Description
Indulge in the moist and vibrant Beetroot-Infused Sponge Cake, a delightful dessert that combines earthy sweetness with a stunning visual appeal. This cake is perfect for any occasion, whether it’s a casual afternoon treat or a centerpiece for your next gathering. With its rich flavor and beautiful crimson hue, this simple recipe transforms everyday ingredients into a restaurant-quality masterpiece that will leave everyone in awe.
Ingredients
Scale
- 1 cup fresh beetroot puree (about 2 medium beetroots)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 3 large eggs (room temperature)
- ½ cup unsalted butter (softened)
- 1 tsp pure vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line it with parchment paper.
- Roast the beetroots wrapped in aluminum foil for about 45 minutes until tender. Let cool, then peel and blend them into a smooth puree.
- In a mixing bowl, cream together softened butter and sugar until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt. Gradually fold this dry mixture into the wet mixture along with the beetroot puree until just combined.
- Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted comes out clean. Cool before removing from the pan.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Not specified
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg