“Pepe Panggang” is one of the classic cake one can find easily at the market or local snack/traditional bakery in . Not sure on right translation for the name. Kue = Cake, while Pepe seems to be meaningless , Panggang means = bake. So literally Kue Pepe Panggang means Baked Pepe Cake.
However since the main ingredients is egg whites and the look of the cake is layered, it is natural to describe it as egg white layered cake.
Mum happen to mentioned that she have the recipe for this cake and she suggest why don’t I try to bake one. Hmmm… my guess she in a subtle way telling me that no more chiffon please… considering recently I bake Chiffon cake almost everyday (since I can’t finish one cake by myself, I sent most of my Chiffon Cake for her to try and help me finish).
Below please find my Pepe Panggang, this was my first attempt making layered cake, despite the uneven layered :). Now I have more confidence and dare to put the famous Indonesian Kue Lapis (the original Layered cake) in one of my Thing To Bake list.
Ingredients : fit 10 x 22 x 7 cm tin
- 350 gr egg whites
- 1 tsp cream of tartar (highly recommended to use to balance the egg whites because the batter have to sit for sometime due to the layer by layer baking)
- 1/2 tsp salt
- 150 gr coconut cream
- 175 sugar
- 85 gr cake flour
- 15 gr powder milk
- 1/2 tsp vanilla/coconut essence (optional)
Red food coloring
- Green food coloring or pandan paste
- Whisk egg white until foamy then add in cream of tartar and salt.
- Continue whisking and add sugar little by little and whisk at medium speed until medium peak.
- Reduce the speed and add in coconut cream and whisk for a while before sieve in cake flour and powder milk. Mix lightly using spatula until no lump.
- Divide the batter into 3 and then add red and green coloring.
- Using soup ladle pour 1 ladle of white mixture to the tin and spread evenly to make thin layer (I forgot to prepare baking paper for the tin and hence use non stick spray in the last minute)
- Bake at 190C both upper and lower heat for 5 minutes or until the layer start to look golden brown or to dry.
- Remove the tin from heat and pour red mixture on top of the baked white layer, spread evenly and put back to the oven. This time switch off the lower heat and from now on bake only using upper heat.
- Repeat step no 7 with green mixture and keep repeating the same process until mixture is finish. You can use scrapper / clean spatula to carefully press each baked layer for firmer and thinner layer.
- For the final layer, bake the cake until the top surface turn golden brown evenly.
I counted my finished cake and I have about 13 layers in total. By the end of my baking I still have some white mixture left which was still sufficient for another 2 layers but since my last layer was white and I don’t want to have another white (it was too risky to add food coloring to the already rather watery mixture) I decided to stop at the last white.
I believe if one divided the mixture equally, it can serve 15 layers in total or even more (depending on how thinly you spread the batter on each layer)
This was my cake after took it out from the oven for cooling.
And this is how it looks inside after cutting.
Hope you will have the chance to try baking this cake, it is a good recipe to maximize any egg whites left over.