Pink Velvet Cake

Pink Velvet Cake:

1. Preheat the oven to 350 degrees and spray two 9" cake pans with baking spray.
2. To a stand mixer add the egg whites, beating on medium speed until soft peaks form (the tip of the peak will fall down when in soft peak stage), this should take 2-3 minutes.
3. Add in 1/4 cup sugar one tablespoon at a time while it is beating, until the mixture reaches hard peaks (the tip of the peak will stay standing up), this should take another 1 minute.
4. Remove the beaten egg whites from the stand mixer to a large bowl.
5. Add the remaining 3/4 cup sugar, 2/3 cup butter, and vanilla extract to the stand mixer on medium high speed until light and fluffy, about 1 minute.
6. Sift together the cake flour, baking powder and salt (this is important for soft and tender cupcakes) then add in the flour and milk alternating about 1/4 of each at a time on low speed until just combined.
7. Add in the pink food coloring until it makes a pretty vibrant pink color (this will lighten as you add the egg whites).
8. Fold in 1/3 of the egg whites gently until combined (start with this amount first to lighten the mixture so the rest of the egg whites will fold in easier), then add in the remaining egg whites gently as well.
9. Spread the batter into the cake pans evenly (be gentle with the mixture or it can make a dense cake).
10. Bake the cakes for 25-30 minutes until a toothpick comes out clean.
11. Let cool completely.

Pink Frosting:

1. To your stand mixer on low speed cream the butter then start adding in the powdered sugar in 1/2 cup increments until fully combined then raise the speed to medium-high for 1 additional minute.
2. Add in the vanilla extract, heavy cream and pink food coloring and beat until light and fluffy for 1 minute.

To Finish:

1. Add a bit of frosting to you cake stand in the center.
2. Place the first layer of cake gently onto the frosting.
3. Pipe a circle of frosting around the top edge of the first layer.
4. Fill with the strawberry jam.
5. Pipe frosting over the jam.
6. Top with the second layer of cake.
7. Carefully frost the top and sides of the cake.
8. To make a clean frosting, you can frost the exterior first with a thin layer and refrigerate for 1 hour.
9. Remove and frost with remaining frosting.
10. Pipe mounds on top of the cake and top with white and pink sprinkles.