Beetroot sponge cake: a delicate and bright dessert

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Did you know that beets can be the basis for a delicate biscuit? If you are looking for an unusual dessert that will amaze with its color and benefits, try adding the vegetable to baking. Beets not only give the sponge cake a rich red hue, but also add a special juiciness to it.

Ingredients:

• Beets (boiled and mashed) – 200 g
• Eggs – 4 pcs.
• Sugar – 150 g
• Flour – 200 g
• Baking powder – 1 tsp.
• Vanilla extract – 1 tsp.
• Oil – 50 ml
• Salt – a pinch

First, beat the eggs with sugar until the mixture becomes light and airy. This will add lightness to the sponge cake. Add vanilla extract and oil for aroma and moisture. Then carefully fold in the beetroot puree – it will not only add colour but also make the texture incredibly delicate. Next, gradually fold in the sifted flour with baking powder and a pinch of salt to balance the sweetness. Do not overwork the dough to keep it airy.

Bake the sponge cake in a preheated oven at 180°C for about 30-35 minutes or until a toothpick comes out clean. Let it cool before slicing so that the sponge cake retains its shape and texture. The beetroot is not noticeable in this dessert, but it adds important moisture, so the sponge cake stays fresh for a long time.

This sponge cake goes great with sour cream or chocolate cream. Adding beets makes this dessert not only delicious, but also healthier thanks to the vitamins and minerals of the vegetable. Try this recipe and surprise your loved ones with a bright and delicious dessert!