Inipit is a soft Filipino sponge sandwich filled with a sweet potato custard and finished in neat rectangular slices.
1 hour 20 minutes · Serves 15
Ingredients for Inipit
1 cup flour
1 1/2 cups sugar, divided
1 teaspoon baking powder
6 egg yolks
6 egg whites
1/4 cup fresh milk
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
Pinch of salt
1 cup mashed potato
3 egg yolks
2/3 cup sugar
1/4 cup condensed milk
1/2 cup milk
1/4 cup butter
1 teaspoon lemon rind
Powdered sugar, for dusting
How to cook Inipit
1.Preheat the oven to 160 C and grease two rectangular 12 x 9-inch pans.
2.Beat the 6 egg whites with the cream of tartar on high speed until soft peaks form. Gradually beat in 1/2 cup of the sugar and continue until stiff peaks form; set aside.
3.In another bowl, mix the 6 egg yolks, fresh milk, remaining 1 cup sugar, vanilla extract, and salt until creamy.
4.Sift together the flour and baking powder, then mix them into the yolk mixture. Fold in the beaten egg whites gently until combined.
5.Divide the batter evenly between the prepared pans. Bake for 35 minutes, or until a toothpick inserted in the center comes out clean.
6.While the cakes bake, make the filling: combine the mashed potato, 2/3 cup sugar, condensed milk, milk, butter, and lemon rind in a saucepan. Cook over medium heat for about 15 minutes, stirring occasionally, until thickened.
7.Lower the heat, add the 3 egg yolks, and cook for 5 minutes more while stirring constantly. Let the custard and the sponge cakes cool.
8.Remove one cake layer from its pan and place it on a flat tray. Spread the potato custard over it, top with the second cake layer, and press lightly so the layers settle together.
9.Slice into small rectangles, dust with powdered sugar, and serve.
