Ingredients
Scale
- 1 cup heavy cream
- 1 tablespoon + 1 teaspoon granulated sugar
- 1 teaspoon cotton candy extract
- 6 egg whites
- 90 ml whole fat milk
- 20 ml vegetable oil
- 70 grams cake flour
- 55 grams granulated sugar
- 1/4 teaspoon cream of tartar
- Gel color (optional)
- 1/4 teaspoon sea salt
- 1 teaspoon unflavored Vegan gelatin powder
- 4 teaspoons water
Instructions
- Preheat your oven to 325°F (163°C) and line an 8 x 12" cake pan with parchment paper.
- In one bowl, whisk together the wet ingredients: milk, oil, and sugar. In another bowl, sift together the dry ingredients: cake flour and sugar.
- Make a well in the dry ingredients and combine wet ingredients until just mixed.
- In a separate bowl, whip egg whites with cream of tartar until stiff peaks form. Gradually fold into the batter.
- Pour the mixture into the prepared pan and bake for 10-12 minutes until golden.
- Once cooled, whip heavy cream with sugar and cotton candy extract to form soft peaks. Spread over cooled cake, roll carefully using parchment paper as aid, wrap tightly in plastic wrap, and chill before slicing.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 285
- Sugar: 18g
- Sodium: 45mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 121mg