Ingredients
Method
- Creating the Cake Roll
- Preheat oven to 325°F (163°C) and line an 8x12” rectangular cake pan with parchment paper.
- Whisk together milk, oil, sugar, and extract in a small bowl and set aside.
- Sift cake flour and salt into a large mixing bowl and stir to combine.
- Create a well in the dry mix and pour in wet ingredients. Mix until just combined (do not overmix).
Making the Meringue
- In a separate bowl, whip egg whites on low speed until frothy, then add cream of tartar.
- Increase speed to medium and gradually add sugar until soft peaks form.
- Add food coloring and beat until stiff peaks form.
Combining & Baking
- Gently fold the meringue into the batter in three additions.
- Pour batter into the prepared pan, spread evenly, and tap the pan to release air bubbles.
- Bake for 10-12 minutes until the center springs back when lightly touched.
- Cool for 5 minutes, then flip onto a cooling rack and carefully remove parchment paper.
Making the Cotton Candy Whipped Cream
- Chill the mixing bowl, beaters, and cream in the fridge.
- In a small cup, bloom gelatin over water for 5 minutes.
- Melt gelatin over simmering water, then let cool slightly.
- Whip cream and sugar on medium speed until tracks form.
- Slowly drizzle in the melted gelatin while continuing to whip. Add cotton candy extract.
- Increase speed to medium-high and whip until stiff peaks form.
- Assembling the Cake Roll
- Spread the whipped cream evenly over the cooled cake.
- Use parchment paper to gently roll the cake from the short side into a log.
- Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.
Notes
- For a neater roll, roll the cake while slightly warm, let it cool, then unroll and add cream.
- Gelatin helps stabilize the whipped cream, preventing it from deflating.
- Use light, gentle folds when combining the meringue with the batter to maintain fluffiness.