Vibrant pint-sized layers of naturally-dyed red velvet cake smothered in a light and airy cream cheese frosting.
In another medium bowl, cream together the butter and 50 grams of the sugar using an electric hand mixer for about 5 minutes. They should be light and fluffy.
Fold the dry ingredients and buttermilk into the wet ingredients in five alternating steps, beginning with one-third of the dry ingredients.
Using the hand mixer, whip the egg whites until they form soft peaks. Gradually add the remaining 50 grams of sugar while beating on high speed.
Stop the mixer just before it reaches stiff peaks and dust over the teaspoon of beetroot powder. Beat the powder into the meringue until it reaches stiff peaks.
Pour the cake batter into the prepared tin and bake for 30-32 minutes or until a toothpick comes out with only a few crumbs. Remove the cake from the oven and allow it to cool in the pan for 5-7 minutes and then turn out onto a wire rack to finish cooling. Allow the cake to cool completely before cutting or decorating.
In the bowl of a stand mixer fitted with the whisk attachment, combine the double cream, honey, salt, and vanilla. Beat on medium-high speed until the cream forms medium peaks. The mixture should resemble Greek yogurt.
This cake is best eaten the day it is served. It will keep in the refrigerator, but note that the beetroot may dye the frosting pink if left over 8 hours.