Inipit which literally means “pressed” is a sandwich like pastry which originated in Malolos, Bulacan.
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.
6 eggs, yolks and whites separated
1 cup sugar
1 cup all-purpose flour
4 tbsp cold water
1 tsp baking powder
1/4 cup sugar
1/4 tsp cream of tartar
1/2 kilo potato, mashed
1 tsp dayap rind
3 eggs yolks
3/4 cup milk
3/4 cup sugar
1/4 cup butter
1. Preheat oven to 325°F. Grease and line two rectangular pans (13×9?), then set aside.
2. To make sponge cake:
a.) Beat egg yolks until light. Add water and sugar. Continue beating until thick.
b.) Sift flour and baking powder. Fold into egg yolk mixture, then set aside.
c.) Beat egg whites and cream of tartar in a separate bowl utnil they form soft peaks. Add in sugar. Continue beating until stiff but not dry, then fold in the egg yolk mixture.
d.) Pour into the greased pans. Bake until the sponge cake is “bouncy”, that is, it springs back when lightly touched.