Preheat your oven to 325°F (165°C). Prepare an 8x12 inch baking pan by lining it with parchment paper.

In a large mixing bowl, whisk together milk, vegetable oil, sugar, and cotton candy extract. In another bowl, sift together cake flour and salt, then mix dry ingredients into wet until just combined.

Whip egg whites with cream of tartar until frothy, add sugar gradually until stiff peaks form. Mix in gel food coloring until evenly distributed.

Fold meringue into cake batter in three additions, pour into prepared pan and tap lightly to release air bubbles.

Bake for 10-12 minutes. Once done, let cool in the pan for a few minutes before flipping onto a wire rack to cool completely.

Bloom gelatin by mixing it with water and heating until melted. Whip heavy cream and sugar until soft peaks form, then add melted gelatin and whip until firm peaks.

Spread whipped cream over cooled cake and roll into a log shape using parchment paper. Wrap tightly in plastic wrap and chill for at least 1 hour.

After chilling, unwrap and trim the ends of the cake. Slice into pieces and serve immediately.