Hello everybody, it’s Jim, welcome to my recipe page. Today, we’re going to make a special dish, cauliflower carrot beetroot chocolate sponge cake. It is one of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Cauliflower carrot beetroot chocolate sponge cake is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Cauliflower carrot beetroot chocolate sponge cake is something which I’ve loved my entire life.
Carrots and beetroot are pretty, delicious, and versatile when used together. I already shared a dessert recipe with these veggies - Beetroot Carrot Halwa. This time I want to use these veggies in my cake recipe.
To begin with this recipe, we must prepare a few components. You can have cauliflower carrot beetroot chocolate sponge cake using 13 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Cauliflower carrot beetroot chocolate sponge cake:
- Get 1 cup maida
- Prepare 1/2 cup wheat flour
- Take 1 1/2 teaspoon baking powder
- Make ready 1/2 teaspoon baking soda
- Make ready 1/2 teaspoon vinegar
- Make ready 1 cup water
- Get 2 drops vanilla essence
- Take 1/2 cup oil
- Take 2 teaspoon cocoa powder
- Make ready 1/4 cup grated beetroot
- Get 1/4 cup grated carrot
- Get 1/4 cup cauliflower florets
- Take 1 cup powdered sugar
Combine all ingredients in a blender and purée until fine. Grease a baking tray with butter and dust it with flour and tap of the excess flour. Line it with Parchment paper and set aside. In a large bowl add in sieve together all-purpose flour, Salt and Baking powder together.
Instructions to make Cauliflower carrot beetroot chocolate sponge cake:
- First step boil water with salt enough to soak the cauliflower florets. Do not boil the cauliflower, once the water boils switch off the flame and add the cauliflower to it for two mins. Strain cook and blend into paste in a mixy jar.
- Put the grated carrot beetroot and cauliflower paste in a broad vessel and mix all together. Now add maida wheat flour powdered sugar pinch of salt cocoa powder to it.
- Mix all ingredients well and make a well in the centre to incorporate the wet ingredients. In the centre add the oil vinegar vanilla essence water and mix well.
- Now grease the mould with oil and pour the batter into the mould bake in preheated oven at 180 degrees for 30 to 40 mins. Do not open before thirty mins. The cake will not come out well. Prick with a toothpick and if comes out clean then it’s cooked else bake it for ten more mins. Every oven varies so the timing also varies check and bake according.
Beat together butter, Vanilla Essence and Sugar until it's creamy. In the food processor, blitz the beetroot, oil, eggs and milk, pour over the dry ingredients and add the grated carrot. Note: Use raw beets and raw carrots. After the cake is cooked, they become cooked, but they have to be added raw in the cake preparation. Butter a bundt cake pan or use Pam.
So that’s going to wrap it up for this special food cauliflower carrot beetroot chocolate sponge cake recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
