The Red Velvet Sponge cake

Fluffy and soft in mouth sponge cakes can be a dream for many.
More so if it has to be a red velvet cake without synthetic food colours!!
Let's bake!!

Ingredients -  

• milk - 1/2 cup
• vinegar -1 tbsp
• Powdered sugar -1 cup
• Curd -1/2 cup
• Oil-1/2 cup
• Vanilla essence -1 tbsp
• Oyecurry's beetroot powder -2&1/2 Tbsp
• All purpose Flour(maida) -1&1/2 cup
• Baking powder -1 tpbs
• Baking soda -1/2 tbsp
• Cocoa powder -1 tbsp

Process:  

1. Mix vinegar in milk and keep aside.
2. Take powdered sugar in a wide bowl and add curd in it and whisky well.
3. Add the vanilla essence and oil and whisk well again.
4. Mix Oyecurry's beetroot powder and beat untill the mix gets the beetroot stain.
5. Now sift the all purpose flour along with the baking powder,baking soda and coco powder into the whisked mix and beat it for 5 minutes.
6. Transfer the beaten cake mix into a cake mould and bake it in a preheated pan/oven on low heat for 45-50 minutes.
7. Do the baking check with a knife of tooth pick and let it cool.  Demould onto a tray/plate.
8. Cut into slices and serve as it is or with chocholate sauce.  

Tip: The brilliant red colour of the beetroot powder does fade after baking. If bright red colour required, consider adding half teaspoon of edible cake colour into the batter.