Recipe: Oh-Ma's Pink Whipped Cream Cake (using Jell-O)

OH-MA'S PINK WHIPPED CREAM CAKE

"Many grown-ups shy away at the sight of a pink cake, especially one that's flavored with a gelatin dessert. But that's okay. It leaves more for us kids to enjoy. Little do those big guys know, Oh-Ma's pink cake is like a wonderful pound cake that's just right with a simple dusting of powdered sugar.

I confess I'm known as "Oh-Ma" to my three-year-old grandson Dylan, and for a super Valentine's Day celebration, I'll cover the cake with a chilled pink whipped-cream topping garnished with red candy hearts, jelly beans, and pink and white animal crackers. We're hoping all that stuff keeps the grown-ups away, but it doesn't work for long. Once they get a bite, they want their own slice."

FOR THE CAKE:
1 1/2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons strawberry-banana-flavored powdered gelatin dessert
1 cup chilled heavy (whipping cream)
2 eggs, lightly beaten
1 cup granulated sugar lemon zest
1 teaspoon vanilla extract

FOR THE TOPPING:
2 tablespoons strawberry-banana-flavored powdered gelatin dessert
1/4 cup powdered sugar
3/4 cup chilled heavy (whipping cream)
1/2 teaspoon vanilla extract
red candy hearts, jelly beans, and/or animal crackers (for garnishing, optional)

Chill a bowl and beaters for 15 to 30 minutes. Preheat oven to 350 degrees 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.

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.

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.

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.

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 candy hearts, jelly beans, and/or animal crackers, if desired.

VARIATION:

Pete's Favorite Almond Cake:
My husband, Pete, asked me to include this variation. He says, "This is my favorite cake. Period."

Follow 0h-Ma's Pink Whipped-Cream Cake recipe, omitting the powdered gelatin and substituting 1 1/2 teaspoons almond extract for the 1 teaspoon vanilla extract. After removing the cake from the oven, dust only with powdered sugar. Serve plain or with fresh berries and slightly sweetened whipped cream.

Makes: one 8-inch cake
Servings: 4 to 6
Source: Valentine Treats by Sara Perry