Beetroot chiffon. Fresh beetroot cut into pieces and put some water juice, egg yolks and egg whites separate, egg yolks plus 20g granulated sugar stirring sugar melting, into the corn oil and beet juice stirring, sifted into the low gluten flour, Z-shaped stirring without particles, do not over-stir. Stir into the ribbon, the particles inside are beet particles fiber. Egg white whipped without water and oil beaters, add granulated sugar in three parts, or twice, beat until the tip of the stiff peaks, divided into egg yolk paste, scraping technique to mix well.
The first mix into the egg white does not need to be fully integrated, and finally all the yolk paste into the egg white mix. The general state, the oven preheated 150 degrees, poured into two six-inch molds or an eight-inch mold , 140 degrees baked 50 minutes after the oven inverted until cool. Beet although the color is very heavy, but after baking the color is basically gone, if you want the color to be deeper, you can add some red velvet liquid, fluffy and soft not to shrink, good resilience.