Description
A light and airy Japanese-style Swiss roll filled with fluffy whipped cream and topped with whimsical cotton candy, blending delicate flavor with eye-catching presentation.
Ingredients
Units
Scale
- 4 eggs
- 100 g all-purpose flour
- 20 g cornstarch
- 100 g granulated sugar
- 1 tsp vanilla extract
- 20 ml milk
- 20 ml neutral oil (like canola or sunflower)
- 200 ml heavy cream (35% fat)
- 2 tbsp powdered sugar
- 50 g Japanese cotton candy (or regular)
- Optional: pastel food coloring
Instructions
- Preheat oven to 170°C and line a 30×23 cm baking sheet with parchment paper.
- Separate egg yolks and whites.
- Beat egg whites until soft peaks form, gradually adding sugar until stiff peaks.
- Whisk yolks with milk, oil, and vanilla, then gently fold into meringue.
- Sift in flour and cornstarch, fold carefully. Add food coloring if using.
- Spread batter evenly in the pan and bake for 12–15 minutes until springy.
- Invert onto a clean towel, peel off paper, and roll gently while warm. Let cool.
- Whip cream with powdered sugar until stiff peaks form.
- Unroll cake, spread cream, sprinkle cotton candy inside, and roll tightly.
- Wrap in plastic and chill for at least 1 hour.
- Slice and decorate with extra cotton candy before serving.
Notes
- Rolling while warm prevents cracks.
- Can substitute cotton candy with edible flower petals or fruit puree for variety.
- Best enjoyed within 24 hours to preserve texture.
Nutrition
- Serving Size: 1 slice (80 g)
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 50 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 110 mg