Description
A whimsical dessert that brings the sweet nostalgia of cotton candy into a fluffy cake roll, perfect for any gathering.
Ingredients
- 90 ml whole fat milk
- 20 ml vegetable oil
- 30 grams granulated sugar
- 70 grams cake flour
- 1/4 teaspoon sea salt
- 1 teaspoon unflavored gelatin powder
- 4 teaspoons water
- 1 teaspoon cotton candy extract
- 1 cup heavy cream (36% M.F.), chilled
- 1 tablespoon + 1 teaspoon granulated sugar (to taste)
- 1 teaspoon cotton candy extract
- Gel color in desired colors
- 6 egg whites, room temperature
- 55 grams granulated sugar (for egg whites)
- 1/4 teaspoon cream of tartar
Instructions
- Line an 8 x 12″ rectangular cake pan with a silicone baking mat or parchment paper. Preheat the oven to 325°F.
- In a small bowl, whisk together the wet ingredients and set aside.
- In a large mixing bowl, sift in the dry ingredients and stir to combine. Create a well in the center and add the wet ingredients. Combine until just incorporated.
- In a clean mixing bowl, whip the egg whites on low speed until frothy. Add cream of tartar and gradually increase speed, adding sugar until stiff peaks form.
- Gently fold the meringue into the wet batter in three additions. Pour into the prepared cake pan.
- Bake for 10-12 minutes until a skewer pulls out clean and the cake springs back. Let cool for 5 minutes before flipping onto a cooling rack.
- Allow the cake to cool completely before preparing the cotton candy whipped cream.
Notes
For best results, use room temperature egg whites and chill mixing bowls before whipping cream.