Inipit (Filipino Sandwich Cake)
Inipit (Filipino Sandwich Cake)
Ingredients
For the Cake Layers
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 4 egg whites, whipped to stiff peaks
- 1 cup all-purpose flour, sifted
For the Custard Filling
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 3 egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cold, cut into cubes
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 9x13 inch baking sheet with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, whisk together the 4 egg yolks, 1/2 cup granulated sugar, and 1/4 cup vegetable oil until well combined and light yellow in color.
⏱️ 5 min
- 3
Gently fold the whipped egg whites into the egg yolk mixture until just combined. Be careful not to deflate the egg whites.
⏱️ 3 min
- 4
Sift the 1 cup all-purpose flour directly into the wet ingredients. Gently fold with a spatula until a smooth, uniform batter is formed, being careful not to overmix.
⏱️ 5 min
- 5
Pour the cake batter onto the prepared baking sheet. Spread evenly with a spatula to form a thin layer.
⏱️ 2 min
- 6
Bake for 15-20 minutes, or until the cake is golden brown and springs back when lightly touched. Let cool completely on a wire rack.
⏱️ 20 min•🌡️ 350
- 7
While the cake cools, prepare the custard filling. In a medium saucepan, whisk together 1 1/2 cups whole milk and 1/2 cup granulated sugar over medium heat until the sugar dissolves and the milk is warm.
⏱️ 5 min
- 8
In a separate bowl, whisk together the 3 egg yolks and 3 tablespoons cornstarch until smooth.
⏱️ 2 min
- 9
Temper the egg yolk mixture by slowly pouring about half of the warm milk into the egg yolks, whisking constantly. Then, pour the tempered egg yolk mixture back into the saucepan with the remaining milk.
⏱️ 3 min
- 10
Cook over medium-low heat, whisking constantly, until the custard thickens to a pudding-like consistency, about 5-7 minutes. Do not boil.
⏱️ 7 min
- 11
Remove from heat and stir in the 1 teaspoon vanilla extract and 2 tablespoons cold butter until the butter is melted and fully incorporated. Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill in the refrigerator for at least 30 minutes, or until completely cold.
⏱️ 5 min
- 12
Once the cake is cooled, carefully remove it from the baking sheet using the parchment paper overhang. Trim the edges of the cake to create clean lines.
⏱️ 3 min
- 13
Cut the large cake layer in half lengthwise, creating two rectangular pieces.
⏱️ 1 min
- 14
Spread a generous layer of the chilled custard filling evenly over one of the cake halves.
⏱️ 2 min
- 15
Carefully place the second cake half on top of the custard-covered layer, creating a sandwich.
⏱️ 1 min
- 16
Using a sharp knife, cut the large 'sandwich' cake into smaller, individual rectangular pieces suitable for snacking. Serve immediately or store in an airtight container in the refrigerator.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Inipit (Filipino Sandwich Cake)
For the Cake Layers
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup vegetable oil
- 4 egg whites, whipped to stiff peaks
- 1 cup all-purpose flour, sifted
For the Custard Filling
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 3 egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, cold, cut into cubes
Instructions
- 1
Preheat oven to 350°F (175°C). Line a 9x13 inch baking sheet with parchment paper, leaving an overhang on the sides for easy removal.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, whisk together the 4 egg yolks, 1/2 cup granulated sugar, and 1/4 cup vegetable oil until well combined and light yellow in color.
⏱️ 5 min - 3
Gently fold the whipped egg whites into the egg yolk mixture until just combined. Be careful not to deflate the egg whites.
⏱️ 3 min - 4
Sift the 1 cup all-purpose flour directly into the wet ingredients. Gently fold with a spatula until a smooth, uniform batter is formed, being careful not to overmix.
⏱️ 5 min - 5
Pour the cake batter onto the prepared baking sheet. Spread evenly with a spatula to form a thin layer.
⏱️ 2 min - 6
Bake for 15-20 minutes, or until the cake is golden brown and springs back when lightly touched. Let cool completely on a wire rack.
⏱️ 20 min•🌡️ 350 - 7
While the cake cools, prepare the custard filling. In a medium saucepan, whisk together 1 1/2 cups whole milk and 1/2 cup granulated sugar over medium heat until the sugar dissolves and the milk is warm.
⏱️ 5 min - 8
In a separate bowl, whisk together the 3 egg yolks and 3 tablespoons cornstarch until smooth.
⏱️ 2 min - 9
Temper the egg yolk mixture by slowly pouring about half of the warm milk into the egg yolks, whisking constantly. Then, pour the tempered egg yolk mixture back into the saucepan with the remaining milk.
⏱️ 3 min - 10
Cook over medium-low heat, whisking constantly, until the custard thickens to a pudding-like consistency, about 5-7 minutes. Do not boil.
⏱️ 7 min - 11
Remove from heat and stir in the 1 teaspoon vanilla extract and 2 tablespoons cold butter until the butter is melted and fully incorporated. Transfer the custard to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill in the refrigerator for at least 30 minutes, or until completely cold.
⏱️ 5 min - 12
Once the cake is cooled, carefully remove it from the baking sheet using the parchment paper overhang. Trim the edges of the cake to create clean lines.
⏱️ 3 min - 13
Cut the large cake layer in half lengthwise, creating two rectangular pieces.
⏱️ 1 min - 14
Spread a generous layer of the chilled custard filling evenly over one of the cake halves.
⏱️ 2 min - 15
Carefully place the second cake half on top of the custard-covered layer, creating a sandwich.
⏱️ 1 min - 16
Using a sharp knife, cut the large 'sandwich' cake into smaller, individual rectangular pieces suitable for snacking. Serve immediately or store in an airtight container in the refrigerator.
⏱️ 3 min