Famous Inipit of Bulacan

“Inipit”  is a filipino term for pressed  sandwiched. A sponge cake sandwich with a creamy custardy filling that originated in Malolos, Bulacan.

For the sponge cake:

Makes a 16x12x1 cookie sheet. Or if you want it a thinner sponge cake, use a larger cookie sheet.
(Makes about 36 inipit rectangles)

INGREDIENTS

• 1 cup cake flour
• 1 teaspoon baking powder
• pinch of Kosher salt
• 1/2 cup vegetable oil
• 1 tsp vanilla or combination of vanilla and lemon or orange extract ½
• ½ tsp lemon extract
• 6  egg whites
• A little less than 1 cup white sugar
• ¾ TO 1  tsp cream of tartar
• lemon juice
• 6 egg yolks

INSTRUCTIONS

1. Preheat oven to 350 degrees F.
2. Prepare your cookie sheet, line with parchment paper and spray with vegetable spray lightly.
3. Sift flour and baking powder in bowl; set aside.
4. In a another large bowl, rub lemon juice in your bowl before beating the egg whites.
5. Add the cream of tartar to help give you more volume
6. When foamy, add your sugar gradually a TBSP at a time.
7. Beat egg whites like when making but not stiff.  If you overbeat, the sponge cake will not have a light texture so be careful.
8. Then, add vanilla, lemon extract and vegetable oil in a measuring cup
9. Divide sifted cake flour with baking powder into four
10. Add one part of the flour mixture, fold with a spoon until lumps are gone.
11. Add beaten egg yolks one at a time and alternately with 1 part of the flour mixture Continue folding until smooth. DO NOT OVERBEAT WHEN you add the flour. You can turn down your mixer to very low and add these as well just be careful not to overbeat.
12. Pour the batter in your prepared cookie sheet and tap on the counter to level off the cake.
13. Bake 15- 20 minutes in the middle rack of the oven.
14. Finished when toothpick comes out clean.
15. Cool and sprinkle with granulated sugar, turbinado sugar, or powdered sugar.
16. I would slice into two layers and fill with your custard filling (recipe follows)
17. .Press the cake so it deflates a bit then slice them into smaller rectangular pieces.
18. Cut them in serving size pieces which is about ¾ inch x 2 inch.  Dust it with powdered sugar then serve. Enjoy!

CUSTARD FILLING FOR INIPIT:

INGREDIENTS

• 2 cup riced potato (bake or boil potato, cool and put through a ricer or through a sieve to make fine)
• 6 egg yolks
• 1/2 cup sugar
• 1/2 cup condensed milk
• 1 cup milk or half & half
• 1/2 cup butter
• Lemon rind from 2 large lemon

INSTRUCTIONS

1. In a medium sauce pan, add all your ingredients except the riced potato
2. On top a double boiler or if you have what I have, a stove that has simmer, cook the ingredients until well combined and butter and sugar are melted.
3. Add the riced potato and continue to cook whisking until the texture is thick.
4. Cool on top a bowl of ice and put aside (room temp) until ready to assemble your inipit.

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