I wanted to make a pink Victoria sponge for a series I’m planning for Valentine’s Day, hence the hearts confetti. I have beetroot powder and I thought the cake will turn out pink and beautiful. The beetroot powder is healthy so I really hoped it will be a great alternative to food colouring. The batter had a lovely colour, but after baking there wasn’t any trace of pink left. I should have used food colouring for baking, I know that now.
That being said, I still wanted to share the recipe because it’s different than the Classic Victoria sandwich I made last year. This time I’ve replaced a third of the white flour with wholemeal flour. I wasn’t sure if it will rise nicely, but it did. I’m always trying to make the dishes I cook healthier.
I am considering another twist to the recipe and if that one turns out just as good, I will share that too. It’s still cake, so it should be enjoyed in moderation, but if it tastes amazing and it has a little bit more fibers, why not making a mix of flour. For the cake I used shop-bought strawberry jam as I finished the one I made last year. I looked and got one that has the first ingredient strawberries and not sugar. It has a lovely texture, with bits, and the flavour is great. I baked the sponges in the new sandwich tins I received this Christmas.
Ingredients for a cake with 8 servings:
– 225g soften butter
– 150g white flour
– 75g wholemeal flour
– 225g sugar
– 4 medium eggs
– 2 tsp of baking powder
– 2 tsp of beetroot powder (optional)
– 150g strawberry jam
– 300ml whipping cream
– 20g icing sugar
– 1 tsp vanilla paste
– 1 spoon of icing sugar to decorate and redcurrants