Beetroot Cake

Preheat the oven to 180 deg. C. Grease a 2.5 litre Kugelhupf mould or deep tube pan or spray it with nonstick cooking spray. Sift the cake flour, baking powder, cinnamon and salt together. Beat the cooking oil and castor sugar until mixed. Separate the eggs. Add the beetroot, carrots, nuts and egg yolks to the oil mixture and beat until well mixed. Add the sifted ingredients and mix. Whisk the egg whites until stiff, but not too dry and fold them lightly into the batter. Spoon the batter into the pan. Bake the cake for about 1 hour until done. Allow to cool slightly, then turn it out onto a white rack to cool completely. Sift icing sugar over. Leave the cake to mature for a day before serving.