Japanese Cotton Candy Cake Roll Recipe

Imagine the magic of soft, cloud-like cake melting in your mouth, swirled around a pillowy filling that tastes just like your childhood favorite treat. That’s exactly what the Japanese Cotton Candy Cake Roll delivers: a whimsical dessert that combines the irresistible fluffiness of Japanese sponge cake with the playful sweetness of cotton candy. Whether you’re impressing guests or just spoiling yourself, every bite brings that delightful sense of nostalgia, all wrapped up in pastel swirls. This cake roll isn’t just a feast for the eyes—it’s a dreamy escape for the taste buds, too.

Ingredients You’ll Need

The magic of the Japanese Cotton Candy Cake Roll comes from a modest roster of ingredients that work in perfect harmony. Each one plays a specific role in building that signature airy texture, subtle flavor, and stunning presentation. Don’t skip or substitute anything—these are the building blocks for cake roll bliss!

• Heavy cream (1 cup, chilled): Essential for the luscious, rich whipped filling. Make sure it’s cold for optimal volume.
• Granulated sugar (1 tablespoon + 1 teaspoon, plus 55g and 30g): Sweetens both the cream and cake while ensuring tender crumb and glossy meringue.
• Cotton candy extract (1 teaspoon for cream, 1/2 teaspoon for cake): The flavor star. This gives the cake its nostalgic cotton candy essence.
• Unflavored gelatin powder (1 teaspoon): Stabilizes the whipped cream for that perfectly swirled roll.
• Water (4 teaspoons): Used to bloom the gelatin so it incorporates smoothly.
• Egg whites (6, room temperature): Whipped into a sturdy meringue for unbeatable lightness.
• Cream of tartar (1/4 teaspoon): Helps the meringue hold its peaks and keeps your cake airy.
• Gel color (as desired): Adds that signature whimsical pastel look. Divide or swirl to your liking!
• Whole fat milk (90ml): Keeps the cake moist and provides a soft crumb.
• Vegetable oil (20ml): Gives a tender texture to the sponge roll without heaviness.
• Cake flour (70g): Super fine and delicately soft, this is crucial for the Japanese-style sponge.
• Sea salt (1/4 teaspoon): Balances sweetness and enhances flavor.

How to Make Japanese Cotton Candy Cake Roll

Step 1: Prep Your Baking Pan

Line an 8×12-inch rectangular cake pan with a toaster-sized silicone baking mat or parchment paper. This step sets you up for a seamless cake release, which is essential for that picture-perfect roll.

Step 2: Get the Oven Ready

Preheat your oven to 325°F and make sure your rack is in the center. Consistent, moderate heat is the secret to a fluffy, evenly-baked Japanese Cotton Candy Cake Roll.

Step 3: Mix Wet Ingredients

In a small bowl, whisk together all the “wet” elements—milk, vegetable oil, 30g granulated sugar, and cotton candy extract. A good whisk here ensures a smooth base for the batter.

Step 4: Combine Dry Ingredients

Sift cake flour and sea salt into a large bowl. Stir to distribute everything evenly. Sifting breaks up any clumps and adds extra air for that signature delicate crumb.

Step 5: Bring Wet and Dry Together

Create a little well in your flour mixture. Pour in the wet ingredients, then gently mix until just combined. You want minimal stirring—overworking at this stage can toughen your cake roll.

Step 6: Make the Meringue

In a clean, grease-free (preferably metal or glass) bowl, whip egg whites on slow speed until frothy. Sprinkle in the cream of tartar. Once the whites look opaque and the bubbles have tightened, gradually add 55g sugar. Increase speed and beat until soft peaks form, then add a few drops of your favorite gel color.

Step 7: Whip to Stiff Peaks

Continue whipping until you have stiff, glossy peaks. This meringue forms the fluffy backbone of the Japanese Cotton Candy Cake Roll—don’t rush, and don’t over-whip!

Step 8: Fold the Meringue

Gently fold the meringue into the batter in three additions. Use a wide spatula and turn the bowl to maintain as much air as possible. A bit of marbling from the colored meringue is a good sign!

Step 9: Spread and Bake

Pour the batter into your lined pan, smoothing it to the edges with an angled spatula. Tap the pan lightly to release large air bubbles. Pop it in for 10-12 minutes; it’s done when springy to the touch and a skewer comes out clean.

Step 10: Cool the Cake

Let the cake cool 5 minutes in its pan, then gently flip onto a cooling rack and peel off the lining. Let it sit, with the soon-to-be-top facing up, while you make the filling.

Step 11: Make Cotton Candy Whipped Cream

Chill your mixing bowl, beaters, and heavy cream in the fridge. Meanwhile, sprinkle gelatin powder over 4 teaspoons water to bloom for 5 minutes, then melt by setting the cup in simmering water. Cool, but don’t let it set again.

Step 12: Whip and Stabilize the Cream

Begin beating cold cream and 1 tablespoon plus 1 teaspoon sugar on medium speed. When it thickens, slowly drizzle in the cooled, melted gelatin. Add cotton candy extract, then increase speed and whip until stiff peaks form. You want firm, not gritty, whipped cream.

Step 13: Assemble the Cake Roll

Spread the cotton candy whipped cream over your cooled cake, adding a little extra at the edge you’ll start rolling from. Carefully roll the cake from the short end, using the parchment to help. Wrap tightly in plastic and refrigerate to set before slicing.

Step 14: Finish and Chill

For that crisp bakery look, trim the ends with a sharp knife before serving. Your Japanese Cotton Candy Cake Roll is now ready to steal the show!

How to Serve Japanese Cotton Candy Cake Roll

Garnishes

Level up your cake roll with edible flowers, a dusting of powdered sugar, or a sprinkle of pastel confetti sprinkles. For an extra magical touch, decorate with tufts of real cotton candy right before serving—just keep them away from moisture!

Side Dishes

A cup of matcha or a delicate fruit tea pairs wonderfully with this cake’s airy sweetness. Light, fresh berries or a scoop of vanilla bean ice cream make perfect accompaniments without stealing the spotlight.

Creative Ways to Present

Serve slices atop cloud-like swathes of whipped cream, or cut the roll into mini rounds for a party platter. If you want to wow guests, drizzle a pastel glaze or layer different colored batters for a mesmerizing rainbow swirl inside your Japanese Cotton Candy Cake Roll.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake roll in plastic and seal it in an airtight container. Stored in the fridge, your Japanese Cotton Candy Cake Roll will stay soft and delicious for 2 to 3 days—just keep it away from strong-smelling foods.

Freezing

You can absolutely freeze your cake roll (without cotton candy garnish). Wrap tightly in a double layer of plastic wrap and freeze for up to a month. Thaw overnight in the fridge for best texture.

Reheating

This dreamy cake is meant to be enjoyed cold or at room temperature. Heating isn’t recommended, but if you want it a tad softer, let it sit at room temp for about 20 minutes before serving.

FAQs

Can I use regular all-purpose flour instead of cake flour?

Cake flour is key for that signature tender, airy sponge. If you only have all-purpose flour, lighten it up by removing 1 tablespoon per cup and replacing it with cornstarch, then sift well.

What happens if I overmix the batter?

Overmixing develops too much gluten, leading to a tough, dense roll. Always mix only until just combined for that signature Japanese Cotton Candy Cake Roll fluffiness.

Can I make this without gelatin?

Gelatin keeps the whipped cream stable so your filling doesn’t ooze out. If you must skip it, chill the cake well and serve soon after layering the cream for best results.

Where do I find cotton candy extract?

Cotton candy extract is often available online, at specialty baking stores, or occasionally in the baking section of larger supermarkets. A few drops go a long way!

How do I get vibrant pastel colors in the roll?

Use high-quality gel food coloring, as it won’t water down your meringue. For rainbow effects, gently swirl dollops of colored batter before baking; don’t overmix for that streaky, dreamy look that defines the Japanese Cotton Candy Cake Roll.

Final Thoughts

Trust me—once you slice into your first Japanese Cotton Candy Cake Roll and see those ethereal swirls, you’ll be hooked. It’s playful, nostalgic, and absolutely melts in your mouth. Give this recipe a try, and let it bring a little extra joy and color to your table!

Print