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Cotton Candy Swiss Cake Roll

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This whimsical Cotton Candy Swiss Cake Roll features a light, fluffy sponge cake rolled with sweet cotton candy-flavored cream for a dreamy dessert experience.

Ingredients

Scale
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp cotton candy flavored syrup or extract
  • Pink food coloring (optional)
  • Powdered sugar for dusting

Instructions

  1. Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
  2. In a large bowl, beat eggs and granulated sugar until thick and pale, about 5 minutes.
  3. In a separate bowl, sift together flour, cornstarch, baking powder, and salt.
  4. Gently fold dry ingredients into egg mixture until just combined.
  5. Add vanilla extract and a few drops of pink food coloring if desired; mix gently to combine.
  6. Pour batter evenly into prepared pan and spread smooth.
  7. Bake for 12-15 minutes or until the cake springs back when lightly touched.
  8. While warm, invert cake onto a clean kitchen towel dusted with powdered sugar; carefully peel off parchment paper.
  9. Roll cake up tightly with the towel from short end; let cool completely.
  10. In a chilled bowl, whip heavy cream, powdered sugar, and cotton candy syrup until stiff peaks form.
  11. Unroll cooled cake and spread the cotton candy cream evenly over the surface.
  12. Roll the cake back up without the towel, wrap in plastic wrap, and refrigerate for at least 1 hour.
  13. Before serving, dust the roll with powdered sugar and slice into servings.

Notes

For extra fun, garnish slices with small cotton candy tufts or a drizzle of colored glaze to enhance the whimsical look.

Find it online: https://cubaqueen.com/cotton-candy-swiss-cake-roll/