Discover the charm of baking with our Ruby Red Delight, a stunning sponge cake baked in an 18 cm mold. This recipe is uniquely balanced, as the weight of the eggs determines the quantity of the other core ingredients – butter, flour, and sugar. Enhanced with cocoa powder and natural beetroot color, this cake offers a rich red hue and a delightful vanilla essence. It’s a creative and natural way to add color to your baking, perfect for those who appreciate the art of cake making.
Why You’ll Love This: This cake is not just a visual treat with its natural ruby red color; it’s also a delight for the taste buds with its velvety texture and subtle cocoa flavor. The use of natural beetroot as a coloring agent adds a unique twist to the recipe, making it a healthier alternative to artificial colorants.
Perfect Occasion: The Ruby Red Delight is perfect for special occasions that call for something a little extraordinary, like birthdays, anniversaries, or themed parties. It’s also a great choice for anyone looking to impress with a naturally colored and deliciously flavored homemade cake.
Decoration Tips:
- Top with a dusting of powdered sugar or cocoa powder for a simple yet elegant finish.
- Decorate with fresh berries or edible flowers for added color and freshness.
- Complement with a white or cream cheese frosting to contrast the rich red color.
Ingredients:
- Weight of 4 Eggs (use this weight for the following ingredients)
- Same weight in Butter
- Same weight in All-Purpose Flour
- Same weight in Sugar
- 1 tsp Baking Powder
- 1 tbsp Vanilla Essence
- 40 g Unsweetened Cocoa Powder
- Red Food Coloring (natural beetroot method described below)
Natural Beetroot Coloring:
- 3 Beetroots
- Cornstarch to thicken
Instructions:
- Preheat the oven to 180°C.
- Cream butter with sugar and vanilla essence.
- Add eggs one at a time, beating after each addition. Mix in red food coloring.
- Sift together dry ingredients and adjust color if needed.
- Bake for about 30 minutes or until a skewer comes out clean.
- For natural coloring, boil beetroots in water for 30/40 minutes until water is colored. Alternatively, grate beetroot and let sit covered until it releases colored water. Thicken with cornstarch.
Enjoy the Ruby Red Delight, a beautifully colored and flavored sponge cake that brings a touch of elegance and natural charm to your dessert table!
