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