Beetroot red velvet cake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Beetroot red velvet cake By You Magazine - October 15, 2018 During World War II, food rationing led bakers to use boiled beetroot flesh and juice to add moisture and enhance the colour of their cakes, creating wonderfully vibrant red cakes – like this beetroot red velvet cake. Red velvet cake and its original recipe are well known in the United States. The name is believed to come from the sugar of the time, combined with the unprocessed cocoa powder, that created a lovely red hue. Traditionally, the cake was iced with a very light and fluffy French-style butter roux icing (also called ermine icing). Over time, this has been replaced by increasingly popular cream cheese and buttercream frosting variations. Shannon Robinson/SLR Photography SERVES 6-8 250g beetroot (fresh) 75ml milk (whole or semi-skimmed) 2 tsp lemon juice 1½ tbsp white wine vinegar 1 tsp vanilla extract 125g unsalted butter (at room temperature) 2 large free-range eggs 250g self-raising flour 150g caster sugar 3 tbsp cocoa powder 1½ tsp baking powder FOR THE FROSTING 200g cream cheese 300g icing sugar 2 tsp vanilla extract 1. Preheat the oven to 180°C/350°F/Gas Mark 4. Line 2 x 15cm round loose-bottomed sandwich tins with baking parchment. 2. Begin by placing the milk and 2 teaspoons of the lemon juice into a small jug, then set aside. Next comes the finger-colouring peeling and fine chopping of the raw beetroot. Place into a bowl and add the milk and lemon, plus the white wine vinegar and vanilla. Pop the whole lot into a food processor, or use a hand blender, and blitz until you have a fine, silky-smooth puree. 3. Add the butter to the puree and give it another good blitz. Then add the eggs and, you’ve got it, blitz again until everything’s nicely combined and smooth. 4. Lastly, sift the flour, sugar, cocoa powder and baking powder onto your puree and mix well until everything is combined. Now divide the mixture evenly between the two lined tins and pop into the oven to bake for 30-40 minutes, until a skewer inserted into the centre of a cake comes out clean. Once cooked, place on a cooling rack for 10 minutes before gently removing the tins and allowing the cakes to cool completely. 5. For the frosting, place the cream cheese into a bowl with a small amount of icing sugar and blend together, gradually adding more icing sugar until it’s all combined. Now add the vanilla extract and mix well together. 6. To assemble the cake, begin by slicing the two cakes across the middle to create four rounds. Spread some of your frosting evenly across the top of three rounds. Stack the frosted rounds, placing the un-iced round on top, and spread the rest of the frosting over the whole cake. Now step back and admire your masterpiece. Recipe extracted from Blackberry Cottage: Cakes with Secret Ingredients From Aubergine to Zucchini by Kate Saunders, RRP £24.99. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved