Follow these steps to create your Japanese Cotton Candy Swiss Cake Roll:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12×16-inch jelly roll pan with parchment paper.
2. Prepare the Egg Mixture: In a mixing bowl, whisk the eggs and granulated sugar until thick and pale yellow, about 5-7 minutes.
3. Combine Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking powder, and salt.
4. Blend Mixtures: Gradually fold the dry ingredients into the egg mixture until just combined.
5. Add Wet Ingredients: Warm the milk and vegetable oil in a small saucepan. Add the vanilla extract, then fold this mixture into the batter until smooth.
6. Spread Batter: Pour the batter into the prepared pan, spreading it evenly. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Carefully invert it onto a clean kitchen towel, peeking from the parchment paper, and roll the cake with the towel. Let it cool completely in that position.
8. Prepare the Filling: In a separate bowl, mix the cotton candy-flavored whipped cream until it achieves soft peaks. If desired, add a few drops of pink food coloring to enhance the color.
9. Unroll the Cake: Once the cake is completely cool, gently unroll it and spread the whipped cream mixture evenly across the surface.
10. Re-Roll the Cake: Carefully roll the cake back up without the towel. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes.
11. Dust and Slice: Before serving, dust the roll with powdered sugar if desired. Slice it into rounds and serve.

By following these steps, you’ll create a deliciously light and fun dessert that’s perfect for springtime festivities!