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Japanese Cotton Candy Cake Roll

Japanese Cotton Candy Cake Roll

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Indulge in the delightful Japanese Cotton Candy Cake Roll, a whimsical dessert that combines lightness and sweetness in every bite. This soft and fluffy chiffon cake is infused with cotton candy extract, evoking nostalgic flavors that are sure to please all ages. Perfect for birthdays, casual get-togethers, or simply as a treat at home, this cake rolls beautifully without cracking, ensuring an impressive presentation. With straightforward preparation steps, even novice bakers can create this stunning dessert that is as visually appealing as it is delicious.

Ingredients

Scale
  • 1 cup heavy cream, chilled
  • 1 tablespoon + 1 teaspoon granulated sugar to taste
  • 1 teaspoon cotton candy extract
  • 1 teaspoon unflavored vegan gelatin powder
  • 4 teaspoons water
  • 6 egg whites, room temperature
  • 55 grams granulated sugar
  • 1/4 teaspoon cream of tartar
  • Gel color in desired colors
  • 90 ml whole fat milk
  • 20 ml vegetable oil
  • 30 grams granulated sugar
  • 1/2 teaspoon cotton candy extract
  • 70 grams cake flour
  • 1/4 teaspoon sea salt

Instructions

  1. Preheat your oven to 325°F (163°C) and line an 8 X 12" cake pan with parchment paper.
  2. In a bowl, whisk together wet ingredients and set aside. Sift dry ingredients into a larger bowl.
  3. Create a well in the dry mix and add wet ingredients; mix until just combined.
  4. In another bowl, whip egg whites with cream of tartar until stiff peaks form.
  5. Gently fold whipped egg whites into batter in three additions.
  6. Pour batter into prepared pan and bake for 10-12 minutes until springy.
  7. Cool in the pan briefly before transferring to a cooling rack.
  8. Prepare whipped cream by whipping chilled heavy cream and sugar; incorporate dissolved vegan gelatin.
  9. Spread whipped cream over cooled cake and roll gently using parchment paper.
  10. Chill wrapped roll in the fridge before slicing.

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