Inipit

Two thin sponge sheets pressed onto a thick custard and cut into bars.

Egg. Vegetarian, but not vegan — contains egg, dairy (butter), dairy (whole milk).

Ingredients

the sponge

• 5 eggs
• 120 g caster sugar
• 110 g cake flour
• 1 pinch salt
• 60 ml neutral oil

the custard

• 400 ml whole milk
• 100 g caster sugar
• 4 egg yolks
• 40 g cornflour
• 40 g butter

to finish

• 40 g butter, melted
• 3 tablespoons caster sugar

Method

1. PRESSED IS THE WHOLE IDEA. Two sheets of sponge go onto a custard thick enough to hold them apart, and then they are weighted until the three behave as one slab.
2. Make the custard first so it can chill: heat the milk, whisk the yolks with the sugar and cornflour, temper, then cook back in the pan until VERY thick -- thick enough to hold a furrow. Beat in the butter, cover against a skin and chill.
3. Whisk the eggs, sugar and salt to a ribbon, fold in the flour then the oil, and bake in two lined 20 by 25 cm trays at 180C for 10 minutes each. Cool flat.
4. Spread all the custard on one sponge, right to the edges, and lay the second on top.
5. WEIGHT IT: a tray on top with two tins on that, in the fridge, 2 hours. Unweighted it stays a soft sandwich and will not cut into clean bars.
6. Brush the top with melted butter and dust with sugar.
7. Trim the edges square and cut into bars. Wipe the knife between cuts.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes