Ingredients
Makes three 9-inch cakes or 24 cupcakes
3 3/4 cups cake flour (390 g)
2 tsp cream of tar tar
½ cup self-raising flour
4 1/2 tbsp. NATURAL cocoa powder (not Dutch processed or dark)
2 tsp. salt
6 tsp. Baking Powder
Sieve together
2 1/4 cup butter (340 g)
2 tbsp. vanilla extract
3 3/4 cups white sugar (750 g)
6 eggs
Cream room temperature Butter and sugar and vanilla till light and fluffy then add eggs one at a time
¾ cup buttermilk (170 mL)
3/4 cup plain yogurt (170 g)
4 medium raw beetroot grated
6 strawberry’s
3 tbsp. white vinegar
3 tbsp. lemon juice
Peel raw beetroot and grate, add to food processor with lemon juice and vinegar and blend till very smooth, add yoghurt, and buttermilk and strawberries and blend further.
Add dry goods to butter mixture and fold till stiff, then add beetroot mixture, divide into two tins
750 grams creams cheese
6 cups icing sugar
340 grams butter
2 teaspoon vanilla
3 tablespoons cream
Whisk butter and sugar till smooth then add rest of ingredients together FOR ICING
