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The Ultimate Guide to the Japanese Cotton Candy Cake Roll: A Cloud of Sweetness

The Ultimate Guide to the Japanese Cotton Candy Cake Roll: A Cloud of Sweetness
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Light, airy, and delicately sweet, this Japanese Cotton Candy Cake Roll is like eating a fluffy pink cloud. Inspired by the gentle texture of Japanese chiffon cakes, this roll stays soft, flexible, and won’t easily crack when rolled. With its pastel cotton-candy flavor and stabilized whipped cream filling, it’s a beautiful dessert for birthdays, spring parties, or anytime you want something magical and dreamy.

Ingredients

Scale

Dry Mix

  • 70 g cake flour

  • 1/4 tsp sea salt

Wet Mix

  • 90 ml whole milk

  • 20 ml vegetable oil

  • 30 g granulated sugar

  • 1/2 tsp cotton candy extract

Meringue

  • 6 egg whites (room temperature)

  • 55 g granulated sugar

  • 1/4 tsp cream of tartar

  • Gel food coloring

Stabilized Cotton Candy Whipped Cream

  • 1 cup chilled heavy cream

  • 1 Tbsp + 1 tsp granulated sugar

  • 1 tsp cotton candy extract

  • 1 tsp unflavored gelatin

  • 4 tsp water

Instructions

1. Bake the Cake

  1. Line an 8×12 inch pan with parchment or a silicone baking mat.

  2. Preheat oven to 325°F (165°C).

  3. In one bowl, whisk together the wet ingredients.

  4. In another bowl, sift in cake flour and salt. Make a well and pour in the wet mixture. Stir just until combined (overmixing makes the cake tougher).

  5. In a clean bowl, whip egg whites and cream of tartar until frothy.

  6. Slowly add sugar while whipping to medium speed.

  7. Add gel color, then whip to stiff peaks.

  8. Fold meringue into the batter gently in 3 additions.

  9. Pour batter into the pan and spread evenly. Tap to release air bubbles.

  10. Bake 10–12 minutes or until the cake springs back when touched.

  11. Cool in the pan for 5 minutes, then flip onto a rack and remove the paper. Let cool completely.

2. Make Stabilized Cotton Candy Cream

  1. Chill mixing bowl, beaters, and cream in the fridge.

  2. Sprinkle gelatin over water and let bloom for 5 minutes.

  3. Melt the bloomed gelatin using a hot water bath. Let cool slightly (but don’t let it set).

  4. Begin whipping the cream and sugar on medium speed.

  5. When tracks start forming, slowly drizzle in the cooled gelatin while whipping.

  6. Add extract, increase to medium-high, and whip to stiff peaks.

3. Assemble the Cake Roll

  1. Spread the whipped cream over the cooled cake. Add a little more cream on the starting edge for a fuller roll.

  2. Use parchment paper to help roll the cake tightly from the short side.

  3. Wrap in plastic and refrigerate at least 1 hour to set.

  4. Trim the ends before serving for a clean look.

  5. Store in an airtight container in the fridge for 2–3 days.

Notes

  • Room-temperature egg whites whip better and create a more stable meringue.

  • Chill everything for the whipped cream — cold tools = stable filling.

  • Don’t overbake the cake. Overbaking makes it dry and harder to roll.

  • Add pastel colors in swirls or stripes for a more “cotton candy” appearance.

  • For a cleaner cut, chill the rolled cake for 2–3 hours before slicing.

Find it online: https://chocotune.com/the-ultimate-guide-to-the-japanese-cotton-candy-cake-roll-a-cloud-of-sweetness/