| Ingredient | Method |
| 4 A egg whites @ room temp 4 A egg yolks @ room temp 110g caster sugar 110g High protein flour 50g honey, diluted with 30ml hot water 6g beetroot powder +10ml water | 1. Line a 6" round cake pan, spray with some oil and followed by parchment paper. 2. Preheat oven to 180C. 3. Place egg whites in mixing bowl and beat at high speed (speed 5) for 30 sec until slightly foamy. 4. Gradually add in sugar and beat until firm peaks form. 5. Add yolks one at a time at medium low speed (speed 2) until well combined about 1 minute. 6. Add sifted bread flour and beat until just combined. 7. Pour in honey mixture and continue beat for 1 minute. 8. Pour batter through a sieve into a bowl (Press with spatula to help batter go through sieve), then divide half of the batter into another bowl and one portion mix well with the beetroot mixture . 9. Spoon 1-1.5 tablespoons of the beetroot batter into the middle of the mould then 1 tablespoon of the plain batter on top. Continue alternately the batter until finish them. Tap pan on the counter to remove air bubbles. 10. Smooth the top of batter by using spatula, to remove any remaining bubbles. 11. Bake in preheated over for 40-45 minutes or until top is evenly browned. 12. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 13. When cake is cool enough to handle, remove from pan. Peel off parchment paper and turn it upside down onto a fresh piece of parchment paper. 14. Wrap with plastic wrap and chill overnight to preserve moisture in the cake. 15. To serve, cut off all the edge on all side except top and bottom with a sharp knife. |
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