Japanese Cotton Candy Swiss Cake Roll – Light, Fluffy

This Japanese Cotton Candy Swiss Cake Roll is light as air, delicately sweet, and incredibly soft. With a pillowy chiffon-style sponge and a creamy whipped filling, this elegant dessert is perfect for afternoon tea, birthdays, or special occasions.

Unlike traditional Swiss rolls, this Japanese-style cake is ultra-fluffy with a fine, delicate crumb that melts in your mouth. Whether you’re a beginner or an experienced baker, this recipe is easy to follow and guarantees perfect results every time!

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Ingredients for Japanese Cotton Candy Swiss Cake Roll

For the Sponge Cake:

• 4 large eggs, separated
• ⅔ cup (80g) cake flour, sifted
• ½ teaspoon baking powder
• ¼ teaspoon salt
• 3 tablespoons (45ml) milk
• 3 tablespoons (45ml) vegetable oil
• ½ teaspoon vanilla extract
• ⅓ cup (70g) granulated sugar (for egg whites)
• 2 tablespoons (25g) granulated sugar (for egg yolks)

For the Whipped Cream Filling:

• 1 cup (240ml) heavy whipping cream
• 2 tablespoons powdered sugar
• ½ teaspoon vanilla extract

Optional Toppings:

• Fresh berries (strawberries, raspberries, or blueberries)
• Powdered sugar (for dusting)
• Edible flowers for decoration

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Kitchen Equipment Needed

• 10×15-inch jelly roll pan
• Parchment paper
• Hand or stand mixer
• Mixing bowls
• Whisk & spatula
• Offset spatula (for spreading batter)

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Step-by-Step Instructions

1. Preheat & Prep

1. Preheat oven to 325°F (163°C).
2. Line a 10×15-inch jelly roll pan with parchment paper, ensuring it slightly overhangs for easy removal.

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2. Make the Sponge Cake Batter

1. In a bowl, whisk together cake flour, baking powder, and salt.
2. In a separate bowl, whisk egg yolks and 2 tablespoons sugar until pale and slightly thickened.
3. Stir in milk, oil, and vanilla extract, then sift in the dry ingredients. Mix until smooth.

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3. Whip the Egg Whites

1. In a clean mixing bowl, beat egg whites on medium speed until foamy.
2. Gradually add ⅓ cup sugar, increasing to high speed.
3. Beat until soft peaks form (glossy peaks that slightly curl at the tip).

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4. Fold the Batter

1. Gently fold ⅓ of the egg whites into the yolk mixture to lighten it.
2. Carefully fold in the remaining egg whites until no streaks remain.

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5. Bake Until Light & Fluffy

1. Pour batter into the prepared pan, spreading evenly with an offset spatula.
2. Tap the pan gently on the counter to remove air bubbles.
3. Bake for 12-15 minutes, or until the top is lightly golden and springs back when touched.

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6. Roll & Cool the Cake

1. Lay out a clean sheet of parchment paper and dust lightly with powdered sugar.
2. Flip the warm cake onto the parchment and peel off the baking paper.
3. Gently roll the cake while warm, using the parchment as a guide.
4. Let it cool completely in its rolled shape to prevent cracking.

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7. Make the Whipped Cream Filling

1. In a bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

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8. Assemble the Swiss Roll

1. Carefully unroll the cooled cake and spread an even layer of whipped cream over the surface.
2. Gently re-roll the cake, using parchment paper for support.
3. Wrap in plastic wrap and chill for 30 minutes to set.

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9. Slice & Serve

1. Trim the edges for a clean presentation.
2. Dust with powdered sugar and top with fresh berries or edible flowers.
3. Slice and enjoy this fluffy, cloud-like dessert!

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Expert Tips for the Best Japanese Swiss Cake Roll

Use cake flour – It creates a softer, more delicate crumb.
Don’t overbake – A dry cake will crack when rolled.
Roll while warm – This prevents cracks and helps the cake hold its shape.

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Common Mistakes to Avoid

Overmixing the batter – This can deflate the egg whites and make the cake dense.
Skipping the cooling step before adding cream – A warm cake will melt the filling.
Using too much filling – Keep it light to avoid overflowing.

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Serving and Presentation Ideas

• Serve with a drizzle of honey or fruit syrup for extra sweetness.
• Pair with matcha tea or iced coffee for a Japanese-inspired treat.
• Garnish with gold leaf or chocolate shavings for an elegant touch.

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How to Store & Reheat Leftovers

Storage:

• Store in an airtight container in the refrigerator for up to 3 days.

Freezing:

• Wrap slices in plastic wrap and freeze for up to 1 month.
• Thaw in the fridge before serving.

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Variations and Substitutions

• Make it chocolate – Add 2 tablespoons cocoa powder to the flour mixture.
• Use different fillings – Try strawberry jam, Nutella, or custard instead of whipped cream.
• Add a matcha twist – Mix 1 teaspoon matcha powder into the dry ingredients.

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What to Serve with Japanese Cotton Candy Swiss Cake Roll

• A scoop of vanilla bean ice cream for extra creaminess.
• Fresh fruit like mango, kiwi, or strawberries for a refreshing contrast.
• A hot cup of jasmine or earl grey tea for a balanced pairing.

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Frequently Asked Questions (FAQ)

Why did my cake crack when rolling?

It may have cooled too much before rolling. Always roll it while warm and let it set in that shape.

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

Yes, but the texture will be denser. To mimic cake flour, replace 1 tablespoon of all-purpose flour with cornstarch per cup.

Can I make this cake without dairy?

Yes! Use coconut cream instead of heavy cream and plant-based milk instead of dairy milk.

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Conclusion

This Japanese Cotton Candy Swiss Cake Roll is light, airy, and beautifully delicate, making it the perfect dessert for any occasion! With its fluffy sponge and creamy whipped filling, it’s a show-stopping treat that’s surprisingly easy to make.

Try this recipe today and let us know how it turned out! Don’t forget to subscribe for more elegant dessert recipes!

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Calories Per Serving

Approximate Calories: 220 kcal per slice (based on 8 servings).

Preparation Time: 20 minutes

Cook Time: 15 minutes

Chill Time: 30 minutes

Total Time: 1 hour 5 minutes

Serves: 8

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