Description
A whimsical dessert that combines nostalgia and modern flavors, this Japanese cotton candy cake roll is light, fluffy, and decorated with vibrant colors.
Ingredients
- 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
- 6 egg whites, room temperature
- 55 grams granulated sugar (for egg whites)
- 1/4 teaspoon cream of tartar
- Gel color in desired colors
- 90 ml whole fat milk
- 20 ml vegetable oil
- 30 grams granulated sugar
- 1/2 teaspoon cotton candy extract
- 70 grams cake flour
- 1/4 teaspoon sea salt
Instructions
- Line an 8 x 12″ rectangular cake pan with a silicone baking mat or parchment paper.
- Preheat the oven to 325°F.
- Whisk together the wet ingredients in a small bowl, including the first portion of sugar. Set aside.
- Sift the dry ingredients into a large mixing bowl and stir to combine.
- Create a well in the center of the dry mixture and add the wet ingredients.
- Combine until just incorporated, avoiding over-mixing.
- Whip the egg whites in a clean bowl on a slow speed until frothy, then add cream of tartar.
- Gradually increase the speed to medium and add the second tablespoon of sugar until soft peaks form.
- Continue whipping until stiff peaks are achieved, adding gel color as desired.
- Fold the meringue into the wet batter in three additions.
- Pour the batter into the prepared cake pan and spread it evenly.
- Tap the pan on the counter to release air bubbles.
- Bake for 10-12 minutes until a skewer pulls out clean and the cake springs back in the center.
- Let the cake cool for 5 minutes before flipping it onto a cooling rack and removing the parchment paper carefully.
- Allow the cake to cool completely while preparing the cotton candy whipped cream.
Notes
Ensure to use room-temperature egg whites for better volume when whipped. Experiment with gel colors in small amounts for vibrant results.
