Japanese Cotton Candy Cake Roll

𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 👍
Dry Mix for Cake Base:
70 grams cake flour
¼ teaspoon sea salt
Wet Mix for Cake Base:
90 ml whole milk
20 ml vegetable oil
30 grams granulated sugar
½ teaspoon cotton candy extract
Meringue:
6 egg whites, room temperature
55 grams granulated sugar
¼ 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
𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀 👍