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Japanese Cotton Candy Swiss Cake Roll

A whimsical dessert that combines light and fluffy textures with playful sweetness, this delightful cake roll features a soft sponge cake filled with whipped cream and cotton candy.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Japanese
Calories: 275
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1/2 cup all-purpose flour This gives the cake its structure while keeping it light.
  • 1/4 cup cornstarch Provides added tenderness for that melt-in-your-mouth texture.
  • 1 teaspoon baking powder This is the secret to a fluffy rise.
  • 1/4 teaspoon salt Balances the sweetness perfectly.
  • 3 large eggs Essential for richness and aeration.
  • 1/2 cup granulated sugar Adds sweetness and helps with the cake's moisture.
  • 1/4 cup milk Keeps the batter smooth and adds moisture.
  • 1 teaspoon vanilla extract Enhances the flavor profile.
  • 1/4 cup cotton candy The star of the show—adds a pop of flavor and color!
For the Filling
  • 1 cup heavy whipping cream For that dreamy filling.
  • 2 tablespoons powdered sugar Sweetens the whipped cream.
  • 1 teaspoon vanilla extract To flavor the filling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
  2. In one bowl, whisk together the flour, cornstarch, baking powder, and salt.
  3. In another large bowl, beat the eggs and granulated sugar together until light and fluffy, about 5-7 minutes.
  4. Stir in the milk and vanilla extract into the egg mixture until combined.
  5. Gently fold the dry ingredients into the wet mixture.
  6. Add in the cotton candy.
  7. Pour the batter into the prepared baking pan and bake for about 10-12 minutes.
  8. Let the cake cool for 5 minutes in the pan.
  9. Turn out the cake onto a kitchen towel dusted with powdered sugar and roll it up in the towel to cool completely.
Filling and Assembly
  1. While the cake is cooling, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  2. Once the cake has cooled, unroll it gently and spread an even layer of the whipped cream filling over the top.
  3. Re-roll the cake without the towel, placing it seam side down on a serving plate.
  4. Decorate the top with extra cotton candy.
  5. Serve and enjoy!

Notes

For a healthier option, consider using low-fat milk and whipped topping. Storing in an airtight container keeps the cake fresh for 3-4 days.