Opis
A delightful Japanese cotton candy Swiss cake roll that combines fluffy sponge cake with sweet cotton candy flavor.
Składniki
Skala
- 4 large eggs
- 100g granulated sugar
- 90g all-purpose flour
- 30g unsalted butter, melted
- 1 tsp vanilla extract
- 1 cup heavy cream
- 50g cotton candy, crushed
Instrukcje
- Preheat the oven to 180°C (350°F).
- Grease and line a 10×15 inch baking pan with parchment paper.
- In a bowl, beat the eggs and sugar until light and fluffy.
- Gently fold in the flour and melted butter.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 12-15 minutes or until golden brown.
- Let the cake cool completely.
- Whip the heavy cream until stiff peaks form, then fold in the crushed cotton candy.
- Spread the cotton candy cream over the cooled cake.
- Roll the cake tightly from one end and wrap in plastic wrap.
- Refrigerate for at least 1 hour before slicing.
Uwagi
- Store leftovers in the refrigerator.
- Use fresh cotton candy for best flavor.
- Adjust sweetness by adding more or less sugar to the cream.
- Czas Przygotowania: 20 minutes
- Czas gotowania: 15 minutes
- Kategoria: Dessert
- Sposób: Baking
- Kuchnia: Japanese
Zasilanie
- Wielkość porcji: 1 slice
- Kalorie: 250
- Cukier: 20g
- Sód: 80mg
- Kwasy: 15g
- Nasycony tłuszcz: 9g
- Tłuszcze Nienasycone: 4g
- Tłuszcze trans: 0g
- Węglowodany: 25g
- Włókno: 0g
- Białko: 3g
- Cholesterol: 100mg
Słowa kluczowe: Japanese cotton candy Swiss cake roll