Quick beetroot cake

Does the name of this recipe catch your attention? Beet sponge cake. Well, the same taste will surprise you !! Really exquisite and delicious. It is true that beets have an intense and very particular flavor, but when mixed with the ingredients of the cake such as milk, flour or eggs and, later, when baked, it loses that intensity and is enhance your sweeter side. It's delicious, I assure you.

To preserve it, I recommend unmolding it once it has warmed up and when it is cold we store it in a tupperware or a zip bag. However, if you want to freeze it, you must do it when it is hot. You cut the piece that you want to freeze hot and put it in a zip bag or a tupper. And from there, directly to the freezer. This will make it juicy when you defrost it (remember to do it in the fridge for 12-24 hours or at room temperature for 2-4 hours).

Quick beetroot cake

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A delicious and surprising beet sponge cake, with intense color and smooth and sweet flavor. Exquisite as a breakfast or snack.

• Irene Arcas

• Recipe type: dessert
• Calories: 250
• Rations: 10

• Preparation time: 5M
• Cooking time: 40M
• Total time: 45M

Ingredients

• 250 g of sugar
• 3 eggs
• 150 g canned beets
• 1 natural yogurt or 125 ml of milk or cream)
• 100 gr of sunflower oil
• 1 pinch of salt
• 250 g of wheat flour
• 1 envelope of yeast type Royal (16 gr.)

Preparation

1. We put the 250 gr of sugar, the eggs and the beet and we program 3 minutes, temperature 37º, speed 4 so that the cake is more fluffy.

2. Add the yogurt and sunflower oil and mix to 5 seconds at speed 3 or until well mixed.

3. Add the salt, flour and yeast and mix well 10 seconds, speed 4.

4. We preheat the oven to 180º heat up and down, or fan function (I turn it on just when I start to make the recipe, because it takes more or less that to reach 180º).

5. We put the cake in a mold spread with margarine so that it does not stick. We put in the oven 30-45 minutes depending on the mold and the height of our sponge cake