August 5, 2008


For sponge cake
6 eggs, yolks and whites separated
1 cup all-purpose flour
1 cup sugar
1 tsp baking powder
4 tbsp cold water
1/4 tsp cream of tartar
1/4 cup sugar

For filling
1/2 kilo potato, mashed
3 eggs yolks
1 tsp dayap rind
3/4 cup sugar
3/4 cup milk
1/4 cup butter

1. Preheat oven to 325°F. Grease and line two rectangular pans (13×9″), then set aside.
2. To make sponge cake:
a.) Beat egg yolks until light. Add water and sugar. Continue beating until thick.
b.) Sift flour and baking powder. Fold into egg yolk mixture, then set aside.
c.) Beat egg whites and cream of tartar in a separate bowl utnil they form soft peaks. Add in sugar. Continue beating until stiff but not dry, then fold in the egg yolk mixture.
d.) Pour into the greased pans. Bake until the sponge cake is “bouncy”, that is, it springs back when lightly touched.

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2 responses to "INIPIT"
Anidel said:
March 10, 2012

I want to try this recipe but it’s not showing in ur recipe on how to cook the fillings?

emilio noble said:
November 24, 2012

im so very much interested this recipe but its not complete how to make the fillings and how thick the sponges cake for top and bottom… please.. can you detail more abouts it, im really appreciated….. thank you so very much..

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