Method
- In a mixing bowl add the Middleton Gluten Free Multi Sponge & Muffin Mix
- Add the butter egg, red colouring optional & beetroot and slowly mix for 30 seconds.
- Scrape down then mix for 2 min on medium speed.
- Add the mix to a greased baking tin – approx. 200mm x 260mm x 50mm deep (rectangle tin).
- Bake for approximately 30-35 mins and allow it to cool.
- For the cream cheese frosting, mix all ingredients on low speed until light & fluffy.
- Once cool, slice cake in half and spread with a 1/3 of the cream cheese mix.
- The rest spread over the top of the cake and portion as needed.
Chef’s Tip:
Cooking times and temperatures may vary depending on type of oven used.
For a deeper red, add more red food colouring gel.