Eggless red velvet cake using natural colour and in pressurecooker

Red velvet cake                                                                   
Ingredients:                   

Butter 1/3 cup

Icing sugar 1 cup

Beetroot puree(1 beetroot boiled and grinded) 1/2 cup    

All purpose flour/maida 1 cup

Baking powder 1/2 Tsp

Unsweetened cocoa powder 1 Tbsp

Milk 1/4 cup + 1 Tsp

Vanilla extract 1 Tsp / vanilla essence 2-3 drops

Eno fruit salt 1/2 Tsp

Procedure:

1. First peel and dice beat put in pressure cooker along with 1/4 cup water and cook until 4 whistles. Then put boiled and peeled beet into blender and puree it down.
2. Take softened butter into a bowl and to that add icing sugar and whisk them properly with hand blender.
3. Meanwhile take a dry cooker put 1 cup salt or sand at the bottom and keep cooker ring/steel stand/steel or aluminium vessel inside the bottom of cooker and close the cooker with a thick steel plate and preheat the cooker at high flame for 8 min.
4. Now add beet puree in butter sugar mixture and whisk again.
5. Sieve plain flour,cocoa powder,baking powder into above mixture. Mix well.
6. Add milk,vanilla extract and combine well.
7. Add eno fruit salt and sprinkle 1 tsp of milk over it so that it rises properly thereby making the cake batter soft.
8. Now take a aluminium/steel pan and grease it with butter/ghee and sprinkle some maida all over the pan and tap it properly to remove extra maida. If you keep a greased butter paper at the base of vessel the cake wouldn't stick to your vessel at all.Now pour your cake batter in this pan spread it evenly with the help of wooden spatula and also tap the vessel so that the batter is evenly distributed.
9. Now keep the aluminium/steel cake batter filled vessel inside preheated cooker over the steel stand as shown below.
10. Close the cooker with steel plate and keep heavy weight over it as shown below and bake the cake for about 30 min or until the toothpick comes out clean.
11. When the cake cools down invert it on a wirerack.

Icing the cake

1. Keep a empty clean bowl in fridge for an hour or keep the bowl in another bigger sized bowl containing ice water for preparing icing for the cake
2. Now in this bowl take 100gm whipping cream and with the help of  electric beater beat the whipping cream at low speed until soft peaks are formed. Don't overdo it else whipping cream would get curdled.
3. Now fill this whipping cream in piping bag and refrigerate it for 15 min.
4. Meanwhile take your sponge cake and with the help of knife cut it horizontally into two equal halves.
5. Take out your piping bag from refrigerator and start covering one of your cake layer and start spreading it equally all over the cake.
6. Now put your second cake layer on top of it and make design as shown in above image or as per your choice.
7. I had made this cake for my son's b'day party the cake was really very soft,delicious and healthy to as no artificial colours are used.

Tip

In order to understand whether your whipping cream is ready for frosting just invert the vessel in which you whipped the cream if it's not falling down your frosting is done properly else again beat it for a while.