Japanese Cotton Candy Swiss Cake Roll 
Ingredients
For the Cake
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 1/4 cup milk
– 1 tsp vanilla extract
– 1 cup all-purpose flour
– 1/2 tsp baking powder
– 1/4 tsp salt
– A few drops of cotton candy flavoring or pink food coloring (optional)
For the Filling
– 1 cup heavy cream
– 1/4 cup powdered sugar
– 1 tsp vanilla extract
Instructions
1. Prepare the Oven and Baking Sheet
– Preheat the oven to 350°F (175°C).
– Line a 10×15-inch baking sheet with parchment paper.
2. Mix Egg Yolks and Sugar
– In a mixing bowl, beat egg yolks and granulated sugar until the mixture is smooth and pale.
3. Add Wet Ingredients
– Stir in melted butter, milk, and vanilla extract until well combined.
4. Combine Dry Ingredients
– In a separate bowl, sift together flour, baking powder, and salt.
– Gradually fold the dry ingredients into the egg yolk mixture.
5. Whip Egg Whites
– In another clean bowl, beat egg whites until stiff peaks form.
– Gently fold the whipped egg whites into the batter in three additions, being careful not to deflate the mixture.
6. Add Color and Flavor (Optional)
– If desired, add a few drops of cotton candy flavoring or pink food coloring to the batter, mixing gently until evenly distributed.
7. Bake the Cake
– Pour the batter into the prepared baking sheet, spreading it evenly.
– Bake for 12-15 minutes, or until the cake is golden brown and springs back when lightly touched.
8. Roll the Cake
– Remove the cake from the oven and let it cool slightly.
– While still warm, roll the cake (along with the parchment paper) into a tight log.
– Allow it to cool completely while rolled.
9. Prepare the Filling
– In a chilled bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
10. Assemble the Cake
– Carefully unroll the cooled cake and spread the whipped cream filling e