Yes, you did read the title right. This week it is the Red Velvet Rose Cake. The shape of the cake was supposed to be a rose but I couldn’t find the rose pan so I bought a cool looking dome kind of shaped pan. I also opted to use beet juice instead of red food coloring but more on that later. There was also supposed to be a raspberry glaze on the cake which probably would have made it a bit more red but I figured since my cake is so far from looking like Rose’s cake in the book, I would go totally renegade and top the cake with some heated up left over chocolate ganac…….oh hell, who am I kidding, I put Hershey’s syrup on the cake. Actually, the cake was very good. Nice and moist with a hint of chocolate flavor. Doesn’t hurt that it was easy to make either, well except for roasting the damn beets to get 2-1/2 tablespoons of juice. I thought by doing that, I’d get a two for one. Beet juice for the cake and a batch of pickled beets, which I love! I bought giant beets, or should I say mutant beets, they were huge and it took about 2-1/2 hours to roast them.
On to the recipe. First, the ingredients.
You can see the giant beet in the picture, I had 4 of them to roast. Like I said, the recipe is pretty easy and basic. Mix the dry ingredients, then the wet and combine in the mixer.
After roasting the beets, I was just a bit short of the amount I needed so I added some water to the juice to get the 2-1/2 tablespoons. Then the juice is added to the egg whites and vanilla then into the batter. The first thing that came to my mind was bubble gum, well no, actually it was Pepto Bismol.
I put the cake in the oven thinking that some miracle was going to happen and the cake would magically turn red. That didn’t happen. Maybe a pink cake? Nope, not that either. A lovely beige cake emerged from my oven. One of my Alpha Baker friends, Jeniffer said that the beet juice probably reacted with the baking powder and that’s why the cake was beige. So much science.
I really did like the flavor of the cake and the chocolate syrup was tasty too. If I were to make this cake again, I probably look for a natural food color to try but using anything synthetic is just not the way I want to go. Maybe I should put a scoop of ice cream on the plate too and drown everything with the syrup.
Next week the Alpha Bakers will be tackling the Double Damage Oblivion. The name sounds intimidating but all I will say is CHOCOLATE!!