Beetroot Sponge

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Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 70 g beetroot powder – shop-bought
  • 90 g cake flour
  • 5 ml crimson pink colouring
  • 10 g invert sugar syrup – available from pharmacies
  • 2 g salt
  • 300 g egg whites
  • 100 ml olive oil


Mix all the ingredients together and blend with a stick blender. Pass through a sieve and then allow to rest for 30 minutes. Transfer to a cream syphon gun and charge with 3 chargers.

Use polystyrene cups and make a small hole at the bottom. Fill the container halfway with the espuma and microwave for 30 seconds. Place the cup upside down to cool.