Inipit

Inipit which literally means "pressed" is a sandwich like pastry which originated in Malolos, Bulacan where I was born. Inipit which is basically two slices of sponge cake with custard filling is an established food product unique to Bulacan. It's called inipit because the custard filling is "pressed" or inipit by two slices of sponge cake. It was introduced to the public by the late Salome P. De Ramos of Malolos, Bulacan during the 1940’s. 

Even though I didn't grow up in Malolos, I've loved inipit since the first time I tried it when I was about 8 years old.  Since then, my vacation trips to Bulacan wouldn't be complete without buying several boxes of inipit at Eurobake or Barasoain Sweets. It was in 2007 when I last had some inipit. For some reasons, I haven't dared making it myself until yesterday. My mom had made it for me about 10 times when I was a little girl. I remember that because we didn't have an oven, she used to make the sponge cake in her wonder oven (wonder pot), which as I remember is really good and almost had the same texture as that of Eurobake's version. The only difference is the shape. Since you can only make round cakes with a wonder oven, my mom's version wasn't cut in rectangles...but the shape didn't bother me at all. It's the taste that counts anyway! :)

Today I'm sharing with you my mom's recipe which I altered a little. I was missing inipit so bad that I tried making it myself yesterday. It came out good and I know I'll be making it often from now on!

I'm linking it up with Ott, A's Iron Chef Challenge which has Clabber Girl Baking Powder as this month's themed ingredient. I joined last month with Seafood Linguine With Olive Oil and Tomatoes as my entry. I didn't win in the challenge...but I won in the raffle. I was supposed to get a Red Gold Cookbook which I was really so excited about. Unfortunately, it didn't reach me...it got lost in the mail. :( 

Oh well, I guess I just have to try my luck again this month! Inipit is really a Filipino pastry to love...so it's worth entering into the Iron Chef Challenge! Wish me luck everyone! :)

* I'm also sharing this on What's Cooking Wednesday,  What's on the Menu Wednesday, Real Food Wednesday,  Miz Helen's Country Cottage's Full Plate Thursday and It's a Keeper Thursday.

Prep Time: ~15 mins          Cook Time: ~25 mins          Yield: ~40 perfect rectangles    

Ingredients:

For sponge cake

• 1 cup all-purpose flour
•  6 eggs, yolks and whites separated
• 1 ½ cup sugar
• 1 tsp baking powder
• 4 tbsp milk ( I used fresh milk but I remember my mom using evaporated milk)
• ¼ tsp cream of tartar
• ¼ tsp salt

For filling

• 3 egg yolks
• 1 cup potato, mashed
• 1 tsp lemon rind
• ¾ cup sugar
• ¼ cup condensed milk 
• ½ cup milk
• ¼ cup butter

Procedure: 
1. Preheat oven to 325°F. Grease and line two rectangular pans (I used two 12×9” aluminum pans). Set aside.

2. To make sponge cake:

 2.1 Beat egg yolks until light. Add milk, salt and 1 cup sugar. Continue beating until thick.

 2.2 Sift flour and baking powder. Fold into egg yolk mixture. Set aside.

 2.3 Beat egg whites and cream of tartar in a separate bowl until they form soft peaks. Add in remaining ½ cup sugar. Continue beating until stiff but not dry. Fold in the egg yolk mixture.

 2.4 Pour into the greased pans. Bake for 20-25 minutes or until inserted toothpick comes out clean.

 2.5 Let it cool completely.

3. Make the filling:

 3.1 In a saucepan over medium low heat, mix all the ingredients except the egg yolks. Keep on stirring for 5 minutes

 3.2 Add in the egg yolks and cook for 10 more minutes.

 

 3.3 Remove from heat and let cool. It will attain that spreadable texture after cooling.

4. Make the inipit:

 4.1 Run a dinner knife around the edge of each cake and turn over onto a sugar dusted wax or parchment paper.

 4.2 Spread the filling evenly on one of the cakes. 

 4.3 Slowly put the other cake on top of the filling. Gently press the 2 slabs together to form one large sandwich. Peel off the parchment paper. Sprinkle top with sugar.

 4.4 Slice into 1"x2" rectangles, or as desired.

Just like Clabber Girl which is a favorite among chefs..Inipit is truly a favorite among Bulakeños! Give it a try using Clabber Girl Baking Powder --- you won't regret it!