Page 353 - CMC Recipe Book
P. 353
CMC
Recipe - Chocolate & Beetroot Sponge Category - Desserts/Pudding/Biscuits
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Primary Portions
Senior Portions
Preparation Time
Cooking Time
Cooking Temp
24
24
15 mins
70 mins
Gas 5/190°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Fresh Beetroot
500g
Eggs
6
Sugar
400g
Plain Flour
600g
Baking Powder
36g
Cocoa Powder
200g
Vanilla Essence
1 tbsp
Vegetable Oil
400ml
Total
Portion Cost
Method
Heat the oven to Gas 5/190°C.
Tip the beetroot into a food processor and blitz until finely chopped or use a cheese grater and grate if you don’t have a food processor.
Add the rest of the ingredients.
When completely mixed you may need to scrape down the sides once or twice.
Add the oil in a steady stream.
When all of the oil has been added, tip into a lined shallow tin, bake in the oven for 1 hour 10 minutes or until the cake springs back when pressed.
Fill with jam and cream to make a Victoria sandwich.
