Inipit(pressed sponge cake)

HAPPY NEW YEAR 2013 to everyone!! 🙂 It’s been a long time I have not post new recipes so here I am in the mood to share the new recipe that I have tried and found yummy. This was my first time to bake “Inipit“. I haven’t heard of this before , am not familiar as well until I stumble on it . I got so curious so I dare to bake it. For those who doesn’t know Inipit originates in Bulacan. Inipit  is basically two slices of sponge cake with custard filling.  I got the recipe from my favorite site/ blogger Pinay In Texas Cooking Corner




For sponge cake
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
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.
Note: My inipit doesn’t look good because I was very impatient, I did not wait for my filling to cool down that’s why it’s a bit  runny but the taste was delicious.

melt in your mouth Taisan

I have not heard of taisan cake before until I stumble on a site where they were discussing about this soft  sponge cake brushed with butter and sprinkled with sugar and top with grated cheese and so I was very curious how it taste like although it has been said that it is similar with mamon. And truly as the name says it was definitely melt in your mouth. Hope you could try this as well.


  • For The Topping:
  • 1/2 cup softened unsalted butter
  • 1 cup white sugar
  • Grated queso de bola / cheese

Preheat oven to 350°F. Line the bottom of 5 medium loaf pans (measuring 4 x  7  x  2 1/2 in)  with baking parchment. Set aside.
In a large mixing bowl, combine the following: cake flour, sugar, baking powder, egg yolks, water, corn  oil, melted butter and vanilla extract. Mix well with a wire whip until smooth. Set aside
Using an electric mixer fitted with a wire whisk, beat the egg whites and cream  of tartar together until frothy. Maintaining medium speed, gradually add sugar (a tablespoon at a time)  and continue beating at the same speed until the egg whites are  stiff but not dry.
Carefully fold in the beaten egg whites into the egg yolk  mixture. Lastly, fold in the grated cheese. Divide the cake batter equally among the prepared molders.  Bake for 30 minutes or until a cake tester inserted in the center comes out clean. Allow the cakes  to cool upside-down on a wire rack for 10 minutes.
Remove  from the molders. While still warm, brush the top surfaces with softened butter and dip in ranulated sugar. Dust with grated queso de bola / cheese.
 Recipe from Appetite.