Well this was bound to happen eventually. Thank goodness we have a baking queen in our midst. The testing took a while, but we loved the end result and so will you. Additive free, made from scratch, beautiful fluffy Swiss roll, red velvet style! Woohoo! Pin this recipe for a special occasion, literally any excuse is what we are thinking!
Merry Birthday, anniversary, Christmas rolled into one! (Get it...rolled?)
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Need
- 50 Grams raw beetroot, peeled
- 20 Grams frozen raspberries
- 1 Tablespoon fresh lemon juice
- 1 Teaspoon apple cider vinegar
- 110 Grams self raising flour
- 20 Grams cocoa powder BUY
- 1/2 Teaspoon baking powder
- 1 Tablespoon beetroot powder
- 4 eggs
- 120 Grams raw caster sugar BUY
- 15 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Pinch pink salt flakes BUY
- 1 Teaspoon vanilla bean paste BUY
- 1 Batch Ermine Frosting Recipe
- icing sugar, for dusting
Do
- 1
Preheat oven to 160°C. Line a Swiss roll tray with baking paper.
- 2
Place beetroot, raspberries, lemon juice and apple cider vinegar into the Thermomix bowl and puree 1 min/speed 9. Scrape bowl and repeat. Set aside.
- 3
Sift flour, cocoa, baking powder and beetroot powder together. Set aside.
- 4
Place eggs and sugar into the Thermomix bowl, whip 8 min/37°C/Butterfly/speed 3/MC off.
- 5
Whip 20 min/Butterfly/speed 3/MC off.
- 6
Add half of the sifted flour mix to the bowl and incorporate 6 sec/Interval.
- 7
Add EVOO and salt and remaining flour mix. Incorporate 12 sec/Interval.
- 8
Finish combining by gently folding with a spatula. Pour into lined tray and bake 8 minutes. Or until JUST cooked. If it is overcooked, you won't be able to roll it. Remove from oven and let cool in tray with a clean tea towel over it.
- 9
When cool, turn cake out onto baking paper, trim sides if they're not soft. Spread Ermine Frosting all over. Roll the cake up, using the baking paper to help.
- 10
Dust with icing sugar.
