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Japanese Cotton Candy Cake Roll

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Dry Mix for Cake Base:
70 grams cake flour
ΒΌ teaspoon sea salt
Wet Mix for Cake Base:
90 ml whole milk
20 ml vegetable oil
30 grams granulated sugar
Β½ teaspoon cotton candy extract
Meringue:
6 egg whites, room temperature
55 grams granulated sugar
ΒΌ teaspoon cream of tartar
Gel color in desired colors
Stabilized Whipped Cream:
1 cup heavy cream (36% M.F.), chilled
1 tablespoon + 1 teaspoon granulated sugar, to taste
1 teaspoon cotton candy extract
1 teaspoon unflavored gelatin powder
4 teaspoons water
π—œπ—»π˜€π˜π—Ώπ˜‚π—°π˜π—Άπ—Όπ—»π˜€ πŸ‘

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