Name: Japanese Cotton Candy Swiss Cake Roll
Prep time: 30 min
Cook time: 12 min
Total time: 3 h
Cuisine: Japanese
Ingredients: 1/2 cup cake flour; 1/8 tsp sea salt; 3 tbsp whole milk; 2 tbsp vegetable oil (canola or grapeseed); 2 tbsp granulated sugar (for wet mixture); 3 large egg whites, room temperature; 1/4 tsp cream of tartar (or lemon juice/vinegar); 3 tbsp granulated sugar (for meringue); Pink gel food coloring, as desired; 1 cup heavy or whipping cream; 1 tsp gelatin powder; 1 tbsp water (to bloom gelatin); 2 tbsp granulated sugar (for whipped cream); 1/2 tsp cotton candy extract

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Short description
I made a soft, fluffy, Japanese-style cotton candy Swiss roll with a subtly sweet chiffon cake flavored with cotton candy extract, rolled up with stabilized whipped cream. It’s perfect for celebrations or whenever I want a pretty, pastel treat.

Japanese Cotton Candy Swiss Cake Roll

Why You’ll Love This Recipe

I love how the chiffon cake is light, tender, and holds color beautifully—adding cotton candy makes it whimsically flavored without being overly sweet. It doesn’t crack easily when rolling and looks gorgeous for parties like Valentine’s Day, baby showers, or birthdays.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Dry ingredients:

Cake flour
Sea salt

Wet ingredients:

Whole milk
Vegetable oil (I use canola or grapeseed)
Granulated sugar

Meringue:

Egg whites (room temperature)
Cream of tartar (or substitute lemon juice/vinegar)
Granulated sugar
Pink gel food coloring

Stabilized whipped cream:

Heavy or whipping cream
Gelatin powder
Granulated sugar
Cotton candy extract

directions

Preheat oven to 325 °F and line an 8 × 12″ pan with parchment.
Whisk together wet ingredients (milk, oil, sugar, extract).
Sift dry ingredients into a bowl; make a well, pour in wet mix, and gently combine.
In a clean, dry bowl, whip egg whites with cream of tartar until foamy. Add sugar gradually and whip to stiff peaks, then swirl in gel color.
Fold meringue into batter in three parts and transfer to pan. Tap to remove air bubbles.
Bake 10–12 minutes until the cake springs back and a skewer is clean. Cool 5 minutes, invert onto a rack, peel parchment, and cool fully.
For whipped cream: chill bowl, beaters, and cream. Bloom gelatin in water, then melt, cool slightly. Whip cream and sugar to soft peaks, stream in gelatin, add extract, and whip to stiff peaks.
Spread stabilized cream on cooled cake, with extra cream on the short edge. Roll the cake using parchment to assist. Wrap in plastic wrap and chill to set. Trim ends before serving.

Servings and timing

Makes one 8 × 12″ roll (about 8–10 servings).
Prep time: ~30 minutes
Bake time: 10–12 minutes
Chilling time: at least 2–3 hours (longer for a tighter shape)

storage/reheating

I store the cake in an airtight container in the refrigerator for up to 2–3 days. Reheating isn’t recommended since it’s best served chilled; letting slices sit at room temperature for 10–15 minutes before serving helps enhance the flavor and texture.

Variations

Different extracts & colors: Try vanilla, strawberry, or lemon extract paired with matching colors.
Flavorful fillings: Swap stabilized whipped cream for chocolate ganache, cream cheese filling, or fruit curd.
Patterned cake roll: Use colored batter transforms like zebra or cheetah cakes for added visual flair.

FAQs

What makes Japanese chiffon cake different from regular sponge cake?

I use a chiffon-style base with whipped egg whites folded in, which gives it extra fluffiness and flexibility—but it’s lighter than traditional sponge, with no yolks in the batter.

Can I skip stabilizing the whipped cream with gelatin?

Yes, I can omit the gelatin if serving the roll immediately; just know the cream might be softer and less stable over time.

How do I avoid cracks when rolling the cake?

By spreading more cream on the edge I roll first and using parchment or plastic wrap to guide it gently, the cake rolls smoothly without cracks.

Can I freeze this cake roll?

I don’t recommend freezing the whole cake after filling—it may affect texture. I prefer freezing individual slices wrapped tightly, thawing in the fridge for best results.

Why are my whipped cream or meringue deflating?

They might deflate if the bowl or beaters have oil or water. I always wipe the bowl with lemon juice, chill equipment, and ensure no grease is present before whipping.

Conclusion

I adore how this cotton candy Swiss cake roll is visually stunning and perfectly balanced in sweetness. Making a chiffon base, whipped meringue, and stabilized cream brings it all together into a beautiful, crowd-pleasing dessert. It’s delicate, fun, and ideal for any festive occasion—or just to brighten up a normal afternoon.