We had a post about beets( Beets : from A to Z ). Now we use beet juice in making our cake .
Beet juice, or beetroot juice, is juice made from beets. It is a good source of vitamin B, vitamin A, vitamin C, folic acid, calcium and beta-carotene. Beetroot juice may help lower blood pressure, cure anemia, help menstrual problems and improve circulation. You can drink beetroot juice alone or add it to other juices. Beetroot juice can be added to savory and sweet dishes such as red velvet cake to add extra vitamins and nutrients, plus a rich red color.
* 1-3/4 cup flour
* 1 tbsp. unsweetened cocoa powder
* 4 eggs with egg yolk and egg whites separated
* 1-1/3 cup sugar
* 1 tsp. vanilla
* 3/4 cup buttermilk
* 1/2 cup melted butter
* 9 tbsp. beetroot juice
* 2 egg whites
* 3/4 tsp. salt
* Electric mixer
* 2 round cake pans
* Cooking spray
* Mixing bowls
How to prepare:
1 Preheat your oven to 350 F. Grease your cake pans and set them aside.
3 Whisk together egg yolks, sugar, vanilla and buttermilk in a bowl until the mixture is light and fluffy. Add the melted butter and beetroot juice to the egg and sugar mixture and beat the mixture with an electric mixer on slow until it is well combined. Fold the flour into the batter and mix the batter well.
4 Whisk together egg whites and salt until stiff peaks form and gently mix the egg white peaks into the cake batter.
5 Pour the batter into your prepared cake pans and bake for about 20 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove the cakes from the oven and let them cool for 10 minutes before removing them from the pans.