Description
This is a Japanese cotton candy Swiss cake roll, a light and fluffy dessert that combines the sweetness of cotton candy with a soft cake.
Ingredients
Scale
- 4 large eggs
- 100g granulated sugar
- 100g all-purpose flour
- 40g unsalted butter, melted
- 1 teaspoon vanilla extract
- 100g cotton candy, crushed
- 200ml heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 180°C (350°F).
- In a bowl, beat eggs and granulated sugar until pale and fluffy.
- Sift in flour and gently fold it into the egg mixture.
- Add melted butter and vanilla extract, mixing until smooth.
- Spread the batter onto a lined baking tray.
- Bake for 10-12 minutes until golden.
- Allow the cake to cool completely.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Spread whipped cream and cotton candy evenly over the cake.
- Roll the cake tightly and refrigerate for at least 30 minutes before slicing.
Notes
- Ensure the cake is completely cool before rolling.
- Use fresh cotton candy for the best flavor.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 15g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Japanese cotton candy Swiss cake roll