{}

Beetroot and violet sponge cake

Violet sugar has a very intense flavour that is nicely balanced by the earthy taste of the beetroot. An exciting sponge cake that can be used in both sweet and savoury dishes. This type of light and fluffy cake is made using a siphon (also called a Kidde).

component image
component image

Allergens and dietary requirements

  • Gluten
  • Egg
  • Nuts
  • Vegetarian

Ingredients

50
g
ground almonds
100
g
red beetroot, boiled
125
g
egg white, pasteurised
80
g
egg yolk, pasteurised
50
g
Azuleta (Texturas)
65
g
flour
12
g
beet reduction
Recipe for:480 g

Scale recipe

component image