Basically a carrot cake recipe substituting carrot with beetroot, recipe from lemonpi.

Only change i made is reduce the sugar from 200g to 150g, which in the end the cake is slightly not sweet enough

Ingredients, the tedious part is grating of beetroot which texture is a bit hard and hard to grate

beetroot cake ready to go into oven

doesn’t look red at all eh?

Done

the cake is slight too wet, just ok for me.

Recipe from Serious Eats

Batter ready to go into oven

Done and topped with pecan chocolate icing

The cholate taste is nice, but the frosting never sets and turning to more liquid by the minutes, and at the end the icing just looks like chocolate sauce whereas the cake turn into a dense rubbery cake under that liquid icing. Excel in chocolate taste but fail in the other aspects

Recipe taken from Eat your heart out

Ingredients

Mixing egg white into batter

Done

Pipe whipped cream into it and top with cocoa powder since i don’t have any icing sugar. It taste like it has cream cheese in it though they are none. This cake is just okay for me.

Recipe taken from Lottie + Doof

Below metric amount of ingredients i used

• 190 gram walnut pulsed into rough ground walnuts
• 150 gram all purpose flour (the actual batter is very liquid, i added 1 Tablespoon more flour, but it is still very liquid, but in the end the cake turn out fine)
• 1 tablespoon baking powder
• 4 large eggs
• 150 gram cups sugar
• 125g freshly squeezed orange juice
• 1 1/2 tablespoons finely grated orange peel
• 1/2 cup olive oil (i used a whole tea cup of oil which i previously measured to be half a cup in amount

ingredients

this is how liquid the cake batter looks like. The batter turns out very liquid, very much like a pancake batter, i added i think i tablespoonful of flour to it, but still remain very liquidy, there is no batter-trail when it is poured into the cake pan.

Done

To show how liquidy the batter it, this is bottom of springform pan, there are a little batter seeping out from bottom of pan

But at the end, the cake turns out nice and yummy, the orange zest did its part of elevating the aroma and deliciousness of this cake. The cake look dense here, but the walnut oil etc manage to make it yummy.

Followed amount specified in The Kitchen 70’s recipe exactly, with exception of substituting lemon juice with cream of tartar, recipe i used as below

4 egg yolk, 15g sugar, pinch of salt

65g vegetable oil, 70g sifted fresh orange juice

85g flour sifted with 15g of corn flour

4 egg white(160g i didn’t measured the weight for my 4 eggs), pinch of cream of tartar, 75g caster sugar

i baked the initial 10mins on 175C, lowering it after the top is quite brown, the last 10 mins on 150C, total baking time only 25 minutes.

lovely puffed up when done baking, and inverted to a white vinegar bottle

looks okay here as well

slightly egg white not mixed into the chiffon resulting in white pockets, wish it is higher cake though, as seens it slight sink

taste is alright, just wish it is higher instead of sinking down eventually