Gelatin Whip Cake

Ingredients:
Cake:
6 tbsp white sugar
3/4 cup cake flour
1 tsp baking powder
1/4 tsp iodized fine salt
3 eggs, separated
1/2 tsp vanilla
3 tbsp oil
reserved pineapple syrup
1/4 tsp cream of tartar
3 tbsp white sugar


Frosting:
2 tsp unflavored gelatin
1/4 cup cold water
1/4 cup white sugar, dissolved in
1/4 cup hot water
1/4 cup kesong puti
2 packs (125 ml each) fruit salad cream, chilled
1 can (234 g) fresh cut crushed pineapple, drained
2 packs (20 g each) mini marshmallows


Directions:
1. Preheat oven to 350F. Grease two 9" round pans.
2. Cake: Sift first 4 ingredients. Make a well at the center. Add egg yolks, pineapple syrup, vanilla and oil. Beat until light and creamy. Set aside.
3. Beat egg whites with cream of tartar until soft peaks form. Add sugar gradually. Continue beating until stiff. Fold flour mixture into egg white mixture until well blended. Pour into pans. Bake for 15 minutes. When done, invert ino cake rack and remove from pan. Allow to cool.
4. Frosting: Stir gelatin in cold water. Mix with sugar-water mixture. Chill for 10 minutes. Beat kesong puti until creamy. Add fresh cut crushed pineapple. Set aside. Beat fruit salad cream for 2 minutes. Add gelatin gradually. Beat for another 1 minute. Fold in pineapple mixture Spread cream mixture in between layer, top and sides of cake. Sprinkle with marshmallow. Chill until ready to serve.

Makes 10 servings.


Source: Del Monte Kitchenomics