Blend the beetroot with 30 g of oil until you obtain a puree (I passed it through a sieve and used only the juice)
Separate the yolks from the whites. Beat the egg whites with the cream of tartar until stiff.
Beat the egg yolks with the sugar and vanilla for about 10 minutes until the mixture is light and fluffy. Add the beetroot juice or blended beetroot and the oil in a drizzle.
Mix the flour with the yeast and add it by spoonfuls to the egg and beetroot mixture.
Finally, incorporate the whipped egg whites with a spatula using movements from the bottom to the top.
Butter and flour the chosen mold and pour in the mixture.
Bake in a preheated oven at 160° for about an hour (do the toothpick test).
Once unmolded and cooled, sprinkle with icing sugar or decorate with whipped cream and currants.
