1/8cupred coloringI use a mix of 3/4 tsp of red powder coloring and 1/2 tsp red liquid coloring
For Whipped Cream:
Make the cake, Preheat oven to 170C, 325 F. Line and grease a 9 inch round tin.
In a mixer, whisk flour, salt baking soda, cocoa powder and sugar. Add vinegar, buttermilk, eggs, vanilla, oil and food colouring.
Beat on low for 1 minute, scraping down and beat on high for another 2 minutes.
Pour cake batter into the prepared tin and bake for 35-40 minutes until a skewer comes out clean.
Cool and remove from tin. Then cut the cake in to bite sized pieces. Save the crumbs for sprinkling on the top if you wish.
Make the whipped cream - Put gelatin and water in a small bowl. Microwave at 15 second intervals to dissolve the gelatin.
Add about 1 Tablespoons of whipping cream in and stir. Set aside.
Put the remaining whipping cream in mixer and beat till soft peaks. Add sugar and vanilla. ( add desired coloring)
Beat for a minute and add in gelatin mixture and beat till stiff peaks.
To assemble the trifle, using glasses or a large bowl, make layers of cake then cream, then cake, ending with the cream for the top layer. You can spoon the whipped cream in the glasses or use a piping bag. Whatever you wish! Finally, if you have some crumbs left over from cutting the cake, sprinkle over the top. Place in the fridge to chill until ready to serve.