and cool.
Step 14: Whip the chilled cream and 1 teaspoon sugar on medium speed until it leaves tracks. Slowly pour in the cooled gelatin while whipping.
Step 15: Add cotton candy extract to the cream and increase speed to medium-high. Beat until stiff but avoid over whipping.
Step 16: Spread the whipped cream evenly over the cooled cake, leaving some extra on the side that will be rolled first.
Step 17: Carefully roll the cake from the short edge, using the parchment paper to guide it without cracking.
Step 18: Wrap the rolled cake tightly with plastic wrap and refrigerate to set before slicing.
Step 19: Just before serving, trim off the sides for a neat presentation. Store in an airtight container in the fridge for 2-3 days.

Tips & Variations

Use gel food coloring to achieve vibrant pastel shades without altering the cake’s texture.
To enhance flavor, add a few drops of vanilla extract along with the cotton candy extract in the whipped cream.
For a fun twist, sprinkle edible glitter or cotton candy pieces on the whipped cream before rolling.
Make sure all mixing bowls and beaters are completely dry and grease-free to achieve stable meringue peaks.

Storage

Keep the cotton candy cake roll wrapped in plastic wrap and stored in an airtight container in the refrigerator. It stays fresh for 2 to 3 days. For best texture and flavor, serve chilled. Reheat is not recommended as it may affect the cake’s fluffy texture and whipped cream.

How to Serve

The image shows a soft Japanese cotton candy cake roll with two main layers. The outer layer is a smooth, fluffy light pink sponge that wraps around a creamy white inner layer swirled inside, creating a spiral pattern when sliced. The whole roll is placed on a white rectangular plate with gently curved edges, resting on a light wooden table with a white marbled texture background. In the foreground, a slice of the cake roll sits on a white scalloped plate next to a small metal fork, showing the same pink and white swirl. Small white flowers with yellow centers decorate the scene, adding a fresh and delicate touch. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of granulated sugar?

Granulated sugar is ideal for this recipe to achieve the right texture, especially in the meringue. Using a different type of sugar might affect the stability and sweetness.

What can I substitute for cotton candy extract?

If cotton candy extract is unavailable, you can use vanilla or a light fruit extract like raspberry for a different but pleasant flavor. Note that it will change the distinctive cotton candy taste.