Summer Cake with Berries Red Beet and Snow Quinoa Flakes
This cake is an absolute summer dream come to life! With its vibrant hues and delightful flavors, it's impossible not to feel joy just by looking at it. The stunning red from Suncore Foods® Red Beet Powder brings a burst of color that’s sure to brighten up any day, while the fresh, seasonal mixed berries add an explosion of flavor that dances on your taste buds! Plus, incorporating Suncore Foods® Snow Quinoa Flakes into the mix adds a lovely texture and love for wholesome . Each slice sings a sweet melody that beckons warm days ahead. Treat yourself and experience this dreamy combination that our hearts can’t stop singing about. Let the baking magic begin!
Ingredients
Cake:
6 large eggs at room temperature
1 cup (200g) granulated sugar divided
1 1/2 cups (180g) plain cake flour
1/2 teaspoon salt
1/4 cup Suncore Foods® Snow Quinoa Flakes
Frosting:
1 cup cream cheese
1 cup whipping cream cold + 1/2 cup room temperature
4 tbsp powdered sugar
1 tsp vanilla
2 tbsp Suncore Foods® Red Beet powder
Toppings:
Fresh Berries
Toasted Suncore Foods® Snow Quinoa Flakes
Directions
1. Prepare the Cake — Preheat the oven to 350°F (177°C). Line the bottom of a springform pan (at least 3 inches tall) with parchment paper. Do not grease the pan. Separate the egg whites and yolks carefully, ensuring no yolk gets into the whites. In a mixing bowl fitted with a whisk attachment, beat the egg yolks with 1/2 cup of sugar on high speed until pale and tripled in volume (about 5 minutes). In another clean mixing bowl, whisk the egg whites on medium-low speed until foamy. Gradually add the remaining 1/2 cup of sugar and increase the speed to medium-high. Beat until soft peaks form (7-10 minutes). Using a spatula, gently fold 1/3 of the whipped egg whites into the yolk mixture until mostly smooth. Add the remaining egg whites and gently fold until well combined. Fold in the sifted flour and Suncore Foods® Snow Quinoa Flakes in three additions, mixing gently after each addition until smooth. Pour the batter into the prepared pan and smooth the top. Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. Avoid opening the oven during the first 30 minutes. Let the cake cool completely in the pan. Run a knife around the edges and invert it onto a cooling rack. Wrap the cooled cake in plastic wrap and refrigerate overnight to make slicing easier.
2. Prepare the Frosting — In a small bowl, mix the Suncore Foods® Red Beet powder with 1/2 cup of room-temperature whipping cream until dissolved. In a separate mixing bowl, beat the cream cheese, powdered sugar, vanilla, and 1 cup cooled whipping cream until smooth. Set aside 1/3 of the cream mixture. Add the beet mixture to the remaining frosting and beat until smooth.
3. Assemble the Cake — Slice the chilled cake into three even layers. Place the first layer on a plate. Pipe alternating swirls of white and beet-colored frosting to cover the entire layer. Repeat with the remaining layers, placing the final layer upside down for a flat top. Smooth a thin crumb coat of beet-colored frosting over the entire cake and scrape off the excess with a cake scraper. Chill for 15 minutes until the crumb coat is firm. Spread 3/4 of the remaining frosting around the cake and smooth it with a scraper. Transfer the remaining frosting to piping bags and decorate the cake as desired. Top with fresh berries and sprinkle with toasted Suncore Foods® Snow Quinoa Flakes for added texture. Enjoy!