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1. Prepare the Cake Base:
Preheat the oven to 325Β°F (163Β°C). Line an 8 x 12-inch rectangular cake pan with a silicone baking mat or parchment paper.
In a small bowl, whisk together the wet ingredients (milk, vegetable oil, granulated sugar, and cotton candy extract). Set aside.
In a large mixing bowl, sift together the cake flour and sea salt. Make a well in the center and add the wet ingredients. Mix until just combined; do not overmix.
2. Make the Meringue:
In a clean, dry mixing bowl (preferably metal or glass), whip the egg whites on slow speed until frothy. Add the cream of tartar.
Increase the speed to medium. Once the whites become opaque and the bubbles are tight, add the granulated sugar gradually.
Increase the speed to medium-high and whip until stiff peaks form. Add gel color as desired and continue whipping until fully incorporated.
3. Combine and Bake:
Gently fold the meringue into the wet flour mixture in three additions.
Pour the batter into the prepared cake pan and spread evenly with an angled spatula.
Tap the pan on the counter to release large air pockets.
Bake for 10-12 minutes, or until a skewer inserted into the center comes out clean and the cake springs back when touched.
Let the cake cool in the pan for 5 minutes. Place a cooling rack over the cake pan and flip the cake onto the rack, removing the paper. Allow it to cool completely.
4. Prepare the Stabilized Cotton Candy Whipped Cream:
Chill the beaters, mixing bowl, and cream in the fridge.
Bloom the gelatin by sprinkling it over water and letting it sit for 5 minutes. Heat in a small saucepan until the gelatin dissolves, then let it cool slightly.
Begin whipping the chilled cream and sugar on medium speed. Once it starts to thicken, add the cooled gelatin in a steady stream while continuing to whip.
Add cotton candy extract and increase the speed to medium-high until stiff peaks form. Be careful not to overwhip.
5. Assemble the Cake Roll:
Spread the whipped cream evenly over the cooled cake, leaving a bit extra on the side that will be rolled first.
Carefully roll the cake from the short edge using the parchment paper to help. Wrap the rolled cake in plastic wrap and refrigerate to set for at least 1 hour.
Before serving, trim the ends for a cleaner presentation if desired.
Enjoy π
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