Name: Japanese Cotton Candy Cake Roll Recipe
Prep time: 30 min
Cook time: 12 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 90 ml whole fat milk; 20 ml vegetable oil; 30 grams granulated sugar; 1/2 teaspoon cotton candy extract; 70 grams cake flour; 1/4 teaspoon sea salt; 1 cup heavy cream (36% M.F.); 1 tablespoon + 1 teaspoon granulated sugar; 1 teaspoon cotton candy extract; 1 teaspoon unflavored gelatin powder; 4 teaspoon water; 6 egg whites; 55 grams granulated sugar; 1/4 teaspoon cream of tartar; Gel color in desired colors

Jump to Recipe

The Japanese Cotton Candy Cake Roll is a show-stopping dessert that’s as whimsical as it is delicious—think airy, pastel-hued sponge cake wrapped around a dreamy cotton candy-flavored whipped cream. This magical treat manages to capture the nostalgia of a childhood carnival in every bite, with an ethereal texture that quite literally melts on your tongue. If you’ve ever wanted dessert to double as a conversation starter, this is the creation to try: it’s lively, it’s delicious, and it brings out everyone’s inner kid. Whether you’re preparing it for a birthday, a Sunday gathering, or just to dazzle someone special, this Japanese Cotton Candy Cake Roll is guaranteed to make the table light up with smiles.

Ingredients You’ll Need

Japanese Cotton Candy Cake Roll Recipe - Recipe Image

Ingredients You’ll Need

You’ll be surprised at how simple but essential the ingredients for this cake are—each one ensures the Japanese Cotton Candy Cake Roll turns out marvelously soft, beautifully colored, and delicately sweet. Let’s break them down, with each playing a unique role in flavor, lift, or dreamy creaminess.

Heavy cream (1 cup, chilled): Gives the filling a luscious, cloud-like smoothness—chilling it helps whip up perfect peaks.
Granulated sugar (1 tablespoon + 1 teaspoon, and more as needed): Sweetens both the cake and the cream while also enhancing that nostalgic cotton candy taste.
Cotton candy extract (1 teaspoon for cream, 1/2 teaspoon for cake): The star flavor that transforms the roll into a whimsical carnival treat—don’t be shy!
Unflavored gelatin powder (1 teaspoon): Stabilizes the whipped cream so your filling stays fluffy and sliceable even after chilling.
Water (4 teaspoons): Just enough to bloom and dissolve the gelatin for a smooth, lump-free filling.
Egg whites (6, room temperature): Whipped into glossy meringue, they’re the secret behind the cake’s signature light, airy sponge.
Granulated sugar (55 grams for meringue, 30 grams for batter): A divided dose: part for a stable, shiny meringue, part for balancing the cake’s sweetness.
Cream of tartar (1/4 teaspoon): A touch of acid that ensures egg whites whip up tall and proud—don’t skip it!
Gel color (as needed): Create enchanting swirls or pastel clouds inside your roll—let your inner artist play.
Whole milk (90 ml): Adds richness and moisture, ensuring the sponge stays tender and pillowy.
Vegetable oil (20 ml): Keeps the cake impossibly soft—even after refrigerating, every bite stays melt-in-your-mouth.
Cake flour (70 grams): Low protein means ultra-fine, delicate crumb—the hallmark of a true Japanese cake roll.
Sea salt (1/4 teaspoon): Just a pinch balances all the sweet and highlights flavor complexity throughout.

How to Make Japanese Cotton Candy Cake Roll

Step 1: Prep Your Pan and Preheat the Oven

Line an 8 x 12-inch rectangular cake pan with a silicone baking mat or parchment paper, making sure every corner is tucked and lined. Preheat your oven to 325°F to ensure even, gentle baking—the lower temperature prevents cracks and yields an ultra-soft sponge.

Step 2: Mix Wet and Dry Ingredients

In a small bowl, whisk together the milk, vegetable oil, the first portion of granulated sugar, and 1/2 teaspoon of cotton candy extract. In a separate large bowl, sift in the cake flour and sea salt. Stir the dry mix, create a well in the center, and pour in your ‘wet’ ingredients. Gently mix until just combined—overmixing here can make the cake chewy instead of cloud-soft!

Step 3: Whip the Meringue

In a squeaky-clean, non-plastic bowl, whip the egg whites on low until frothy. Add the cream of tartar, then gradually increase speed. When the mixture becomes opaque with tight bubbles, slowly sprinkle in the second portion of sugar, little by little. Turn the speed up; once soft peaks form, add a touch of gel color for that gorgeous pastel swirl, and continue whipping until glossy stiff peaks are achieved. This meringue gives the Japanese Cotton Candy Cake Roll its signature light, airy lift.

Step 4: Fold and Bake

Gently fold the meringue into the flour mixture in three additions—be patient and use a gentle hand to preserve all that valuable air. Pour the finished batter into your lined cake pan, spread evenly with an angled spatula, and tap the pan to release any hidden air pockets. Bake for 10–12 minutes, or until a skewer comes out clean and the center springs back when touched. Let it cool in the pan for five minutes, then invert onto a cooling rack, peeling away the parchment. Leave the cake to cool completely, top-side up.

Step 5: Make the Cotton Candy Whipped Cream

Chill your beaters, bowl, and cream in the fridge—they must be ice-cold for perfect whipping. Bloom the gelatin in water for five minutes, then dissolve by placing the cup in simmering water until it becomes liquid and clear (cool it before using!). Whip the cold cream and sugar on medium speed until tracks just start to form, then slowly stream in the cooled gelatin while whipping. Add the cotton candy extract, increase speed, and stop at stiff peaks—don’t overwhip, or the cream may turn grainy. You now have luxurious, stable cotton candy whipped cream!

Step 6: Fill, Roll, and Chill the Cake

Spread your decadent cream evenly across the cooled cake, adding a little extra on the edge you’ll start rolling. Using the parchment paper, roll the cake up tightly from the short end. Once rolled, wrap the log in plastic wrap, place it in the fridge, and let it set before slicing—this keeps everything tidy and picture-perfect.

Step 7: Slice and Serve

For the most eye-catching presentation, cut a thin slice off each end to reveal those swirling pastel colors and creamy center. Place your Japanese Cotton Candy Cake Roll slices onto a platter and watch those pastel vibes steal the show!

How to Serve Japanese Cotton Candy Cake Roll

Garnishes

Dress up each slice of Japanese Cotton Candy Cake Roll with a whimsical flourish! Try topping with wisps of real cotton candy, a few edible flowers, or a sprinkling of pastel nonpareils for a festive finish. Even a light dusting of powdered sugar or shimmer can elevate your roll to art-piece status.

Side Dishes

Pair your Japanese Cotton Candy Cake Roll with refreshing sides that make the flavors shine. Think of serving with a bowl of fresh mixed berries, a scoop of strawberry or vanilla bean ice cream, or even a light fruit sorbet. The contrast in textures and a pop of tangy fruit balances the cake’s sweetness perfectly.

Creative Ways to Present

Unleash your inner artist by arranging slices on a long platter and dotting the plate with berry coulis or fruit puree. For special celebrations, stagger the roll slices upright and intersperse with spun sugar or petite meringues. Or, gently wrap individual slices in parchment tied with pastel ribbon for a delightful party favor—it makes sharing your Japanese Cotton Candy Cake Roll an unforgettable experience!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Japanese Cotton Candy Cake Roll fresh and moist by sealing it in an airtight container in the fridge. The stabilized whipped cream ensures it won’t weep or collapse, so your slices stay lovely for 2 to 3 days—perfect for making the magic last!

Freezing

Yes, you can freeze this delightful cake roll! Wrap individual slices or the whole roll tightly in plastic wrap, then a layer of foil, and freeze for up to one month. Thaw overnight in the refrigerator for best texture—just remember, the cotton candy cream is at its cloud-like best when fresh, but still dreamy after freezing.

Reheating

Japanese Cotton Candy Cake Roll is meant to be enjoyed chilled, so no reheating necessary. In fact, it’s best served cold from the fridge, where the cream filling stays set and refreshing. If you like, let it sit at room temperature for a few minutes to soften slightly before serving.

FAQs

Can I make the Japanese Cotton Candy Cake Roll in advance?

Absolutely! This cake roll holds up beautifully when assembled ahead—prepare the day before your event, chill it overnight, and simply slice before serving for the freshest taste and texture.

What if I can’t find cotton candy extract?

No worries! Cotton candy extract is available online or at some specialty baking shops, but in a pinch, you can swap it for a gentle vanilla or strawberry extract. While the classic flavor will shift, you’ll still have a delightfully whimsical, pastel cake roll.

How do I prevent the cake from cracking while rolling?

The keys are a soft, slightly warm sponge, even cream spreading, and rolling with the help of parchment paper. Be patient and gentle, and don’t rush the rolling process—if the cake is pliable and the cream is spreadable, cracks are easily avoided.

Can I use different colors or flavors in my Japanese Cotton Candy Cake Roll?

Definitely! Experiment with gel colors to match any occasion—think rainbow for birthdays, soft pinks and blues for baby showers, or ombre effects for extra flair. You can also try flavor extracts like strawberry, blueberry, or even a dash of lemon for unique twists.

Is this recipe gluten-free or can it be adapted?

Traditional Japanese Cotton Candy Cake Roll uses cake flour for a super fine crumb, but you can try substituting with a gluten-free cake flour blend. Results may vary, so be sure to test for texture and adjust baking time as needed for your preferred outcome.

Final Thoughts

It doesn’t get more magical than a homemade Japanese Cotton Candy Cake Roll—light, fluffy, and filled with a nostalgic sweetness that brings smiles to every table. Give it a try, play with colors, and let this whimsical cake roll become your new signature treat. Life’s too short for boring desserts!

Japanese Cotton Candy Cake Roll Recipe

★★★★★

4.7 from 19 reviews

Author: Mariam
Total Time: 1 hour
Yield: 1 cake roll 1x
Diet: Vegetarian

Print Recipe

Description

This Japanese Cotton Candy Cake Roll is a delightful and airy dessert that combines the lightness of cotton candy with a soft cake roll. Perfect for special occasions or a sweet treat anytime.

Instructions

Prepare the Cake Roll: Preheat oven and line cake pan. Combine wet ingredients and set aside. Sift dry ingredients and create a well, add wet ingredients. Combine gently and set aside.
Whip Egg Whites: Whip egg whites with sugar and cream of tartar until stiff peaks form. Fold into flour mixture.
Bake: Pour batter into pan, spread evenly, and bake until done.
Make Cotton Candy Whipped Cream: Bloom gelatin, whip cream and sugar, add gelatin and extract.
Assemble: Spread cream on cake, roll it up, and refrigerate before serving.

Notes

Ensure egg whites are at room temperature for best results.
Do not overmix the cake batter to avoid a tough texture.
Chill all tools and ingredients for the whipped cream to ensure proper consistency.
Roll the cake gently to prevent cracking.
Trim the edges before serving for a neat appearance.

Prep Time: 30 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese