Ingredients
Scale
- 1 cup heavy cream (chilled)
- 1 tablespoon + 1 teaspoon granulated sugar
- 1 teaspoon cotton candy extract
- 1 teaspoon unflavored vegan gelatin powder
- 4 teaspoons water
- 6 egg whites (room temperature)
- 90 ml whole milk
- 20 ml vegetable oil
- 70 grams cake flour
- Gel color (optional)
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon sea salt
- 30 grams granulated sugar (for batter)
- 55 grams granulated sugar (for egg whites)
Instructions
- Preheat your oven to 325°F (162°C) and line an 8 x 12-inch baking pan with parchment paper.
- In a bowl, whisk together wet ingredients: heavy cream, milk, vegetable oil, sugar, and cotton candy extract.
- In another bowl, sift dry ingredients: cake flour and salt. Make a well and add wet mixture; mix gently.
- Whip egg whites with cream of tartar until frothy; gradually add sugar until soft peaks form. Fold meringue into batter gently.
- Pour batter into prepared pan and bake for 10-12 minutes until golden brown.
- Cool the cake slightly before flipping onto a cooling rack.
- Prepare whipped cream by blooming gelatin in water; melt and cool before folding into whipped cream.
- Spread whipped cream over cooled cake and roll it up tightly using parchment as a guide. Wrap in plastic wrap and chill.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (60g)
- Calories: 160
- Sugar: 13g
- Sodium: 35mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 50mg