Light and Fluffy Cotton Candy Swiss Roll

Prep the Baking Sheet:

Preheat the oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.

Make the Cake Batter:

In a mixing bowl, beat the eggs and sugar until light and fluffy, about 5 minutes. Add the vanilla and salt.

Sift together the flour and baking powder, then fold it into the egg mixture. Add milk and oil, mixing gently until smooth.

Bake the Cake:

Pour the batter into the prepared baking pan. Bake for 10-12 minutes or until the cake is golden and springs back when touched.

Let the cake cool for a few minutes on a clean towel dusted with powdered sugar. Peel off the parchment paper.

Whip the Cotton Candy Cream:

Beat the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Gently fold in the cotton candy for a sweet, airy filling.

Assemble the Roll:

Spread the cotton candy whipped cream evenly over the cooled cake. Carefully roll the cake up, using the towel to assist in the process.

Chill and Serve:

Chill the roll for 30 minutes. Slice and serve this delightful treat!