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All natural red velvet cake with beetroot

Yields1 ServingPrep Time30 minsCook Time25 minsTotal Time55 mins

Ingredients
Red velvet cake
 3 Beetroot(medium size)
 85 g Oil
 85 g Butter
 180 ml Buttermillk(180 ml milk, plus 1 tsp vinegar, kept aside for 5 mintues)
 1 tbsp Lemon juice
 2 tsp White vinegar(this is separate from the above)
 1 ½ tsp Vanilla extract
 200 g All purpose flour
 24 g Cocoa powder
 1 ⅛ tsp Baking powder
 ½ tsp Baking soda
 350 g Caster sugar
 ¾ cup Curd/yoghurt(thick)
Ermine frosting/boiled forsting
 395 g Sugar
 85 g flour
 450 g Milk
 450 g Butter
 2 tsp Vanilla extract
Method
Red velvet cake
1

Heat oven to 180 degrees centigrade.
Wash beets and cook them in a pressure cooker for about 15-20 minutes. Cool until beets can be handled, then peel. (This may be done up to a day ahead.)

2

Prepare two 8-inch cake pans and line the bottoms of the pans with parchment paper.

3

Chop beets to small pieces, measure 1 cup and set aside (remaining beets can be reserved for another purpose).
Return cup of beets to the grinder and purée them with buttermilk, lemon juice, vinegar and vanilla until smooth.

4

Sift together flour, cocoa, baking powder, salt and baking soda. Set aside.
In the bowl using an electric hand mixer, beat oil, butter and sugar until mixed well.. Beat in curd, scraping down the sides of the bowl after each addition.

5

Alternate between adding flour mixture and beet mixture to butter-oil mixture, beginning and ending with the dry ingredients, and beating for 10 seconds after each addition. Scrape down the bowl after each addition of the wet ingredients.

6

Divide batter between prepared cake pans, smoothing the tops. Bake until a cake tester inserted in the cake comes out clean, approximately 20 minutes. Remove pans from oven and cool completely on a wire rack.

7

To assemble, remove one cake from its pan and peel away parchment. Place flat side down on a serving platter. Drop about 1 cup of icing onto cake and, using a flat spatula, spread evenly over top. Remove the second cake from its pan and remove parchment. Place flat side down on top of first layer. Use remaining frosting to cover top and sides of cake.

Ermine Frosting/Boiled frosting
8

Whisk together flour and sugar in a medium saucepan over medium heat. Cook for about 2 minutes to toast the flour.

9

Slowly add in milk, whisk to combine and bring your heat to medium-high. Whisk continuously until mixture is thickened and pudding like. Cover with plastic wrap and let cool.

10

Take butter in a separate bowl and whisk using an electric hand mixer, until light and fluffy.

11

Slowly add in your cooled flour mixture one spoon at a time to the butter as you whip. Incorporating slowly insures a smooth frosting.
Add in your vanilla until everything is creamy and then you can frost your cooled cake.

Nutrition Facts

0 servings

Serving size