Inipit Cake
A small but delightful confectionary featuring soft sponge sandwiching a sweet filling
Ingredients
- 2 cups cake flour
- 2 cups sugar
- 3 tablespoons baking powder
- 1/2 teaspoon salt
- 8 large egg yolks
- 1/2 cup oil
- 2/3 cup water
- 2 teaspoons vanilla extract
- 8 large egg whites
- 1/2 teaspoon cream of tartar
- 3/4 cup sugar
- 1 cup mashed potato
- 2/3 cup sugar
- 1/4 cup condensed milk
- 3 large egg yolks
- 1 tablespoon cornstarch
- 1/4 cup salted butter
- 1 teaspoon lemon extract or lemon zest
Instructions
Making the Cake
- Preheat your oven to 350 degrees F (170 degrees C) and line two 12 X 9 pans with parchment paper.
- In a large bowl, sift together cake flour, sugar, salt, and baking powder.
- In another bowl, mix together egg yolks, oil, water, and vanilla flavoring. Then, add the dry mixture to the wet mixture and mix until smooth.
- Using an electric mixer, whip egg whites and cream of tartar until frothy. Gradually add sugar and continue beating until stiff peaks form.
- Fold the egg white mixture into the wet mixture in three additions. Make sure to incorporate it well without any ribbons of white.
- Pour the batter into the prepared pans and bake for 45 minutes or until the tops spring back when lightly pressed. Once done, let the cakes cool completely.
Making the Filling
- Mix mashed potatoes, sugar, condensed milk, and lemon essence into a saucepan. Cook over medium heat until thickened.
- Temper the egg yolk mixture by adding a small amount of the potato mixture into the egg yolks while whisking. Whisk until the mixture has warmed, and pour it back into the saucepan.
- Turn down the heat to low and cook for 5 more minutes while stirring constantly. Remove from the heat, add butter and lemon essence, and mix well.
Assembling the Cake
- Remove the cakes from the pans and peel off the parchment paper.
- Spread custard on top of one of the cakes then cover it with the remaining cake.
- Chill for 30 minutes, then cut into smaller pieces and serve!