Description
A light and fluffy Japanese cotton candy Swiss cake roll filled with sweet cream.
Ingredients
Scale
- 4 large eggs
- 100g granulated sugar
- 100g cake flour
- 30g unsalted butter, melted
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 200ml heavy cream
- 50g powdered sugar
- 1/2 cup cotton candy
Instructions
- Preheat your oven to 180°C (350°F).
- In a bowl, beat eggs and granulated sugar until fluffy.
- Add cake flour, melted butter, salt, and vanilla. Mix gently.
- Pour the batter into a lined baking tray and spread evenly.
- Bake for 10-12 minutes until golden.
- Let the cake cool on a wire rack.
- Whip heavy cream and powdered sugar until soft peaks form.
- Fold in cotton candy into the whipped cream.
- Spread the cream mixture on the cooled cake.
- Roll the cake tightly and refrigerate for 1 hour.
- Slice and serve.
Notes
- Store any leftovers in the fridge.
- Use different flavors of cotton candy for variety.
- Ensure the cake is completely cool before rolling.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: japanese cotton candy swiss cake roll, dessert, cake roll