Before go into the yummy cake topic, just a quick shop announcement. There are no dispatch of items between 23rd Dec to 10th Jan. All digital items are delivered as normal.
Here’s a fabulous, ‘celebration cake’ recipe which I love to make on special occasions. It’s called Non-dairy Beetroot Chiffon Cake, or ‘Pandan’ Cake in Chinese and it’s perfect for surprising your family and friends this Christmas.
Beetroot Chiffon Cake is super-scrumptious and will bring something new and completely different to your Christmas table!
It’s wonderfully light and moist because it’s made with vegetable oil and my recipe uses less flour and sugar than other cakes of a similar volume (not weight), so it’s also a healthier cake!
Don’t worry – it’s not really made with beetroots, I always use my handy tub of Beetroot Powder. Beetroot Powder is a completely natural and healthy food colour and sweetener, and although you would expect it to make the cake pink, after baking the finished sponge is an attractive light yellow.
But I do sprinkle Beetroot Powder on the top for an eye-catching, vivid pink decoration which makes it a very appetising special occasion (less-fattening) treat.
- 4 eggs at room temperature
- 1 tablespoon vegetable oil
- 70g granulated sugar (divide into two portions of 40g and 30 g)
- 70g Self-Raising flour
- 1 tablespoon Beetroot Powder (A small tub of versatile, natural Beetroot Powder can easily be obtained from Spice Mountain)
- 60ml (or ¼ cup) water
- a 20 cm Non-Stick Angel Cake Tin – my tin is 10 cm deep.
- Pre-heat the oven to 170ºC (fan-assisted)
- Separate the egg yolks & egg whites and put the egg whites into a very clean and dry bowl to make the meringue.
- Add 40 g of sugar to a bowl containing the 4 egg yolks. Then use an electric whisk to whizz it until the sugar is completely mixed in.
- Into the egg yolk and sugar mixture, add the tablespoon of vegetable oil, the water and the beetroot powder. Make sure each one is completely mixed in before you add the next ingredient.
- Then sift the flour and add it very gradually into the mixture, stirring all the time. Try not to add too much at a time, to avoid the mixture being lumpy.
Make the meringue
- Whisk the egg white using a completely clean and dry whisk. Then add the sugar, one-third at a time. Mix until stiff.
- Using a hand whisk, scoop up approx. 1/4 – 1/3 of the meringue and whisk it into the cake mixture, making sure it is completely blended.
- Next, fold the rest of meringue gently and swiftly into the batter.
- Pour the mixture into the cake tin and bake for 37-40 mins. You can check whether it is completely baked by inserting a thin wooden skewer and if there’s a little clump of cake on it when removed, the cake is done.
- Remove the cake from the oven and place the tin upside-down on a cake rack to cool. This will prevent the delicate sponge from sinking in the middle.
- When cool enough to handle, use a sharp knife to separate the edges of the cake from the tin and gently remove the cake.
- cut around the edge to take the cake out of the tin.
- Put the cake up right then cut the bottom then turn upside down to take the whole cake out.
- The bottom of the cake is now the top and all you need to do now is decorate your special Chiffon Cake.
- Dust a small amount of Beetroot Powder evenly over the moist surface of the cake. (Be careful with the Beetroot Powder, as we all know how it can stain fabrics!)
- As the top is slightly moist, the Beetroot Powder will turn into a glorious shade of bright pink!
And that’s it – a pretty and delicious cake that is light and moist – perfect for those who find traditional Christmas Cake and Christmas Pudding a little on the heavy side!
Wishing everyone a Happy Christmas & a Prosperous New Year!
Kyoko x x x