Description
Indulge in the delightful Japanese Cotton Candy Cake Roll, a light and airy dessert that combines the sweetness of cotton candy with a fluffy cake texture. This eye-catching treat is perfect for special occasions or a sweet indulgence.
Ingredients
Scale
Cake:
- 70 g (â…” cup) cake flour
- ¼ tsp (1.25 g) sea salt
- 90 ml (6 tbsp) whole milk
- 20 ml (1 tbsp + 1 tsp) vegetable oil
- 30 g (2.5 tbsp) granulated sugar
- ½ tsp (2.5 ml) cotton candy extract
- 6 egg whites (room temperature)
- 55 g (¼ cup + 1 tbsp) granulated sugar
- ¼ tsp (1.25 g) cream of tartar
- Gel food coloring (pastel shades of choice)
Whipped Cream:
- 240 ml (1 cup) heavy cream, chilled
- 15 g (1 tbsp + 1 tsp) granulated sugar
- 1 tsp (5 ml) cotton candy extract
- 1 tsp (3 g) unflavored gelatin
- 20 ml (4 tsp) water
Instructions
- Preheat & Prep: Heat oven to 325°F (165°C). Line an 8×12″ baking pan with parchment or silicone mat.
- Mix Base: In a small bowl, whisk wet mix and sugar. In another bowl, sift flour and salt. Make a well, add wet mix, and stir gently.
- Make Meringue: Beat egg whites with cream of tartar until frothy. Slowly add sugar; whip to stiff peaks. Tint with pastel gel colors.
- Fold & Bake: Fold meringue into batter in three additions. Spread evenly, tap pan to remove bubbles, and bake 10–12 minutes. Cool slightly, flip, peel parchment, and let cool fully.
- Whip Cream: Bloom gelatin in water 5 min, melt, and cool slightly. Whip cream and sugar to soft peaks, stream in gelatin, add extract, and whip to stiff peaks.
- Assemble Roll: Spread cream over the cooled cake, adding extra at the rolling edge. Roll gently with parchment, wrap in plastic, and chill at least 1 hour. Trim edges before slicing.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 15g
- Sodium: 85mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 55mg