About the Recipe
Filipinos are so literal with their dessert names, like the name of this dessert is literally translated to sandwiched because it is a sandwich!
Inipit is basically just fluffy cake sandwiched with a custard filling in the middle and when I tell y’all that this is the best snacking cake ever, it really is!
It is not too sweet, fluffy, creamy and requires no utensils at all, what more could you ask for in a cake?
Ingredients
Cake
5 large eggs, separated
130 g sugar, divided into 2
80 g oil
125 g all-purpose flour
1 tsp vanilla extract
1/2 tsp baking powder
Yema filling
300 ml condensed milk
3 egg yolks
1 tbsp butter
1 tsp vanilla extract
Preparation
1. Whip egg whites until frothy. Gradually add half of the sugar to the egg whites as they whip.
2. Whip the egg whites until stiff peak.
3. Whip the 5 egg yolks with the rest of the sugar until lighter in colour.
4. Add oil to yolks and whip.
5. Sift dry ingredients into the egg yolks. Fold until just combined.
6. Carefully fold the meringue into the egg yolk mixture.
7. Pour into a lined 8-inch rectangle sheet pan and bake for about 15 minutes, or until a skewer comes out clean.
8. To make the yema filling, mix the condensed milk with the egg yolks. Over medium-low heat, mix them together and cook until the mixture is thick. Once thick, take off the heat and add butter. Mix. Let cool.
9. Cut cake in half. Add yema filling on top of one of the layers. Sandwich the other layer on top. Slice into rectangles and serve cold.