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Japanese Cotton Candy Swiss Cake Roll

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A delightful and whimsical dessert with a light and airy sponge cake filled with cotton candy-flavored whipped cream, perfect for any occasion.

Ingredients

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  • 4 large eggs
  • 100g granulated sugar
  • 1/2 tsp vanilla extract
  • 100g all-purpose flour
  • 30g vegetable oil
  • 30ml milk
  • 250ml heavy cream
  • 50g powdered sugar
  • Cotton candy flavoring (to taste)
  • Food coloring (optional)

Instructions

  1. Prepare the Oven: Preheat your oven to 180°C (350°F). Grease and line a baking pan with parchment paper.
  2. Beat the Eggs and Sugar: In a bowl, beat the eggs and granulated sugar until light and fluffy (about 5 minutes). Add vanilla extract.
  3. Fold in the Flour: Gradually fold in the flour, being careful to eliminate lumps.
  4. Combine Oils and Milk: Mix in the vegetable oil and milk until well combined.
  5. Spread the Batter: Pour the batter into the prepared pan and spread it evenly.
  6. Bake the Cake: Place the pan in the oven and bake for 12-15 minutes or until lightly golden.
  7. Cool the Cake: Remove the cake from the oven and let it cool on a wire rack.
  8. Whip the Cream: Beat heavy cream with powdered sugar and cotton candy flavoring until soft peaks form.
  9. Spread the Whipped Cream: Spread the whipped cream evenly over the cooled cake.
  10. Roll It Up: Carefully roll the cake from one edge to the other and wrap in plastic wrap.
  11. Chill and Serve: Refrigerate for at least an hour before slicing and serving.

Notes

Store leftovers in the refrigerator for 2-3 days or freeze for longer storage. Use room temperature eggs for better aeration.

Nutrition

Find it online: https://recypez.com/japanese-cotton-candy-swiss-roll/

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