February 19, 2010 at 1:05 AM #134034
I tried the previous recipe but modify it to what I learned in high school.8 egg whites1 1/4 cup sugar1 1/2 cup all purpose flour.Preheat water in a steamer. Beat the egg whites until peak. Add the sugar gradually. Continue beating after each addition. Then add the flour one tablespoon at a time, continuously beating the meringue. Put in a pan lined with wax paper with holes. Steam for 45 minutes under medium to low flame.Invert, cool and remove from molder.
August 31, 2008 at 12:40 AM #89663
oops, i tried pasting the website, it did not work, so here is the recipe copied from “LEITES CULINARIA”
4 large eggs
8 large egg yolks
1 1/4 cups sugar
1 1/2 cups sifted all-purpose flour
1. Preheat the oven to 350°F (175°C). Cut six 7-inch squares of baking parchment, then line a well-buttered 10-inch tube pan this way: Place a parchment square on the diagonal in the bottom of the pan so that one of its points touches the central tube; now flatten the square against the bottom of the pan and up the side, pleating it as needed for a smooth fit. Next lay a second square of parchment in the pan the same way, so that it slightly overlaps the first square, and smooth it against the pan bottom and side, pleating it as necessary for a snug fit. Continue lining the pan with the parchment squares, each one overlapping the previous one, until you’ve completely covered the bottom and sides of the pan; you’ll need all six squares. The points of the squares will stand several inches above the rim of the pan all around; this lends a decorative touch and is characteristic of Pão-de-Ló.
2. Beat the eggs and egg yolks in an electric mixer at high speed for 1 minute; now add the sugar in a slow but steady stream, beating all the while, and when all the sugar is incorporated, beat at highest mixer speed for 15 minutes.
3. Reduce the mixer speed to low and add the flour, 1 heaping tablespoon at a time, beating all the while. Stop the machine about midway through the addition of the flour and scrape down the sides of the mixer bowl thoroughly. Resume adding the flour at low mixer speed and, when all of it is incorporated, spoon the batter at once into the prepared pan. Bake uncovered for 40 minutes or until the cake is lightly browned and spongy to the touch. Remove the cake from the oven and from its pan, then cool it rightside up in its parchment liner on a cake rack. Let the cake come to room temperature before serving or using in recipes.
August 31, 2008 at 12:32 AM #89662
like you, i do have cravings for specialty foods too. being away from the main source, i have to improvise.
our bicol marcasotes is very similar to the portuguese sponge cake (Pão-de-Ló),
the difference is the baking style. marcasotes is almost “steamed bake” inside a clay pot with banana pulps liner.
the faint smoke flavor comes from the “gatong” under the clay pot. pirming pinag tatånaw para wag mag-karaba
ang kalayo or over heat. constant heat.
if you were to do it at home here’s what you can do. use a brioche pan & line it with parchment paper before you pour the batter.
when baking – leave a pan of water inside the oven (baño maria / bain-marie) to keep your sponge cake moist.
to get the smoke flavor you can use a small tray of water soaked hickory wood chips, put it in the very bottom of the oven.
another way of baking is not in an oven but baking it inside a bb-q grill, so you can use the actual aromatic wood chips to burn,
and put a pan of water (baño maria / bain-marie) on the side.
better yet, find out if they sell portuguese sponge cake at your local chinese bakery and that may be a simple fix for your cravings.
here the recipe for the potuguese sponge cake – give it a shot!
August 30, 2008 at 9:34 PM #89657
Kan Abril ko pa ini na hapot. Ihapot ko lang tabi guiraray. Siisay tabi an me aram kan recipe kan Marca Sotes?
April 23, 2008 at 7:20 PM #83919
Haloy na panahon na akong dai nakatana k marcasotes. Kaito, sa legazpi, sa golden dragon kami nagbabakal kaan. pero ngonyan dai na sinda nag gigibo. sisay tabi may maray na buot mag post kan recipe? salamat po.
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