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Oh-Ma's Pink Whipped Cream Cake

Source of Recipe


From "Valentine Treats" by Sara Perry






List of Ingredients



• -- For the Cake --
  
• 1-1/2 cups cake flour
  
• 2 tsp baking powder
  
• 1/4 tsp salt
  
• 2 Tbsp strawberry-banana flavored powdered gelatin
  
• 1 cup chilled heavy (whipping) cream
  
• 2 eggs, lightly beaten
  
• 1 cup granulated sugar
  
• Lemon zest
  
• 1 tsp vanilla extract
  
• .
  
• -- For the Topping --
  
• 2 Tbsp strawberry-banana flavored powdered gelatin
  
• 1/4 cup powdered sugar
  
• 3/4 cup chilled heavy (whipping) cream
  
• 1/2 tsp vanilla extract
  
• .
  
• Optional garnishes: red candy hearts, jelly beans, and/or animal crackers
  






Instructions



1. Chill a bowl and beaters for 15 to 30 minutes. Preheat the oven to 350° F. Spray an 8-inch springform pan with vegetable cooking spray. Fit a circle of parchment or waxed paper in the bottom, and spray the sheet with oil; set aside.
   
   
2. In a bowl, whisk together the flour, baking powder and salt. In the chilled bowl, sprinkle the granulated gelatin over the cream and beat until stiff peaks form. Add the eggs, one at a time, and beat until the mixture is light, about 1 minute. Beat in the sugar, lemon zest and vanilla. Slowly add the flour mixture to the cream mixture and continue to beat until combined. Pour the batter into the pan.
   
   
3. Bake until the top is golden brown and a toothpick inserted into the middle comes out clean, about 35 minutes. Remove and let cool in the pan, then remove the sides.
   
   
4. To make the topping: Chill a bowl and beaters for 15 to 30 minutes. In the chilled bowl, sprinkle the granulated gelatin and powdered sugar over the cream. Add the vanilla. Beat until stiff peaks form.
   
   
5. To assemble: Place a dollop of the topping on a cake platter. (This will help keep the cake in place.) Place the cake on the platter, pressing lightly. Spread the topping on top and on the sides, if desired. Garnish the top with the candy hearts, jelly beans, and/or animal crackers, if desired.
   
   Makes one (8-inch) cake
   4 to 6 servings.