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Eggless red velvet cake that too made up with all natural food color. A very safe for your little one’s as you know what exactly goes in cake. A perfect Valentine treat!
Ingredients
For Eggless Red Velvet Sponge
- 1/3rd cup Butter
- 1/2 cup Icing Sugar
- 1/2 cup Beet Root Puree
- 1 cup Plain Flour / Maida
- 1/2 tsp Baking Powder
- 1 tbsp Unsweetened Cocoa Powder
- 1/4 Cup Milk + 1tsp
- 1 tsp Vanilla Extract
- 1/2 tsp Eno Fruit Salt
For Frosting
- 1 cup Cream Cheese
- 2 tbsp Butter
- 1 tsp Vanilla Extract
- 1 cup Icing Suga
Instructions
- First peel and dice beet, put that into the pressure cooker along with 1/4 cup water. Pressure cook until 2 whistles.
- Then put boiled beet into a blender and puree it down.
- Take softened butter into a bowl, to that add icing sugar and cream that together.
- Now add beet puree in butter mixture and mix well.
- Now sieve plain flour, cocoa powder, baking powder into a butter mixture.
- Mix well.
- Add milk and combine well.
- Add Eno fruit salt, tsp of milk over Eno fruit salt and mix well.
- Now pour the batter into a greased tray and bake at 350 degrees Fahrenheit for 30 minutes.
For making cream cheese frosting
- Take softened butter into a bowl.
- To that add cream cheese, icing sugar, vanilla.
- Beat until it's smooth and creamy.
- After the cake is baked remove the tray from the oven and let it sit for 10 minutes.
- After 10 mts, trafer the cake on the cooling rack and allow it to cool down completely.
- Frost the sponge the way you like and top it up with sprinkles of your choice.
Recipe Video
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