Panna (Filipino word for religious devotion) is a cake sold in the Philippines made of egg white, sugar, and cornstarch. It is often decorated with colored icing and nuts. The panna recipe has been passed down for generations and can be found in many Filipino cookbooks. In fact, the term "panata" means "recipe" in the Filipino language. The first written evidence that we have of this dish is from 1920s California when it was called "panatea". This name still sometimes appears in American recipes books. Today, the panna is popular again because of health concerns about fat and sugar. It's considered a low-fat food due to its use of egg whites instead of whole eggs like most traditional cakes. It's also high in fiber, containing about 10 grams per slice. That's more than a bread product! And it doesn't contain any chocolate or fruity flavors like some other desserts do. Instead, it's very savory with an umami flavor that comes from ingredients such as mushroom powder and soy sauce. Many people think the panna should be yellow in color but that's not true.