Vanilla And Beet Cake

Directions

1. 1
   Preheat the oven to 350°F. Grease a 10 inch diameter springform pan and sprinkle with flour. Beat the butter, vanilla extract, 1 1/4 cup sugar and a pinch of salt with the whisk of a mixer for 5 mins. Beat in the whole eggs one at a time, followed by 3 tbsp milk. Mix the baking powder with 3 1/4 cup flour and beat in quickly. Divide the mixture equally between 2 clean bowls and stir the vanilla seeds and 3 tbsp milk into 1 bowl.
2. 2
   Remove 3 tbsp batter from the second bowl, place in a blender with the beets and blend. Stir in the food coloring and 4 tbsp flour, then stir into the remaining batter in the second bowl. Spoon the vanilla and beet batters alternately into the pan and swirl with a fork to create a marbled effect. Bake for 35 mins, or until a skewer comes out clean. Allow to cool in the tin for 3 hours.
3. 3
   Turn the cake out of the pan and cut horizontally into 3 equal pieces by inserting a knife into the center and rotating the cake around it. Spread 3 tbsp redcurrant jelly over the bottom cake and place the second cake on top. Spread over 3 tbsp jelly and place the final cake on top.
4. 4
   Beat the egg whites until they form stiff peaks, gradually adding 1/2 cup sugar, continuing to beat until the sugar has dissolved. Spread over the top and sides of the cake. Using a cook's torch, heat the meringue until lightly browned (alternatively place under a hot broiler for 5 mins).