Inipit is a type of cake made out of two slices of sponge cake filled with a potato custard in the middle. The name inipit means “pressed” in English defining the way the middle layer is sandwiched between two slices of sponge cake, a popular pasty in the Bulacan region and its creation was credited to Salome P. De Ramos of Malolos during the 1940’s.
- 1 cup flour
- 1 1/2 cup sugar
- 1 tsp baking powder
- 6 egg yolks
- 6 egg whites
- 1/4 cup fresh milk
- 1/2 tsp cream of tartar
- 1 tsp 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 tsp lemon rind
- In a mixing bowl combine egg whites and cream of tartar, beat in high speed until it forms soft peaks. Gradually add 1/2 cup of sugar until it forms stiff peaks. Set aside.
- In a separate mixing bowl combine egg yolks, milk, the remaining sugar and salt. Mix until creamy in consistency.
- Sift flour and baking powder then combine it with the yolk mixture.
- Fold egg white and yolk mixture together then equally divide them into two and pour them into two rectangular greased pans (I used a 12 x 9 in pans). Bake in a 160C preheated oven for 35 minutes or until inserted toothpick comes out clean.
- While waiting for the cake, prepare the custard by placing all Potato Custard ingredients except for egg yolks in a sauce pan. Cook in medium heat while occasionally stirring for 15 minutes or until it thickens.
- Turn heat to low then add egg yolks, cook for 5 more minutes while constantly mixing.
- Let the mixture cool down as well as the sponge cake.
- Slowly remove one sponge cake from the pan and place them in a flat container. Spread potato custard on top then cover top with remaining sponge cake. Press the cake so it deflates a bit then slice them into smaller rectangular pieces. Dust it with powdered sugar then serve.