Ingredients
Scale
- 1 cup heavy cream
- 1 tablespoon + 1 teaspoon granulated sugar
- 1 teaspoon cotton candy extract
- 1 teaspoon unflavored vegan gelatin powder
- 4 teaspoons water
- 6 egg whites
- 55 grams granulated sugar
- 1/4 teaspoon cream of tartar
- gel colors (as desired)
- 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
- Preheat oven to 325°F (165°C) and line an 8 X 12" baking pan with parchment paper.
- In a bowl, whisk together wet ingredients: milk, vegetable oil, first portion of sugar, and cotton candy extract. Set aside.
- In a separate bowl, sift together dry ingredients: cake flour and sea salt.
- Create a well in the dry mix; pour in wet ingredients and gently combine without overmixing.
- In a clean bowl, whip egg whites until frothy; add cream of tartar and gradually increase speed until stiff peaks form. Slowly add second portion of sugar.
- Fold meringue into batter in three additions.
- Pour batter into prepared pan; bake for about 10-12 minutes until skewer comes out clean.
- Cool for five minutes in the pan before transferring to a cooling rack.
- Prepare whipped cream filling by blooming vegan gelatin with water and mixing into whipped cream until stiff peaks form.
- Spread whipped cream on cooled cake and roll tightly from one short edge using parchment paper for assistance. Wrap and refrigerate before serving.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 155
- Sugar: 9g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: 3g
- Cholesterol: 49mg