Ingredients

Method

• 90 g cake flour
• 30 g corn flour
• 300 g white sugar
• 12 free-range egg whites
• 1½ t cream of tartar
• A pinch of salt
• 1 t vanilla extract
• Dried pomegranate seeds, for sprinkling
For the icing, cream together:
• 200 g icing sugar
• 1/3 cup butter, softened
• 5 t cream cheese
• 1 t vanilla extract
• 1 small beetroot, peeled and finely grated

Method

Ingredients

Preheat the oven to 160°C. Sift the flour, corn flour and 100 g of the sugar together. Whisk the egg whites until stiff peaks form and add the cream of tartar and salt. Whip the remaining sugar into the egg whites, one tablespoon at a time.
Continue whisking for 1 minute and then add the vanilla extract. Fold the flour mixture into the egg mixture in three batches, then spoon into a nonstick baking tin. Bake for 40 to 45 minutes or until cooked through.
Remove from the oven, cover with a damp cloth and allow to cool. Spread the icing over the cake and sprinkle with dried pomegranate seeds. Wrap the cake in white greaseproof paper, tie with a ribbon and fresh flowers and offer with a bottle of rosé.