INGREDIENTS
100 gs
cake flour
100 gs
cane caster sugar
1/2 tbsp
cacao powder
1/2 tsp
baking powder
1/4 tsp
sea salt
1 tbsp
tsp beetroot powder
1 large
egg yolk
90 mls
cold-pressed rapeseed oil
60 mls
buttermilk
1/2 tbsp
apple cider vinegar
1 tsp
vanilla extract
2 larges
egg whites
150 mls
double cream
80 mls
agave syrup
1/8 tsp
sea salt
1 tsp
vanilla extract
250 gs
cream cheese