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Red velvet sponge cake

A delectable sponge cake, not too sweet and featuring the flavours of chocolate and beetroot.

Makes 940g.

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Allergens and dietary requirements

  • Nuts
  • Gluten
  • Egg
  • Vegetarian

Ingredients

100
g
ground almonds
80
g
water
70
g
cocoa powder
20
g
beetroot powder
250
g
egg white, pasteurised
160
g
egg yolk, pasteurised
100
g
sugar
130
g
flour
30
g
beet reduction
as needed
beetroot powder

Scale recipe

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