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.
Ingredients
Scale
For the Cotton Candy Cake Roll:
- 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
For the Cotton Candy Whipped Cream:
- 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
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
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 55mg
Keywords: Japanese, Cotton Candy, Cake Roll, Dessert, Whipped Cream
