1-First, preheat the oven to 335º F (168º C) or 350º F (177º C), choosing the lower temperature to avoid over-browning. Grease three 6-inch by 2-inch cake pans and fill each one about ¾ full with batter for even layers.

2-Next, in a mixing bowl, combine the cake flour (13 oz), granulated sugar (12 oz), baking powder (1 tablespoon), baking soda (½ teaspoon), and salt (1 teaspoon) using a paddle attachment; mix for 10 seconds to blend evenly.

3-Then, mix ½ cup of the buttermilk (from the 10 oz total) with the vegetable oil (4 oz) and set it aside. In another bowl, whisk the remaining buttermilk (about 8.5 oz), egg whites (5 oz), electric pink food coloring (2 drops), and vanilla extract (2 teaspoons).

4-Add the softened unsalted butter (6 oz) to the dry ingredients and mix on low speed until it resembles coarse sand, about 30 seconds. Pour in the buttermilk and oil mixture, mix until moistened, then increase to medium speed for 2 minutes to build structure.

5-Scrape the bowl, reduce speed to low, and add the egg white mixture in three batches, mixing for 15 seconds between each. Scrape the sides again, then divide the batter into the prepared pans.

6-Bake for 35-40 minutes, or until a toothpick comes out clean and the edges haven’t shrunk. Tap the pans firmly on the countertop once to release steam, then cool for 10 minutes in the pans before inverting onto racks. Chill the cakes before frosting, or wrap and freeze them to keep them moist; thaw before use.

7-For the stabilized whipped cream, sprinkle the powdered gelatin (2 teaspoons) over the cold water (1 tablespoon) and let it bloom for 5 minutes. Melt it in the microwave for 5 seconds, then mix with 1 teaspoon of heavy whipping cream.

8-In a cold bowl, whip the heavy whipping cream (24 ounces) to soft peaks, add the powdered sugar (4 ounces) and vanilla extract (1 teaspoon), and combine. Slowly drizzle in the gelatin mixture while mixing on low until stiff peaks form, being careful not to over-mix.