Restaurateur Catherine Lau demonstrates how to make Red Velvet Cheesecake during a workshop at Signature Kitchen organised by Flavours. Beetroot Sponge: 335g superfine cake flour (also known as high-ratio or low-protein flour) 40g cocoa powder 2 teaspoons baking powder 1 1/4 teaspoons fine salt 4 Grade A eggs 200g caster sugar 335ml vegetable oil, warmed 2 teaspoons vanilla flavouring 120ml beetroot juice from 1 large beetroot mixed with 2 teaspoons bright red colouring (optional) 250ml buttermilk (or 230ml milk mixed with 20ml lemon juice, left to stand for 10 minutes) 1 teaspoon bicarbonate of soda 2 1/2 teaspoons white vinegar Cream Cheese Filling: 450ml whipping cream, chilled 40g icing sugar 500g cream cheese at room temperature, chopped 90g icing sugar 1 teaspoon vanilla flavouring 45ml water mixed with 7g gelatine powder (or 10g for a firmer filling), dissolved in a double boiler for 10 minutes 2 tablespoons Irish cream or Jamaican dark rum cocoa powder, for dusting

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