Irresistible Beetroot-Infused Sponge Cake
A vibrant cake infused with beetroot, offering a moist texture and delightful sweetness, perfect for any occasion.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 medium beetroots, cooked and pureed
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a cake pan.
- In a bowl, mix together the flour, baking powder, baking soda, and salt.
- Cream the butter and sugar until fluffy.
- Add the eggs one at a time, mixing well after each.
- Stir in the vanilla extract and beetroot puree until smooth.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cake cool before serving.
Notes
For best flavor, roast the beetroots rather than boiling them. Store leftover cake in an airtight container for up to three days at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 16g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg