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Cotton Candy Swiss Cake Roll

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This fluffy Cotton Candy Swiss Cake Roll combines a light, airy sponge cake with a sweet, creamy cotton candy-flavored filling, creating a whimsical and delightful dessert perfect for any celebration.

Ingredients

Scale
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup cotton candy-flavored frosting or buttercream
  • Powdered sugar, for dusting

Instructions

  1. Preheat the 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 mixing bowl, beat the eggs and granulated sugar together until thick, pale, and ribbon-like, about 5-7 minutes.
  3. In a separate bowl, sift together the flour, cornstarch, baking powder, and salt.
  4. Gently fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
  5. Stir in the vanilla extract until combined.
  6. Pour the batter evenly into the prepared pan and spread it smoothly.
  7. Bake for 12-15 minutes or until the cake springs back when lightly touched.
  8. While still warm, invert the cake onto a clean kitchen towel dusted with powdered sugar. Carefully peel off the parchment paper.
  9. Roll the cake up with the towel starting from a short edge. Let it cool completely in the rolled shape.
  10. Unroll the cake gently and spread the cotton candy-flavored frosting evenly over the surface.
  11. Roll the cake back up without the towel, wrapping it tightly.
  12. Chill in the refrigerator for at least 1 hour before slicing.
  13. Dust with additional powdered sugar before serving if desired.

Notes

For extra fun, add a few sprinkles or edible glitter to the frosting for a festive touch before rolling the cake.

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