Recipe:
Ingredients: 6 eggs, separated 1 cup granulated sugar, divided in half 1 tsp vanilla 1/3 cup buttermilk 1 tsp cream of tartar 3/4 cup cake flour 1/3 cup beet powder 1 Tbsp cocoa powder Preheat oven to 350 degrees F (175 degrees C). In a metal bowl placed atop a pot of simmering water, whisk together egg yolks, 1/2 cup granulated sugar, vanilla and buttermilk for 3-5 minutes until pale yellow. Remove from heat and continue whisking for an additional 5 minutes until thick and foamy, nearly tripling in size. Meanwhile, in a separate bowl, whisk together egg whites until foamy. Add in cream of tartar. Continue whisking until soft peaks begin to form, then gradually add remaining 1/2 cup granulated sugar and beat until peaks are stiff and glossy. In a third bowl, sift together cocoa powder, cake flour and beet powder. Gently sift dry ingredients into egg yolk and egg white mixtures, folding all three components together until combined. Divide cake batter into two 9" round cake pans, lined on the bottom with parchment paper. Bake for 20-25 minutes. Remove from heat and invert pans over baking rake while cake cools. Gently cut cake away from edges and remove from pan. Frost and layer as desired. Cream Cheese Frosting Ingredients: 8 oz (two sticks) butter, room temperature (I use Earth Balance) 8 oz cream cheese (I use tofutti) 1 tsp vanilla 1 cup powdered sugar Cream together butter and cream cheese. Add in vanilla and powdered sugar, beating until well combined. Allow cake to completely cool before frosting. Makes enough to frost a two layered cake.
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