Jello Flavored Cake

This Jello flavored cake gets its color and flavor from a full packet of flavored gelatin sifted directly into the dry ingredients. Pick any Jello flavor you want (strawberry, lemon, orange, lime) and that’s what the cake tastes like. It’s endlessly customizable.

Separating the eggs and folding in stiffly whipped whites at the end gives this cake a light, almost chiffon-like texture that’s airier than a standard oil cake. The cake flour keeps the crumb tender, and the lemon extract adds a bright note that works with just about any gelatin flavor.

Bake it in a ring pan and turn it out immediately so it doesn’t stick. A thin icing and whatever decorations suit the occasion finish it off.

Pro Tips

• Sift the gelatin with the flour, sugar, and baking powder to distribute the flavor evenly. Clumps of gelatin create streaky pockets of color and intense sweetness.
• Whip the egg whites until stiff but not dry. Over-whipped whites are grainy and deflate when folded in, killing the lift.
• Fold the whites in gently with a rubber spatula. Stirring or beating knocks out the air you just whipped in.
• The cake is done when it springs back to a light touch. Don’t overbake or the texture goes dry.

Variations

• Match the icing flavor to the Jello: strawberry Jello with strawberry glaze, orange Jello with orange icing.
• Use sugar-free Jello for a lower-sugar version with the same flavor intensity.
• Layer two different Jello flavors by dividing the batter, mixing each half with a different gelatin, and swirling together in the pan.