Creating the Cake Roll

1. Preheat oven to 325°F (163°C) and line an 8×12” rectangular cake pan with parchment paper.
2. Whisk together milk, oil, sugar, and extract in a small bowl and set aside.
3. Sift cake flour and salt into a large mixing bowl and stir to combine.
4. Create a well in the dry mix and pour in wet ingredients. Mix until just combined (do not overmix).

Making the Meringue

5. In a separate bowl, whip egg whites on low speed until frothy, then add cream of tartar.
6. Increase speed to medium and gradually add sugar until soft peaks form.
7. Add food coloring and beat until stiff peaks form.

Combining & Baking

8. Gently fold the meringue into the batter in three additions.
9. Pour batter into the prepared pan, spread evenly, and tap the pan to release air bubbles.
10. Bake for 10-12 minutes until the center springs back when lightly touched.
11. Cool for 5 minutes, then flip onto a cooling rack and carefully remove parchment paper.

Making the Cotton Candy Whipped Cream

12. Chill the mixing bowl, beaters, and cream in the fridge.
13. In a small cup, bloom gelatin over water for 5 minutes.
14. Melt gelatin over simmering water, then let cool slightly.
15. Whip cream and sugar on medium speed until tracks form.
16. Slowly drizzle in the melted gelatin while continuing to whip. Add cotton candy extract.
17. Increase speed to medium-high and whip until stiff peaks form.

Assembling the Cake Roll

18. Spread the whipped cream evenly over the cooled cake.
19. Use parchment paper to gently roll the cake from the short side into a log.
20. Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.