Creating the Silk Cloud Sponge - Begin by lining an 8 × 12-inch tin with parchment or a silicone mat, smoothing it neatly into place. Preheat the oven to 160°C, allowing a gentle, even heat to build.
In a small bowl, whisk together the milk, oil, sugar, and cotton candy extract until smooth and lightly glossy. In a separate bowl, sift the flour and salt, then make a well in the centre and slowly fold in the liquid mixture—just until combined, keeping the texture light.
Whip the egg whites with cream of tartar until softly foamy, then gradually add the remaining sugar, whisking to glossy, firm peaks. If using colour, fold it through now in soft, delicate ribbons.
Fold the meringue into the batter in three stages, working gently to preserve its airy structure. Pour the mixture into the prepared tin, smooth the surface, and tap lightly to release any air bubbles. Bake for 10–12 minutes, until the sponge springs back with a light touch.
Allow the cake to rest briefly, then turn it out onto a rack and leave to cool completely, maintaining its soft, flexible texture.
Whipped Filling & Assembly - Bloom the gelatin in warm water, then gently melt until smooth and fluid. In a chilled bowl, whip the cream until it begins to hold soft shape, then slowly incorporate the gelatin and cotton candy extract, whisking to a softly structured finish.
Spread the cream evenly across the cooled sponge. Starting from the shorter edge, roll the cake carefully into a neat spiral, using the parchment to guide you. Wrap snugly and chill for at least an hour, allowing everything to set into place.
To finish, trim the ends for a clean edge, then slice to reveal that delicate, cloud-like swirl within.
A few details make all the difference
01
Mix only until combined
Line the tin smoothly and preheat fully to 160°C. Fold the wet mixture into the sifted flour only until the dry streaks disappear—overmixing will make the sponge dense.
02
Protect the meringue’s air
Whisk to glossy, firm peaks, then fold the meringue into the batter in three additions. Use slow scoop-and-turn motions; ripple in any colour without stirring it flat.
03
Cool, fill and roll carefully
Let the sponge cool completely. Add the gelatin while it is fluid but barely warm, spread the cream evenly, then use the parchment to roll from the short edge. Chill the wrapped roll for at least one hour before slicing.
Why this recipe works
It’s the kind of showstopper that belongs at the centre of a table—effortlessly charming at birthdays, a talking point at afternoon tea, or simply a little indulgence for when the mood calls for something joyful. Each bite melts away in seconds, leaving behind nothing but sweetness and a hint of wonder.
Cook’s notes
Chill Everything First
Start cold—your cream and mixing bowl should be well chilled. This ensures the filling whips into soft, structured peaks that hold their shape beautifully.
Let the Sponge Rest
Once baked, allow the cake to cool completely before adding the filling. Any lingering warmth will soften the cream too quickly and disrupt that clean, elegant spiral.
Handle the Meringue with Care
When folding, think gentle and deliberate. You’re preserving air, not chasing perfection—too heavy a hand will lose that signature lightness.
Work with Warmth, Not Heat
For a seamless roll, the sponge should be just slightly warm—pliable enough to shape without cracking, yet stable enough to hold.
Creating the Silk Cloud Sponge - Begin by lining an 8 × 12-inch tin with parchment or a silicone mat, smoothing it neatly into place. Preheat the oven to 160°C, allowing a gentle, even heat to build.
In a small bowl, whisk together the milk, oil, sugar, and cotton candy extract until smooth and lightly glossy. In a separate bowl, sift the flour and salt, then make a well in the centre and slowly fold in the liquid mixture—just until combined, keeping the texture light.
Whip the egg whites with cream of tartar until softly foamy, then gradually add the remaining sugar, whisking to glossy, firm peaks. If using colour, fold it through now in soft, delicate ribbons.
Fold the meringue into the batter in three stages, working gently to preserve its airy structure. Pour the mixture into the prepared tin, smooth the surface, and tap lightly to release any air bubbles. Bake for 10–12 minutes, until the sponge springs back with a light touch.
Allow the cake to rest briefly, then turn it out onto a rack and leave to cool completely, maintaining its soft, flexible texture.
Whipped Filling & Assembly - Bloom the gelatin in warm water, then gently melt until smooth and fluid. In a chilled bowl, whip the cream until it begins to hold soft shape, then slowly incorporate the gelatin and cotton candy extract, whisking to a softly structured finish.
Spread the cream evenly across the cooled sponge. Starting from the shorter edge, roll the cake carefully into a neat spiral, using the parchment to guide you. Wrap snugly and chill for at least an hour, allowing everything to set into place.
To finish, trim the ends for a clean edge, then slice to reveal that delicate, cloud-like swirl within.
Cook’s notes
Chill Everything First: Start cold—your cream and mixing bowl should be well chilled. This ensures the filling whips into soft, structured peaks that hold their shape beautifully.
Let the Sponge Rest: Once baked, allow the cake to cool completely before adding the filling. Any lingering warmth will soften the cream too quickly and disrupt that clean, elegant spiral.
Handle the Meringue with Care: When folding, think gentle and deliberate. You’re preserving air, not chasing perfection—too heavy a hand will lose that signature lightness.
Work with Warmth, Not Heat: For a seamless roll, the sponge should be just slightly warm—pliable enough to shape without cracking, yet stable enough to hold.
Cooking mode
Table Number Seven Japanese Silk Cloud Roll
Creating the Silk Cloud Sponge - Begin by lining an 8 × 12-inch tin with parchment or a silicone mat, smoothing it neatly into place. Preheat the oven to 160°C, allowing a gentle, even heat to build.
In a small bowl, whisk together the milk, oil, sugar, and cotton candy extract until smooth and lightly glossy. In a separate bowl, sift the flour and salt, then make a well in the centre and slowly fold in the liquid mixture—just until combined, keeping the texture light.
Whip the egg whites with cream of tartar until softly foamy, then gradually add the remaining sugar, whisking to glossy, firm peaks. If using colour, fold it through now in soft, delicate ribbons.
Fold the meringue into the batter in three stages, working gently to preserve its airy structure. Pour the mixture into the prepared tin, smooth the surface, and tap lightly to release any air bubbles. Bake for 10–12 minutes, until the sponge springs back with a light touch.
Allow the cake to rest briefly, then turn it out onto a rack and leave to cool completely, maintaining its soft, flexible texture.
Whipped Filling & Assembly - Bloom the gelatin in warm water, then gently melt until smooth and fluid. In a chilled bowl, whip the cream until it begins to hold soft shape, then slowly incorporate the gelatin and cotton candy extract, whisking to a softly structured finish.
Spread the cream evenly across the cooled sponge. Starting from the shorter edge, roll the cake carefully into a neat spiral, using the parchment to guide you. Wrap snugly and chill for at least an hour, allowing everything to set into place.
To finish, trim the ends for a clean edge, then slice to reveal that delicate, cloud-like swirl within.
A letter from table number seven
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