Japanese Cotton Candy Swiss Cake Roll Pressure Cooker Recipe
A fluffy and tender sponge cake delicately filled with whipped cream, cotton candy flavor, and a hint of nostalgia, made easy in your pressure cooker.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 4 Eggs large, separated
- ¼ teaspoon Cream of tartar keeps egg whites stable
- ½ cup Granulated sugar split between egg mixes
- ¼ cup Whole milk
- ¼ cup Vegetable oil
- ½ teaspoon Vanilla extract
- ⅔ cup Cake flour
- ¼ teaspoon Salt
- ½ cup Heavy cream for whipped cream filling
- 2 tablespoons Powdered sugar
- ¼ teaspoon Cotton candy flavoring
- Pink food coloring optional, for color
Instructions
Instructions
- Preheat oven to 325°F (163°C), or prepare pressure cooker with steam setting. Line a 9x13-inch jelly roll pan with parchment paper.
- Beat egg whites with cream of tartar until foamy. Gradually add half the sugar and beat to stiff peaks.
- In another bowl, whisk egg yolks with remaining sugar until thick. Add milk, oil, and vanilla; mix well.
- Sift in cake flour and salt. Gently fold in until incorporated without overmixing.
- Fold meringue into yolk batter in 3 additions, keeping batter fluffy.
- Pour batter into prepared pan, smooth top, and tap to release bubbles.
- Bake 25–30 mins until center springs back. Cool slightly.
- Invert onto parchment, peel off old paper, cover with damp towel while cooling.
- While cake cools, whip heavy cream with powdered sugar and cotton candy flavoring. Add pink coloring if using.
- Spread whipped cream over cake. Roll gently from short end into a log.
- Wrap in plastic and chill before slicing. Serve with joy.
Notes
Wrap leftovers well and refrigerate. For longer storage, freeze individual slices wrapped tightly. Thaw overnight when ready to serve again.