This cake is delicious and has half as much sugar as this recipe would normally require. If you divide it into 14 portions there will be about 10g sugar per slice
7 eggs, separated
4 tbsp milk
3.5 oz/200ml sunflower oil
5oz/140g soft brown sugar
7oz/200g plain flour
2 tsp baking powder
2 tsp vanilla extract
8oz/220g beetroot, grated
100g cream cheese
25g/5 tsp icing sugar
Raspberries & mint leaves to decorate
Preheat the oven to 170 degrees C/ 325 f/ Gas 3
Using kitchen towel wipe the inside of 2 x 8 inch cake tins with oil.
Whisk egg yolks and milk together.
In another bowl whisk together oil and sugar.
Add to the egg yolks and mix.
Mix together the baking powder and plain flour.
Stir this into the batter followed by the beetroot.
Whisk the egg whites in a clean bowl until they form stiff peaks.
Use a metal spoon to gently fold in the whites into the pink batter.
Divide the mixture between the 2 tins and bake in the pre heated oven
For about 30 mins until springy to the touch and a skewer comes out clean.
Remove from oven and leave to cool for 10 minutes.
Use a knife or metal spatula to run around the edge of the cake loosening it
from the tin.
To make the icing;
Whisk the mascarpone, cream cheese, icing sugar together and raspberries together.
The berries should be fairly blended but the icing will not be totally smooth.
Use the icing to fill and cover the cake.