Hi there guys!
Today I want to share a recipe a little different to a lot of the ones you may be seeing at the moment.
Everywhere I go at least, Christmas is filling up every crevice with adverts, presents, decorations, recipes and festive tins of sweets and chocolates galore.
For this little blog though, it will be a refreshing change from the mistletoe and snow covered everything which for some reason is reaching many of us in early November.
This cake I’m sharing with you today is an interesting one I made called Pepe Panggang which is an Indonesian cake made up with egg whites, coconut cream, sugar and flour as its main ingredients.
It is cooked in layers, with the mixture divided into thirds, each third coloured a different colour and each cooked individually before the next is added.
I left one of my layers uncoloured which makes it a bright white, but you can colour the layers any colours you like, providing you have the food colouring for it!
The recipe calls for 350 grams of egg white which will be approximately about 9 eggs separated for their whites, so be sure to get a lot of eggs and a few recipes where only yolks are used!
You can also use egg white powder to the same effect which will be quite a lot less messy, follow the package instructions to the correct amount of eggs in this case.
This is an interesting one to cook, even if you’re an experienced baker and a fun one to eat as it has a texture not like most generic cakes. Add to this it’s unusual prettiness which will have a few in wonder at how you did it, it’s certainly one to try, let me show you how!
Pepe Panggang – Indonesian Egg White Layered Cake
350g egg whites
1 teaspoon cream of tartar
1/2 teaspoon salt
150g Coconut cream
175g granulated sugar
85g cake flour (or plain flour with 2 tablespoons substituted for cornflour)
15g powdered milk
1/2 teaspoon vanilla extract
2 or 3 food colourings of choice, enough to colour
Grease a 9 inch rectangle tin and set aside.
Preheat the oven to 190oc.
Whisk the egg whites until foamy then add the cream of tartar and salt.
Continue whisking and add the sugar, bit by bit until the egg whites form soft peaks.
Add in the coconut cream and vanilla extract and whisk before sieving in the cake flour and powdered milk.
Mix lightly until smooth.
Divide the batter equally between three large mixing jugs and add a different food colouring to each, whisking until the colouring is combined.
In a small ladle (or other device to make sure the batter is the same amount each time until you get low), add some of one of the coloured batters and place in the tin, move the batter around by tipping the tin left and right until spread evenly, then place in the oven for 5 minutes.
Remove the tin and add the same amount of the next colour, spread evenly and baked for 5 minutes.
Keep repeating this, baking each layer for 5 minutes, until all of the batter is used and each layer is cooked through.
Turn out and cool on a baking tray, cut into slices and serve!