Grease and line with parchment paper a 9" round cake tin,and preheat microoven at 180°C.
Whisk together in a large bowl the dry ingredients; flour,salt , icing sugar,baking powder and keep aside.
In another big bowl ,beat eggs one at a time ,till well combine.
Add 3/4 cup milk and vanilla extract,mix properly.
Now in three batches mix dry ingredients with wet ingredients in cut and fold method.
Divide the batter into three portions.
Now add spinach puree in one portion, beetroot puree in one portion and rest milk with last portion, combine it well.
In the middle of the pan pour 2 tbsp of white mixture then over it add 2 tbsp of spinach mixture ,then over it 2 tbsp of beetroot mixture and repeat the steps until all batter has been used.
Bake for 40 minutes until a toothpick comes out clean.
Remove the cake from the oven and let it cool for half an hour.
For strawberry mousse, take water in a small bowl sprinkle gelatin over it and keep aside for 5 minutes.
In a oven proof bowl add chopped strawberries and sugar , microwave it for 5 -6 minutes or till it soften.
Add gelatin mixture and again microwave it for 30 seconds, Cool down the mixture and make a smooth puree.
Whip the cream and vanilla extract until stiff peaks form.
Fold the strawberry puree into the whipped cream, now the mousse is ready.
Pour the mousse over the cake and chilled it in the refrigerator for an hour or till it set.
Serve with fresh strawberries and enjoy.
