Name: Japanese Cotton Candy Swiss Cake Roll
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: For the Sponge Cake:; 4 large eggs, separated; 1/4 cup whole milk; 1/4 cup vegetable oil; 1/2 cup cake flour; 1/4 teaspoon salt; 1/2 teaspoon vanilla extract; 1/3 cup granulated sugar (for egg yolks); 1/4 cup granulated sugar (for egg whites); For the Filling:; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract

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A light, fluffy sponge cake rolled with creamy filling, this dessert is like a sweet cloud in both texture and taste. I love how it’s soft, airy, and not overly sweet—just the kind of treat that feels elegant yet comforting at the same time.

Japanese Cotton Candy Swiss Cake Roll

Why You’ll Love This Recipe

I enjoy making this Japanese cotton candy Swiss roll because it’s visually beautiful and melts in the mouth with every bite. The sponge is feather-light thanks to the whipped egg whites, and the cream filling adds a luscious contrast. I also like that it can be customized with different fillings, from classic whipped cream to fresh fruit or even matcha-flavored cream.

ingredients

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

For the Sponge Cake:
4 large eggs, separated
1/4 cup whole milk
1/4 cup vegetable oil
1/2 cup cake flour
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/3 cup granulated sugar (for egg yolks)
1/4 cup granulated sugar (for egg whites)

For the Filling:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

directions

I preheat the oven to 350°F (175°C) and line a 10×15-inch jelly roll pan with parchment paper.
In a large bowl, I whisk the egg yolks with 1/3 cup sugar until pale. I add the milk, oil, and vanilla, whisking until smooth.
I sift in the cake flour and salt, folding gently until combined.
In a separate bowl, I beat the egg whites until foamy. I gradually add 1/4 cup sugar and continue beating until stiff peaks form.
I gently fold the meringue into the yolk mixture in three additions, being careful not to deflate the batter.
I pour the batter into the prepared pan and spread it evenly.
I bake for 14–16 minutes, until the top springs back when lightly pressed.
I immediately remove the cake from the oven, lift it out of the pan using parchment, and place it on a wire rack to cool slightly.
While still warm, I roll the cake (with the parchment) into a log and let it cool completely.
For the filling, I whip the cream, powdered sugar, and vanilla until soft peaks form.
I unroll the cooled cake, spread it with whipped cream, and roll it back up without the parchment.
I chill it for at least 1 hour before slicing.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 8 slices
Calories: 210 kcal per slice

Variations

I sometimes add fresh strawberries or peaches inside for a fruity touch. For a Japanese twist, I mix matcha powder into the sponge or filling. If I want a chocolate version, I swap a bit of the flour for cocoa powder.

storage/reheating

I store the Swiss roll in the refrigerator, covered, for up to 3 days. Since it’s a delicate sponge with cream filling, I don’t reheat it—serving it chilled keeps it fresh and light.

FAQs

Why do I roll the cake while it’s still warm?

Rolling it warm helps prevent cracks later when I add the filling and roll it again.

Can I make this without cake flour?

Yes, I can use all-purpose flour, but I replace 1 tablespoon with cornstarch for a softer texture.

How do I keep the sponge so fluffy?

I’m careful not to deflate the egg whites when folding them into the batter.

Can I freeze this cake?

I can freeze it without the cream filling, then thaw, fill, and roll when ready to serve.

Can I use flavored cream?

Absolutely. I can add cocoa powder, matcha, or fruit puree to the whipped cream for variety.

Conclusion

This Japanese cotton candy Swiss cake roll is one of my favorite light desserts—it’s soft, airy, and beautifully simple. With its delicate sponge and creamy center, it’s the kind of treat that always feels special, whether I’m serving it for guests or enjoying it quietly with tea.