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Categories:
Cake nonfat buttermilk vanilla cake flour unsweetened cocoa baking powder salt sugar butter canola oil eggs egg white baking spray with cream cheese heavy whipping cream yogurt vanilla salt powdered sugar MERINGUE FROSTING granulated sugar egg whites cream of tartar salt
Viewed: 43 - Published at: 3 years agoIngredients
- CAKE:
- 1 (10-ounce) beet, peeled and cut into 8 wedges
- 3/4 cup nonfat buttermilk
- 1 1/2 teaspoons vanilla extract
- 8 ounces cake flour (about 2 cups)
- 3 tablespoons unsweetened cocoa
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups granulated sugar
- 1/4 cup butter, softened
- 1/4 cup canola oil
- 2 large eggs
- 1 large egg white
- Baking spray with flour
- FILLING:
- 4 ounces 1/3-less-fat cream cheese, softened
- 2 tablespoons heavy whipping cream
- 2 tablespoons 2% reduced-fat Greek yogurt
- 1/2 teaspoon vanilla extract
- Dash of salt
- 1/2 cup powdered sugar
- MERINGUE FROSTING:
- 2/3 cup granulated sugar
- 4 large egg whites
- 1/4 teaspoon cream of tartar
- Dash of salt
Method
- Preheat oven to 350°.
- To prepare cake, place beet in a small saucepan; cover with water. Bring to a boil. Cook 10 minutes or until tender. Drain and cool slightly.
- Place beet in a food processor; process until very finely chopped. Remove 1 cup beet from processor; reserve remaining beet for another use. Combine 1 cup beet, buttermilk, and 1 1/2 teaspoons vanilla in food processor. Process until very smooth.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cocoa, baking powder, and 1/2 teaspoon salt in a bowl, stirring well with a whisk.
- Place 1 1/2 cups granulated sugar, butter, and oil in a large bowl; beat with a mixer at medium speed until fluffy (about 5 minutes). Add eggs and 1 egg white, 1 at a time, beating until incorporated. Add flour mixture and beet mixture alternately to butter mixture, beginning and ending with flour mixture. Divide batter evenly among 3 (8-inch) round metal cake pans coated with baking spray. Bake at 350° for 23 to 24 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pans on a wire rack. Remove cake from pans; cool completely on wire rack.
- To prepare filling, place cream cheese, cream, yogurt, 1/2 teaspoon vanilla, and dash of salt in a medium bowl; beat with a mixer at high speed until smooth. Add powdered sugar; beat at low speed 1 minute or until well combined (do not overbeat).
- To prepare meringue, combine 2/3 cup granulated sugar and remaining ingredients in the top of a double boiler. Cook over simmering water 2 to 3 minutes or until a candy thermometer registers 160°, stirring constantly with a whisk. Remove from heat. Beat egg mixture with a mixer at medium speed until soft peaks form; beat at high speed until stiff peaks form (do not overbeat).
- Place 1 cake layer on a plate, and spread half of filling over top; top with another cake layer. Spread remaining filling over top; top with remaining cake layer. Spread meringue frosting over top and sides of cake.
