Description
A whimsical dessert that combines light, fluffy cake with sweet cotton candy whipped cream, creating a delightful treat perfect for any occasion.
Ingredients
Scale
- 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, at room temperature
- 55 grams granulated sugar
- 1/4 teaspoon cream of tartar
- Gel color in desired colors
- 90 ml whole milk
- 20 ml vegetable oil
- 30 grams granulated sugar
- 70 grams cake flour
- 1/4 teaspoon sea salt
Instructions
- Preheat your oven to 325°F (160°C) and line an 8 x 12-inch rectangular cake pan with a silicone baking mat or parchment paper.
- Mix the chilled heavy cream, 1 tablespoon of granulated sugar, cotton candy extract, and vegetable oil in a small bowl. Set aside.
- Sift the cake flour, remaining sugar, and sea salt into a large mixing bowl. Mix lightly.
- Combine the wet mixture with the dry ingredients, creating a well in the center. Mix gently until just combined.
- Whip the egg whites, starting on low speed until frothy. Add cream of tartar and increase speed to medium. Gradually add the sugar, whipping until stiff peaks form. Optionally add gel color for flair.
- Fold the meringue into the batter in three additions, maintaining its airy texture.
- Bake for 10-12 minutes or until a skewer comes out clean. Let the cake cool for about 5 minutes in the pan.
- Cool completely on a rack after inverting it.
- Make the cotton candy whipped cream by blooming the gelatin in water, warming it until melted, and whipping the cream with sugar until thick, then adding the gelatin mixture.
- Assemble the cake by spreading the whipped cream onto the cooled cake. Roll it up using parchment paper and refrigerate for at least an hour before slicing.
Notes
Chill your tools before whipping cream for better texture. Any leftovers can be stored in an airtight container for 2-3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg