Delicious Japanese Cotton Candy Swiss Cake Roll Recipe Awaits
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Author:souzanfood
Total Time:32 minutes
Yield:8 servings 1x
Description
Savor the delight of a Japanese cotton candy Swiss cake roll recipe that brings fun flavors and fluffy textures to your dessert table Perfect for gatherings
Ingredients
Scale
3 large eggs
70 grams of granulated sugar
30 grams of all-purpose flour
30 grams of cornstarch
1/4 teaspoon of baking powder
1/4 teaspoon of salt
1 tablespoon of milk
1 teaspoon of vanilla extract
200 ml of heavy cream
50 grams of powdered sugar
Food coloring (pink, blue, or any pastel color you prefer)
Instructions
Preheat your oven to 180°C (350°F).
Line a 10×15 inch jelly roll pan with parchment paper and spray with non-stick cooking spray.
In a mixing bowl, beat the eggs and granulated sugar together using an electric mixer until pale and fluffy, about 5 minutes.
In a separate bowl, sift the flour, cornstarch, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture using a spatula, being careful not to deflate the egg whites.
Carefully mix in the milk and vanilla extract until just combined.
If using food coloring, divide the batter into two or three bowls and add your colors; swirl them gently.
Pour the batter into the prepared pan, spreading it evenly. Bake for about 10-12 minutes, until lightly golden.
Invert the cake onto a clean tea towel dusted with powdered sugar. Remove parchment paper and tightly roll the cake up with the towel to cool completely.
In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form.
Once cool, gently unroll the cake and spread an even layer of whipped cream over it. Roll it back up without the towel.
Wrap the cake roll in plastic wrap and refrigerate for at least an hour to set.
Dust with powdered sugar and add special garnishes if desired. Slice and enjoy!
Notes
A light and fluffy Japanese Cotton Candy Swiss Cake Roll that captures the whimsical delight of childhood treats, perfect for gatherings or a sweet evening at home.
