Japanese Cotton Candy Cake Roll: A Pastel Dream You Can Bake at Home Recipe

Introduction

This Japanese Cotton Candy Cake Roll is a pastel dream come to life—light, fluffy, and delicately sweet with a hint of cotton candy flavor. Perfect for special occasions or an elegant afternoon treat, this beautiful roll cake will brighten any dessert table.

Ingredients

• 70 g (⅔ cup) cake flour
• ¼ tsp (1.25 g) sea salt
• 90 ml (6 tbsp) whole milk
• 20 ml (1 tbsp + 1 tsp) vegetable oil
• 30 g (2.5 tbsp) granulated sugar
• ½ tsp (2.5 ml) cotton candy extract
• 6 egg whites (room temperature)
• 55 g (¼ cup + 1 tbsp) granulated sugar
• ¼ tsp (1.25 g) cream of tartar
• Gel food coloring (pastel shades of choice)
• 240 ml (1 cup) heavy cream, chilled
• 15 g (1 tbsp + 1 tsp) granulated sugar
• 1 tsp (5 ml) cotton candy extract
• 1 tsp (3 g) unflavored gelatin
• 20 ml (4 tsp) water

Instructions

1. Step 1: Preheat the oven to 325°F (165°C). Line an 8×12 inch baking pan with parchment paper or a silicone baking mat.
2. Step 2: In a small bowl, whisk together the whole milk, vegetable oil, 30 g granulated sugar, and cotton candy extract. In another bowl, sift together the cake flour and sea salt. Make a well in the dry ingredients and gently stir in the wet mixture until combined.
3. Step 3: In a large bowl, beat the egg whites with cream of tartar until frothy. Gradually add 55 g granulated sugar while continuing to whip until glossy stiff peaks form. Tint the meringue with pastel gel food coloring as desired.
4. Step 4: Gently fold the meringue into the batter in three additions, being careful not to deflate the mixture. Spread the batter evenly in the prepared pan, tapping the pan lightly to remove air bubbles.
5. Step 5: Bake for 10–12 minutes until the cake is springy to the touch. Remove from the oven, cool slightly, then flip the cake onto a clean sheet of parchment paper. Peel off the lining paper and allow the cake to cool completely.
6. Step 6: Bloom the gelatin in water for 5 minutes, then gently melt and let it cool slightly. Whip the chilled heavy cream with sugar to soft peaks, gradually stream in the gelatin, add cotton candy extract, and whip to stiff peaks.
7. Step 7: Spread the stabilized whipped cream evenly over the cooled cake, applying extra cream along one edge for easier rolling. Carefully roll the cake using the parchment paper, wrap it tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.
8. Step 8: Trim the edges before slicing to reveal the beautiful swirl. Serve chilled and enjoy your pastel cotton candy cake roll.

Tips & Variations

• Use gel food coloring for vibrant pastel shades without thinning the batter.
• Be careful not to overwhip the meringue; aim for glossy stiff peaks to keep the cake light and airy.
• Stabilizing the whipped cream with gelatin prevents the filling from becoming soggy.
• If small cracks appear in the cake, dust with powdered sugar or drizzle with white chocolate to disguise imperfections.

Storage

Store the cake roll tightly wrapped in plastic wrap in the refrigerator for up to 2–3 days. For best texture and flavor, enjoy it fresh. This cake is not suitable for freezing as the delicate texture may be compromised. Before serving, you can let it sit at room temperature for 10 to 15 minutes for a softer bite.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the cotton candy extract?

Yes, you can use vanilla or almond extract if you prefer a different flavor, but cotton candy extract gives the cake its unique and subtle sweetness.

Why is gelatin used in the whipped cream?

Gelatin stabilizes the whipped cream, helping it hold its shape and preventing the filling from becoming watery or soggy inside the cake roll.

Japanese Cotton Candy Cake Roll: A Pastel Dream You Can Bake at Home Recipe

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Experience the delicate and airy texture of the Japanese Cotton Candy Cake Roll, a pastel-hued pastel dream that you can easily bake at home. This light and fluffy cake features a soft meringue-based sponge infused with cotton candy flavor, paired with stabilized whipped cream to create a moist, flavorful, and visually stunning dessert perfect for any occasion.

• Author: Hannah
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 32 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Base (Dry Mix):

• 70 g (⅔ cup) cake flour
• ¼ tsp (1.25 g) sea salt

Cake Base (Wet Mix):

• 90 ml (6 tbsp) whole milk
• 20 ml (1 tbsp + 1 tsp) vegetable oil
• 30 g (2.5 tbsp) granulated sugar
• ½ tsp (2.5 ml) cotton candy extract

Meringue:

• 6 egg whites (room temperature)
• 55 g (¼ cup + 1 tbsp) granulated sugar
• ¼ tsp (1.25 g) cream of tartar
• Gel food coloring (pastel shades of choice)

Stabilized Whipped Cream:

• 240 ml (1 cup) heavy cream, chilled
• 15 g (1 tbsp + 1 tsp) granulated sugar
• 1 tsp (5 ml) cotton candy extract
• 1 tsp (3 g) unflavored gelatin
• 20 ml (4 tsp) water

Instructions

1. Preheat & Prep: Heat your oven to 325°F (165°C). Line an 8×12-inch baking pan with parchment paper or a silicone baking mat to ensure the cake doesn’t stick and can be easily rolled later.
2. Mix Base: In a small bowl, whisk together the milk, vegetable oil, and sugar until dissolved. In a separate bowl, sift together the cake flour and sea salt. Make a well in the center of the dry ingredients, pour in the wet mixture, and gently stir until just combined without overmixing to keep the batter light.
3. Make Meringue: Using clean, dry equipment, beat the room temperature egg whites with cream of tartar until frothy. Gradually add the granulated sugar while continuing to whip until stiff, glossy peaks form. Carefully fold in your choice of pastel gel food coloring, maintaining the meringue’s volume.
4. Fold & Bake: Incorporate the meringue into the batter in three additions, folding gently each time to preserve the airy texture. Pour the batter evenly into the prepared pan, smooth the surface, and tap the pan to release any air bubbles. Bake for 10 to 12 minutes or until the cake is springy to the touch and lightly golden. Remove from oven, cool slightly, then invert onto a clean surface, peel off the parchment, and allow to cool completely.
5. Whip Cream: Begin by blooming the gelatin in water for 5 minutes. Gently melt the gelatin until fully dissolved and let it cool slightly. In a chilled bowl, whip the heavy cream with sugar to soft peaks. Slowly pour the gelatin mixture into the whipped cream while continuing to beat the cream to stiff peaks. Add the cotton candy extract and mix well to flavor and stabilize the whipped cream.
6. Assemble Roll: Spread the stabilized whipped cream evenly over the cooled cake, ensuring you add a bit extra along one edge to help seal the roll. Starting from the edge with extra cream, roll the cake gently but firmly using the parchment paper to guide it. Once rolled, wrap the cake roll tightly in plastic wrap and chill in the refrigerator for at least 1 hour to set the shape. Before serving, trim the edges for a clean presentation and slice to enjoy.

Notes

• Use gel food coloring for vibrant pastel shades without thinning the batter.
• Do not overwhip the meringue; aim for glossy stiff peaks to maintain structure.
• Stabilized whipped cream with gelatin helps prevent sogginess and maintains the filling’s texture.
• Small cracks on the cake surface can be disguised by dusting with powdered sugar or drizzling white chocolate.
• Best enjoyed fresh within 2 to 3 days, as this cake is not freezer-friendly.

Keywords: Japanese cotton candy cake roll, pastel cake roll, cotton candy flavored dessert, meringue cake, stabilized whipped cream, light sponge cake, Japanese roll cake