Soft Red Velvet Cake

Red velvet cake #with no artificial color.




Ingredients

All purpose flour - 1.5 cup
Powdered Sugar - 1.5 cup
Egg - 3
Beet root - 2 nos.(Medium sized)
Vanilla extract - 2 teaspoon
Baking powder - 1 teaspoon
Butter - 50 grams
Cocoa powder - 1 teaspoon
Butter milk - 1/2 cup

For glazing
Carnation / Milk maid - required quantity
Nuts and almonds - required quantity for decoration
Strawberry syrup - required quantity

1. Take 1 cup of sugar and powder to make 1.5 cups. Cup size has been shown in our cake recipes,depicted again for easy reference

2. Beat the eggs + butter very well and slowly add the powdered sugar into it and blend them finely
Blending needs 15 minutes on hand blender

3. Add vanilla extract, cocoa powder and add them to the egg and sugar mixture.

4.Meantime, peel the beetroots and cut them to fine pieces and blend in mixer

5. Boil the beet root mixture thoroughly - note: in this method, beetroot taste will not be present in the cake at all.This is just to add the red colour

6.Once boiled, filter and get dark red colour liquid - 100 ml approx.

7. Mix all purpose flour , baking powder , butter milk and mix very well.

8. we have 3 portions now, egg mixture, all purpose flour mixture , beetroot juice - mix together and start folding. Folding as explained in previous recipes ,we need to just turn up and down not blending, gentle folding

9. Spread butter in baking tray, place the mixture - swift the tray to spread evenly

10. Pre-heat the oven in 180 degree and bake the cake for 20 minutes

11. Once a tooth pick is able to come out clean from the center of the cake , our cake is ready



12. You could remove the top layer by knife and glaze with milkmaid / carnation and decorate with nuts as you like . The cake will be smoother than any other normal cake due to ingredients added which gives us the velvet finish :) Enjoy the cake!