- TM 31
Ingredients
Red Velvet Cake
- 100 g beetroot, peeled and roughly chopped
- 35 g lemon flesh, 1/2 large lemon, skin and pith removed
- 50 g fresh or frozen raspberries
- 15 g apple cider vinegar
- 60 g natural yoghurt
- 60 g Kefir or buttermilk
- 110 g Butter
- 2 tsp vanilla extract
- 250 g sugar
- 2 eggs, separated
- 130 g plain flour
- 15 g cocoa, NOT dutch cocoa
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp cream of tartar
Accessories you need
-
Butterfly -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180
Place beetroot, lemon, raspberries, yoghurt, kefir and vinegar into TM bowl and puree for 1 minute at speed 10. Set aside.
Place butter, vanilla and sugar into TM bowl and cream for 30 seconds on speed 4.
Add egg yolks and mix for 10 seconds on speed 4.
IF YOU HAVE A SECOND BOWL; place egg white into clean and dry TM bowl. Insert butterfly and whisk for 1 minute at speed 4 on 37C. If you don't have a second TM bowl beat the egg whites to soft peaks using a hand held beater or whisk.
Pour the egg whites into the beetroot batter and mix for 5-10 seconds on speed 4 until just incorporated.
Pour the cake mix into a lined cake tin and bake for 25-40 minutes or until a skewer comes out clean. DO NOT OVERCOOK as the red colour will convert to brown.
Leave to cool in the tin for 10 minutes then turn onto cooling rack to completely cool.
Ice with cream cheese icing. Try my white chocolate cream cheese icing for total decadence. //www.recipecommunity.com.au/recipes/white-chocolate-cream-cheese-icing/77669
Red Velvet Cake
Tip
After seeing a friend make red velvet cake using 2 bottles of red food colouring I knew the thermomix would offer a natural alternative for red velvet cake and here it is!
The acidic ingredients are important for the tangy taste but also to maintain the red colour of the beetroot.
I used a 26cm square cake tin and then cut the cake in half to make 2 thin layers for the cakes in the photos. You could also use a 15cm round cake tin.
These quantities are actually a half batch so feel free to double the recipe and use a 20cm round tin. The cooking time will vary accordingly, start checking at 35 minutes and be careful not to overcook the cake.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
add dry ingredients to butter mix & then add beetroot mix
This looks good but seems to be missing steps. I'm guessing add dry ingredients to butter mix & then add beetroot mix?
Sonia Maree Skewes
Pathways of Potential- Back to Basics
Hi Karen, great to see a colour free version - mines in the oven now but I found that the recipe is missing the steps to add all the dry ingredients and when you put the beetroot mix back in. I hope I got it right! Will see when it comes out of the oven
Thanks Karen, looks good. Thanks for posting a 'colour-free' version!
Thanks Karen, looks good. Thanks for posting a 'colour-free' version!
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