From the recipe collection
Inipit
A soft sponge cake sandwich filled with thick custard, inspired by the classic Bulacan pasalubong.
- Prep time
- 35 min
- Cook time
- 25 min
- Yield
- 12 squares
- Audio recipe
Get everything ready
Ingredients
Clear ingredient amounts are adjusted. Check marked ingredients and quantities within brackets. Quantities in the method and cooking times still refer to the original recipe.
Tick ingredients as you prepare.
Method
- Heat the oven to 175°C and line a rectangular pan with baking paper.
- Beat the eggs and sugar until thick, pale, and able to leave a ribbon on the surface.
- Fold in the cake flour, baking powder, and salt, followed by the milk and melted butter.
- Spread the batter evenly and bake 18–22 minutes, until the centre springs back lightly; cool completely.
- Cook the egg yolks, condensed milk, evaporated milk, and vanilla over low heat, stirring until the custard holds a clear trail from the spatula.
- Cool the custard, then split the sponge into two even layers.
- Spread the custard over the lower layer, replace the top layer, and chill until the filling is firm.
- Trim the edges if desired and cut into neat squares with a clean knife.
