- 150g Self-Raising Flour
- 175g Butter
- 175g Light Soft Brown Sugar
- 3 Large Eggs
- 20ml Beetroot Juice
- 25g Cocoa Powder Crimson Red
- 4g (1 tsp) Baking Powder
- 2g (1/2 tsp) Baking Soda
- Preheat oven to 180ºC. Prepare 2 round 8 inch cake moulds by lining with greaseproof paper. Grease with a little bit of oil or butter.
- Add the butter and sugar to a mixing bowl and cream until light and fluffy.
- Weigh and sift flour and baking powder in separate bowl.
- In another bowl weigh beetroot juice and eggs, and lightly whisk together.
- Incorporate alternate quantities of dry ingredients and eggs into the creamed mixture until fully incorporated.
- Add cake batter to the moulds (smooth out the batter evenly to prevent burning or uneven baking).
- Bake for 25 minutes (turning the moulds occasionally). Test the readiness of the cakes by inserting a knife to the center of the cakes (if knife comes out clean, cake is ready)
- 225g Cream Cheese
- 115g Butter (Softened)
- 150g Icing Sugar
- ¼ Fresh Lemon Zest
- 2ml Vanilla Extract
- Cream the cream cheese and butter until well combined.
- Add the icing sugar, lemon zest and vanilla extract and mix until all ingredients have been thoroughly incorporated.
Decoration Suggestions:
Cocoa Powder, Chocolate Decor, Fruit Pieces,
- Once the cakes are cool, slice the top of the cakes to allow a flatter top. Then carefully slice each cake into two, to provide four layers in total.
- Place a little frosting on the plate to position the first half.
- Add 1/5 of the frosting onto the first half of the cake. Spread evenly with an off-set spatula (pallet knife or spoon works as well). Let set for a couple of minutes before adding the next layer.
- Repeat step 3 for all the remaining layers including the top of the cake.
- Using an off-set spatula or a piping bag, add the frosting to the side of the cake. Smooth the sides by spreading it evenly around the cake.
- The finished cake can be decorated on top with cocoa powder, chocolate décor and fruit pieces.
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