Table Number Seven Japanese Silk Cloud Roll

Elle Cresswell

A playful, cloud-light Japanese Swiss roll, spun with nostalgic sweetness and finished with an irresistibly airy, melt-away crumb.

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Prep Time 20

Cook Time 12

Chill Time 1

Servings: 8 slices

Course: Dessert

Cuisine: Japanese

Calories: 250

For the Silk Cloud Sponge

For the Silk Cloud Sponge
1 cup cake flour – For that signature soft featherlight crumb *(or create your own with cornflour and plain flour if needed)*
A pinch of sea salt – Just enough to quietly enhance and balance the sweetness
1 cup whole milk – Adds gentle richness and a smooth tender texture *(alternatives work if needed)*
60 ml vegetable oil – Keeps the sponge supple and perfectly rollable * canola or grapeseed are lovely substitutes*
30 g granulated sugar – A light touch of sweetness to keep things balanced
1 tsp cotton candy extract – The playful nostalgic note at the heart of the cake *(vanilla or almond for a softer variation)*
6 egg whites room temperature - Whipped into airy volume for that cloud-like lift
¼ tsp cream of tartar – A small but essential stabiliser for a glossy structured meringue
Gel colour as desired – Optional, but perfect for creating those delicate, whimsical swirls

For the Whipped Silk Filling

240 ml heavy cream well chilled – Whips into soft, luxurious peaks *(36% fat or higher for best results)*
Granulated sugar to taste – Sweetened gently, just enough to complement
1 tsp unflavoured gelatin – The quiet detail that keeps the filling smooth and stable
2 tbsp water – To bloom the gelatin ensuring a seamless, silky finish
A balance of lightness and structure—each element chosen to create that signature melt-away elegance in every slice.

A rectangular baking tin (8 × 12-inch) The stage where your sponge takes shape, evenly baked and ready to roll
A set of mixing bowls To keep each element organised as you build your layers of texture
A whisk For lifting air into the mixture and creating that signature lightness
A fine sieve To soften and aerate the flour, ensuring a beautifully delicate crumb
A flexible spatula For folding with care, preserving every ounce of that airy structure

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.