Description
A soft and fluffy Japanese-style Swiss roll made with a light chiffon cake subtly flavored with cotton candy extract and filled with stabilized whipped cream. Perfect for celebrations or as a whimsical pastel treat.
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
Instructions
- Preheat oven to 325 °F (160 °C) and line an 8 × 12″ baking pan with parchment paper.
- Whisk together milk, vegetable oil, 2 tbsp sugar, and cotton candy extract in a bowl.
- Sift cake flour and sea salt into another bowl. Make a well in the center, pour in the wet mixture, and gently combine.
- In a clean, dry bowl, whip egg whites with cream of tartar until foamy. Gradually add 3 tbsp sugar and beat to stiff peaks. Swirl in pink food coloring.
- Fold the meringue into the batter in three additions. Transfer batter to the prepared pan and tap to remove air bubbles.
- Bake for 10–12 minutes, until the cake springs back to touch and a skewer comes out clean.
- Cool the cake for 5 minutes in the pan, then invert onto a wire rack, peel off parchment, and let it cool completely.
- For whipped cream: Chill bowl and beaters. Bloom gelatin in water for 5 minutes, then melt and let it cool slightly.
- Whip cream and 2 tbsp sugar to soft peaks, stream in melted gelatin, add cotton candy extract, and whip to stiff peaks.
- Spread whipped cream evenly over cooled cake, adding extra on the short edge to assist rolling.
- Roll the cake tightly using parchment paper for guidance. Wrap in plastic wrap and chill for 2–3 hours or until set.
- Trim ends before serving for a neat appearance.
Notes
- Use parchment or plastic wrap to assist in rolling and prevent cracks.
- Chill equipment before whipping cream for best results.
- The cake is best enjoyed chilled, with slices rested at room temperature for 10–15 minutes.
- Store in an airtight container in the fridge for 2–3 days.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (1/10 of roll)
- Calories: 180
- Sugar: 12g
- Sodium: 55mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg
