Marcasotes – is very similar to the portuguese sponge cake (Pão-de-Ló),
the only difference is the baking style.
Marcasotes is a native steamed cake cooked in handmade paper bags. The old technique of cooking is using a huge clay pot (which serves as oven) lined with cut banana bark at the bottom to provide the steam for cooking. The faint smoke flavor comes from the “gatong” under the clay pot, gives the native delicacy it’s unique taste and aroma.
Bicol Marcasotes Recipe
- 8 egg whites
- 1 1/4 cup sugar
- 1 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.