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Ingredients
Pink food colouring
- 75 g raw beetroots
- 70 g water
Sponge cake
- 310 g unsalted butter softened, plus extra for greasing
- 280 g white sugar
- 1 orange zest only, no white pith
- 6 eggs
- 225 g plain flour
- 80 g self-raising flour
- 2 tbsp full cream milk
White fondant icing
- 40 g water
- 3 tsp gelatine powder
- 100 g glucose syrup
- 15 g glycerine (see Tips)
- 620 g icing sugar plus extra for dusting
Pink fondant icing
- 25 g water
- 3 tsp gelatine powder
- 100 g glucose syrup
- 15 g glycerine
- 620 g icing sugar plus extra for dusting
Buttercream icing
- 250 g icing sugar
- 125 g unsalted butter cut into pieces (2 cm)
- 2 tsp boiling water
- ½ tsp vanilla bean paste
Assembly
- 2 tbsp jam (flavour of choice)
- icing sugar for dusting
- water for brushing
- Nutrition
- per 1 portion
- Calories
- 901.3 kcal / 3785.6 kJ
- Protein
- 7.2 g
- Fat
- 30.2 g
- Carbohydrates
- 158.8 g
- Fiber
- 1.1 g
- Saturated fat
- 17.7 g
- Sodium
- 220.8 mg
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