Inipit Cake Recipe
This Bulacan delicacy has two cakes pressed together.
This Bulacan cake recipe is called inipit because a sweet yema filling is pressed between two sponge cakes. If you are confused regarding what a sponge cake is, if you've eaten a mamon, you've eaten a sponge cake. A sponge cake is very similar to the chiffon cake but with one big difference: sponge cakes don't normally contain any chemical leavening agent like baking powder or baking soda. It can rely entirely on the whipped egg whites for its lift and rise in the oven. However, you can use a chiffon cake batter for this, too, so you can be more confident with your cake.
So if you think about the inipit, people from really an easy dessert that marries two favorite desserts into one. However, there is a secret ingredient in the yema filling that gives the yema a nice heft and texture that may just blow your mind: mashed potatoes. This kind of inipit is said to be the invention of Salome P. De Ramos of Malolos, Bulacan.