Preheat your oven to 325°F (165°C) and line an 8”x12” baking pan with parchment paper.

In a mixing bowl, whisk together milk, vegetable oil, cotton candy extract, and granulated sugar. In another bowl, sift together cake flour and sea salt, making a well to combine wet and dry ingredients.

In a separate bowl, beat egg whites and cream of tartar until frothy. Gradually add granulated sugar and whip until stiff peaks form. Gently mix in gel food coloring.

Fold meringue into the cake batter in three additions, then spread in prepared baking pan, tapping out air bubbles.

Bake for 10-12 minutes or until golden and springs back when touched. Cool in the pan for a few minutes, then on a wire rack.

Bloom gelatin with water, heat until dissolved, then whip heavy cream with sugar until stiff. Mix in gelatin and cotton candy extract.

Spread whipped cream over cooled cake, roll it tightly using parchment, wrap in plastic, and refrigerate for at least 1 hour.

Slice the cake roll and serve after trimming edges for a neat finish.