RED VELVET CAKE

My Fantasy with Red Velvet.., but I was always concerned with the amount of red food coloring in the cake. So  tried to colour with beetroot and raspberry extract, and this is what I got..!!

Ingredients

250 g. butter
1 1/2 cups sugar
2 1/4 cups plain flour
1/4 cup cocoa
2 tsp baking powder
3 eggs
1tsp. white vinegar
1tsp vanilla
1 cup sour cream
pinch salt

Beetroot and raspberry extract enough to colour (I pureed one small beetroot and handful of raspberries in the blender)

Preheat oven to 350/180. 

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat  vinegar and vanilla. Add the beetroot and raspberry extract to the desired colour. I pushed it through a fine sieve. Sift  flour, cocoa, baking soda and salt, add to creamed mixture alternately with sour cream, beating well after each addition. Pour it into a one 23-25cm /9-10 inch baking tray or divided in between two trays. Bake 25-30 mts for two trays or 45-50 mts if using one baking tray until skewer comes out clean. Leave it until cool.  

For the filling I used white chocolate icing instead of traditional filling or cream cheese frosting..!!


White chocolate icing.

200 g butter
375 g. icing sugar
100 white chocolate

Beat the butter until fluffy and add the icing sugar gradually. Melt the chocolate and add to the icing mixture gradually.