Japanese Cotton Candy Swiss Cake Roll
A delicate, cloud-like sponge cake roll with a sweet cream filling, the Japanese Cotton Candy Swiss Cake Roll is known for its ultra-soft texture and melt-in-your-mouth goodness.
Ingredients
- ¾ cup 90g all-purpose flour
- ½ cup 100g granulated sugar (divided)
- 4 large eggs separated
- ¼ cup 60ml milk
- 2 tablespoons 30ml vegetable oil
- ¼ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup 240ml whipped cream (for filling)
- Optional toppings (powdered sugar, fresh fruit, chocolate drizzle)
Instructions
- Preheat the oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
- Separate the egg whites and yolks; whisk yolks with half the sugar, salt, oil, milk, and sifted flour.
- Whip the egg whites with cream of tartar; gradually add remaining sugar until medium-stiff peaks form.
- Fold the whipped whites into the yolk batter in batches.
- Pour batter into the prepared pan and bake for 10–12 minutes until lightly golden.
- Cool slightly, then roll up the warm cake in parchment paper.
- Unroll, spread whipped cream filling, and gently roll again.
- Chill before slicing for the best presentation.