Hi everyone 🙂
How are you?
I hope you are not wet and cold!
Sydney weather is not too friendly at the moment..so upsetting 😦
but..it might be just the perfect weather for some other people (i had to admit, staying at home- cozy and warm under my blanket, baking, blogging, a cup of tea, rain and jazz are quite a combination!).
Anyway, I want to share my joy and happiness in this post! Today, I received an email from Serena, Regan and Deanna of The Recipe Redux.
I am now an official member of The Recipe Redux! I am sooooo happy and excited 🙂
The Recipe Redux is an online cooking community devoted to healthy, delicious dishes. Head over their website to check it out!
“As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (of The Professional Palate Blog), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.”
The Recipe Redux– 2011
I will start my Redux creation next month!
In the mean time, I have a recipe to share- a beautiful cake and delicious!
Dea’s Three Colours Steamed Cake
4 whole eggs + extra 2 egg yolks
175-200g caster sugar depending on how sweet you want it to be
200g plain flour, sifted
1tsp vanilla essence
1tsp baking powder
200ml Carnation coconut flavoured light evaporated milk
1tsp pandan paste
1tsp rose essence (and pink food colouring, if you wish)
1-2tbsp unsweetened cocoa powder
- Beat the eggs (in total: 6 egg yolks+4 egg whites) and sugar with electric hand mixer (moderate-high speed), until it’s creamy, fluffy and white in colour. It takes around 15-20mins.
- In separate bowl, sift together flour and baking powder. Add the flour mixture to the egg mixture, slowly fold it using a wooden spoon or spatula. Add vanilla essence. If you use powdered vanilla essence, sift it together with the flour and baking powder.
- Slowly pour the coconut flavoured light evaporated milk and fold it using the wooden spoon/spatula.
- Divide the batter into three bowls. We are gonna add pandan paste to one, rose essence (and pink food colouring if you use one) to the other one, and cocoa powder to the last one. Mix slowly. Before the next step, prepare the steamer. You could use the electric steamer or you could do it in a big pot on a stove. Also, prepare the tin. I used the round baking tin, 20cm diameter.
- Next step, you could use a soup ladle or a small tea cup. Firstly, pour around 2-3 ladles of the pandan batter (depending on the size of the ladle) into the centre of the tin. It will slowly move towards the edge of the tin.
- Next, pour the same amount of rose batter into the centre of the tin, on top of the pandan batter. Repeat with the chocolate batter. Do it slowly and gently, to get a good circle.
- Repeat the step until all three batters are over.
- Steam it for 30mins.
I used the Carnation coconut flavoured light evaporated milk instead of coconut milk. Therefore this cake has less saturated fat.
Also, as this cake is an egg-based cake, the texture is very light and fluffy. It is not dense and heavy for the palate. It’s yummy!
I hope you enjoy it!
If you like this post, why don’t you share it with your friends and family?
Quotation from The Recipe Redux (2011)- http://www.thereciperedux.com/