Sorrel Sponge Cake

1. Cream the butter and sugar until light and fluffy.
2. Beat in the eggs, one at a time.
3. Add the vanilla, sorrel concentrate and milk.
4. Fold in the flour, baking powder, cinnamon and nutmeg until just combined.
5. Pour three-quarters of the batter into a prepared baking pan.
6. Tint the remaining batter with the food colouring or beetroot powder, dollop over the batter and gently swirl for a marbled effect.
7. Bake at 350°F (175°C) for 45–60 minutes, or until a skewer comes out clean.
8. Let it cool, slice, and enjoy a festive favourite with every bite! 🎄✨