Rainbow Vegetable Cake recipe

The goodness of natural vegetable colours — spinach, pumpkin and beetroot — makes this an unusual cake!

Serves 8

2 large eggs
¾ cups powdered sugar
100gm butter
1 cup flour (maida) (100 gm)
1 tsp baking powder
1 tsp vanilla essence
½ cup chopped spinach (palak) – puree in a mixer
½ cup grated pumpkin (kaddu) – grated & puree in a mixer
a drop of yellow colour
1 small beetroot – grate & puree in a mixer
1 tbsp drinking chocolate or bourn vita Set oven for preheating at 180°C for 10 minutes.

Beat eggs in a clean dry bowl with a clean dry electric hand beater and keep aside.

Beat butter and powdered sugar in a big deep pan with an electric hand beater till smooth and fluffy. Add essence and mix well.

Sift maida with baking powder. Keep aside.

Add half of the eggs and half of the maida mixture to the butter-sugar mixture. Beat well. Add the remaining maida mix and eggs. Beat for 3-4 minutes till the mixture appears light and fluffy.

Divide the mixture into 5 parts. Put 2 tbsp of spinach puree in one part, 2 tbsp of pumpkin puree and a drop of yellow colour to the second part and add 2 tbsp of beetroot puree to the third part.

Put choclate powder or bourn vita to the fourth part and leave one part white.

Grease a loaf tin and put layers of each batter one on top of the other. Do not mix.

Bake in a preheated oven for 40-45 minutes at 160°C/300°E

Test by inserting a knife in the center of the cake. If it comes out clean, remove cake from oven.

Remove cake from the tin after 5-7 minutes.