Beetroot Chiffon

I've made too much beetroot puree and stocked in freezer for more than 3 months! As I do not want my gal to consume them, so I've to think of ways to clear the puree, do not want to waste food right! hahaha...I fall back on the Strawberry Chiffon which turned great, as I think the beetroot puree has the same consistency like strawberry puree so should not be any problem substituting it :)

Afraid the beetroot taste will be too raw, I've added a lemon zest to the batter. The zests indeed perk up the chiffon cake otherwise it will taste too flat. So happy to see the chiffon turns out great without collapsing. Unlike baking muffins or simple cakes, always feel great sense of accomplishment when chiffon turns out so pretty!! ^-^

very soft & fluffy texture!!

I'm submitting this recipe to Aspiring Bakers #1: Chiffon Cakes (Nov 2010) initiated by Small Small Baker!!

Recipe modified from Strawberry Chiffon

Ingredient

• 200gm beetroot, steamed & pureed
  
• 6 egg yolks
• 1 lemon zest
  
• 60ml olive oil
  
• 50gm sugar
• some red food colouring (optional)
  
• 120gm plain flour
  
• 6 egg whites
• 1/2 tsp cream of tartar
• 70gm sugar

Method

1. Combine with egg yolks, oil, sugar, lemon zests and beetroot puree n a mixing bowl. Sift in flour until batter forms.
2. Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
3. Gently fold 1/3 of egg white foam into egg yolk batter. Pour mixture into remaining egg white foam and fold till combined.
   
4. Pour batter into ungreased 9" tube pan. Bake in preheated oven at 180 deg cel for 45mins. Remove from oven, invert cake onto table until completely cool before unmoulding.