Vanilla And Beet Cake Recipe

Name: Vanilla And Beet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 stick butter; 1 tsp vanilla extract; 1 3/4 cup granulated sugar; 4 None eggs, plus 2 egg whites; 6 tbsp reduced-fat milk; 5 tsp baking powder; 3 1/2 cup all-purpose flour, divided; 1 None vanilla bean, seeds scraped; 1/3 lb beet, cooked; 1 tsp red powdered food coloring; 6 tbsp redcurrant jelly

Servings: persons

1
Preheat the oven to 350u00b0F. Grease a 10 inch diameter springform pan and sprinkle with flour. Beat the butter, vanilla extract, 1 1/4 cup sugar and a pinch of salt with the whisk of a mixer for 5 mins. Beat in the whole eggs one at a time, followed by 3 tbsp milk. Mix the baking powder with 3 1/4 cup flour and beat in quickly. Divide the mixture equally between 2 clean bowls and stir the vanilla seeds and 3 tbsp milk into 1 bowl.
2
Remove 3 tbsp batter from the second bowl, place in a blender with the beets and blend. Stir in the food coloring and 4 tbsp flour, then stir into the remaining batter in the second bowl. Spoon the vanilla and beet batters alternately into the pan and swirl with a fork to create a marbled effect. Bake for 35 mins, or until a skewer comes out clean. Allow to cool in the tin for 3 hours.
3
Turn the cake out of the pan and cut horizontally into 3 equal pieces by inserting a knife into the center and rotating the cake around it. Spread 3 tbsp redcurrant jelly over the bottom cake and place the second cake on top. Spread over 3 tbsp jelly and place the final cake on top.
4
Beat the egg whites until they form stiff peaks, gradually adding 1/2 cup sugar, continuing to beat until the sugar has dissolved. Spread over the top and sides of the cake. Using a cook's torch, heat the meringue until lightly browned (alternatively place under a hot broiler for 5 mins).

1415

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 1/4 stick butter, 1 tsp vanilla extract, 1 3/4 cup granulated sugar, 4 None eggs, plus 2 egg whites, and more.

Yes, Vanilla And Beet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vanilla And Beet Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions