Inspired by the delicious unrefined Demerara Icing Sugar which has no colourants or preservatives (it’s unbleached too!) but has a lovely caramel flavour, this cake is tinted a pretty pink using a little beetroot juice – a clever (and inexpensive) way of making your own food colouring!
Variety of berries, flowers, to decorate the top
Preheat oven to 175. Prepare three 20cm round pans with butter, parchment and flour. Sift together flour, baking powder and salt. Set aside.
Stir vanilla bean paste into buttermilk. Set aside.
In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment. Cream until pale and fluffy, about 5 minutes.
With the mixer on low, add egg whites one at a time. Mixing well after each egg.
Add one third of your dry ingredients and mix just until combined.
Add one half of your buttermilk. Mix. Alternate ingredients again. Dry, wet, dry and mix gently. Do not over mix.
Divide batter between the three prepared pans. Bake 30-33 minutes, rotating pans once. Cake is finished when a toothpick comes out clean.
Cool 10 – 20 minutes before inverting cakes from pans. Cool completely before assembling cake. Wrap with plastic wrap and refrigerate if not using until tomorrow.
Make the frosting by whipping the butter until fluffy. Sift the Natura Demerara Icing Sugar and add to the creamed butter. Whip until light - adding a few drops of milk if necessary. Assemble the cake by layering the sponge with the buttercream, some frozen smashed raspberries and continue layering. Smooth the sides with a spatula - don’t worry about being neat that’s the beauty of a naked cake!
Prepare the glaze by melting all the ingredients (except the beetroot) together in the microwave until smooth then tint it a pretty pink with the beetroot. Drizzle the glaze over your iced cake then decorate with roses, berries and beetroot chips for crunch!
Recipe by Katelyn Allegra
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