I made this for cake for my didi(Mrs. Seema Gupta), best described as a very loving and caring person who by her warmness can make a stranger best of her friend in minutes. On her birthday, we were supposed to pay a visit to her home with obviously a cake baked by me. But due to some reasons it all cancelled. So, we celebrated her birthday sitting in our home and by cutting her cake all by our self and shared just the photograph. I made a very simple cake for her but I believe the natural red velvet color sponge made it truly special.
Before I share my recipe I want to share some moments of my childhood with her. We were a family leaving just a kilometer away. My Uncle’s house was like a second home for us and we were seen there quite often, sometimes just to play hide and seek in their big house or sometimes just to watch a movie together. And when papa cooks something, he wants them to be there to taste. Diwali, Holi and all other festivals won’t be so special without them. Later, our trips together with more new members(by God’s grace) in our families were so much fun. I still relive those beautiful moments by telling those beautiful stories to my son. Waiting for more such trips together.
Now, back to business, I have made lots ‘n’ lots of red velvet cakes before, one by using color and others by beetroot puree and with beetroot puree it was my fifth attempt. Taste wise all were equally good but I was never satisfied with the color. When I saw this recipe on “Divine Taste” I wasn’t very sure whether it would give the required red color to the cake. But I thought why not try this one too and if color won’t come even then, it won’t do any harm to us. She suggested boiling the beetroot without peeling and that ensures you get the maximum colour out of the beets.
For the Cake
- Beetroot puree – 3/4 *
- Whole wheat flour – 1 1/2 cups
- cocoa powder – 4 tsp
- baking powder – 1 ½ tsp
- salt – ¼ tsp
- 125 ml (1/2 cup) milk + 1 tbsp vinegar
- granulated sugar – 1 cup
- vegetable oil – ½ cup
- vanilla essence – ½ tsp
- Milk – ¼ (if required, as my batter was very thick)
- Heavy cream (I used tropolite which has sugar in it) – 2 cup
- Pink Color – 2 drop
- Vanilla essence – ¼ tsp
for Sugar syrup
- boiling water – 1/2 cup
- sugar – 1 tsp
For the cake
*Take 2 medium sized beets wash them and cook in a pressure cooked until tender without peeling them. Once the beets are cooked through, allow to cool and peel the skin. Chop into pieces and blend to a puree.
Preheat the oven at 180 degree C. In a bowl sieve all the dry ingredients whole wheat flour, cocoa powder, baking powder and salt. In another bowl put in the milk and vinegar and allow it to sit for about five minutes. Put in the granulated sugar and oil and blend with a blender until the sugar dissolves. Stir in the beet puree milk and the vanilla essence. Now put in the sieved dry ingredients into the liquid ingredients and beat until well mixed, about 3 to 4 minutes. Line two cake tins of 6 inches with baking paper and pour the batter equally amongst them and bake for about 20 to 25 minutes. Let it sit on cooling rack till it come down at room temperature. Remove the baking paper and level the sponges with a serrated knife. Put the sponge on a cake board leveled side up then sprinkle some sugar syrup over. Then take another sponge facing the leveled side down again sprinkle some syrup and frost it from the top and the sides. Now, make whatever design you wish.
for sugar syrup
Add sugar to the boiling water. Let it sit at room temperature till the sugar dissolves.
Beat the cream with essence until hard peak formed. Divide the cream into two bowls. In one bowl add some color and fold the color nicely. Take a piping bag with any nozzle you want and to one side fill the white cream and to one side the pink cream. Pipe according to your wish.