Description
This Japanese Cotton Candy Cake Roll is a light, fluffy, and visually stunning dessert that combines a soft, airy sponge cake with a sweet, fragrant cotton candy flavored whipped cream. Featuring a delicate meringue base and a smooth gelatin-stabilized cotton candy cream filling, this cake roll is perfect for a special occasion or a delightful treat. The pastel colors and tender texture make it an irresistible confection that melts in your mouth.
Ingredients
Scale
Cotton Candy Whipped Cream
- 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
Cake Batter
- 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
Instructions
- Prepare the Pan: Line an 8 x 12″ rectangular cake pan with a toaster-sized silicone baking mat or parchment paper to prevent sticking.
- Preheat Oven: Set your oven to 325°F to ensure it reaches the correct temperature while you prepare the batter.
- Mix Wet Ingredients: Whisk together the first portion of sugar, whole milk, vegetable oil, and 1 teaspoon cotton candy extract in a small bowl and set aside.
- Combine Dry Ingredients: In a large mixing bowl, sift together the cake flour, 30 grams sugar, and sea salt; stir to combine evenly.
- Incorporate Wet Into Dry: Create a well in the center of the dry mix, then pour in the wet ingredients. Gently combine until just incorporated; avoid over mixing to prevent a tough cake. Set aside.
- Whip Egg Whites: In a clean, dry, non-plastic bowl, whisk egg whites on low speed until frothy. Add cream of tartar.
- Increase Speed and Add Sugar: Gradually increase to medium speed until egg whites become opaque with tight bubbles, then slowly add the second portion of sugar.
- Whip to Stiff Peaks: Increase speed to medium-high and whip until soft peaks form. Add desired gel color and continue whipping until stiff peaks develop; this is the meringue.
- Fold Meringue Into Batter: Gently fold the meringue into the wet flour mixture in three additions to maintain aeration.
- Pour Batter into Pan: Transfer the batter evenly into the prepared cake pan and spread with an angled spatula.
- Remove Air Pockets: Tap the pan gently on the counter to release large air pockets.
- Bake the Cake: Bake for 10-12 minutes until a skewer inserted comes out clean and the cake springs back when pressed in the center.
- Cool Cake in Pan: Let the cake cool in the pan for 5 minutes.
- Flip and Remove Paper: Place a cooling rack over the cake pan, invert the cake onto the rack, and gently peel off the parchment paper. The exposed side will be the top of the roll.
- Chill Tools for Cream: Chill beaters, bowl, and heavy cream in the refrigerator to prepare for whipping.
- Bloom Gelatin: Sprinkle gelatin over water in a heatproof cup and let bloom for 5 minutes.
- Heat Gelatin: Place the cup in a saucepan of simmering water until gelatin fully dissolves, then remove and cool to room temperature.
- Whip Cream: Begin whipping chilled cream and sugar at medium speed until soft peaks form.
- Add Gelatin and Flavor: Slowly drizzle in cooled gelatin between the whisk and bowl while continuing to whip. Add cotton candy extract and increase speed to medium-high. Stop when cream reaches stiff peaks without over whipping.
- Assemble the Cake: Spread the cotton candy whipped cream evenly over the cooled cake, applying extra cream on the edge to be rolled first.
- Roll the Cake: Carefully roll the cake from the short end using the parchment to guide, creating a log shape.
- Chill the Roll: Wrap the cake roll tightly with plastic wrap and refrigerate to set.
- Serve: Before serving, trim the edges for a neat presentation. Store the cake in an airtight container in the refrigerator for up to 2-3 days.
Notes
- Use chilled heavy cream and equipment to ensure proper whipping and stability.
- Handle the folding of meringue gently to preserve air bubbles and maintain cake fluffiness.
- Do not overmix the batter to avoid tough texture in the cake.
- The cream of tartar stabilizes egg whites for better meringue structure.
- Gel colors can be used to tint the meringue, creating a whimsical cotton candy effect.
- Over-whipping the cream can cause it to become grainy; stop as soon as stiff peaks form.
- Rolling the cake while warm helps prevent cracking.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Keywords: Japanese cotton candy cake roll, cotton candy cake, fluffy cake roll, meringue cake, whipped cream cake, Japanese dessert
