Pineapple Inipit Cake is a quick and easy to make Filipino sponge cake with sweet pineapple filling.
What is Inipit?
Inipit is a Filipino custard cake. Normally, it is made of two sponge cakes with a custard filling in between. Its name simply describes how it looks: pressed. It shows the custard pressed between the two sponge cake, just like a sandwich.
Many Filipinos love this delicacy. Because it is sold cheap in several bakeries and its soft texture is somehow addicting. There is no age limit, everyone loves it!
This recipe, however, will be using another ingredient instead of the usual custard. Adding the pineapples will give this version a very unique twist. Surprisingly, the fruity flavor suits the cake perfectly. I decided to share it since my family loved it so much. They said they were surprised it was actually that good. Curious how it tastes? Go on and try this recipe, I’ll help you start it.
In addition, I would like to share some tips on how to perfect this delicious treat.
- To make the meringue, you want to achieve stiff peaks form. You'll know it is ready when you lift the whisk, it should go straight up firmly and the tip bends over. If you over-beat the egg whites, it will break into pieces. If you under-beat, it won't have enough air to make the cake fluffy.
- For the filling, you can use either of the following: powdered pineapple juice, fresh pineapple, or canned ones. If there are available pineapple jams, you can use them instead. Less work and cooking time.
- Once the cake is cooked, immediately flip and transfer into another tray with lined parchment paper. Then let it cool before cutting them into inipit squares (or rectangles).
Try this pineapple inipit cake as soon as you can, you won’t regret it. This will be perfect for you especially if you love trying on new recipes.
Pineapple Inipit Cake Recipe
- 10 pcs eggs separate egg white and egg yolk
- 2 cups evaporated milk
- 1 cup all-purpose flour
- 1 tbsp corn starch
- 1 tsp baking powder
- 1 tsp salt
- 1 tsp cream of tartar
- 1 cup sugar
- 2 cups pineapple juice
- ¼ cup sugar
- 3 drops yellow food coloring
- 1 cup cornstarch dissolved in 1 cup water
- Preheat the oven at 150°C or 302°F. Prepare two baking trays, grease with canola spray and line parchment paper. Set aside.
- Using two bowls, separate the egg white from the egg yolk and set aside.
- Whisk the egg yolk then pour the evaporated milk. Gradually add the sifted flour, baking soda, cornstarch and salt while mixing until well combined.
- Using a hand-held mixer or stand mixer, beat the egg whites at medium speed until pale white and frothy. Put the cream of tartar then gradually add the sugar while continuosly mixing until stiff peaks form.
- Fold ⅓ of the meringue into the batter then immediately fold the remaining meringue until no more white streaks remain. Transfer the mixture into the prepared baking tray. Spread evenly using a spatula. Bake for 12 - 15 minutes at 150°C or 302°F.
- While waiting for the cake to bake, prepare the pineapple filling. In a non-stick pan over medium heat, pour the pineapple juice then add the sugar and yellow food coloring. Mix until the sugar is dissolved and bring to boil.
- Add the cornstarch mixture and stir until it thickens. Turn off the heat and set aside.
- Once the cake is ready, flip it over on another tray with parchment paper. Peel off the parchment paper on top and cut into 12 equal square pieces, making 24 pieces for two trays. To make individual serving, place each piece on top of a 4x4 inch parchment paper, scoop a tablespoon of the pineapple filling and put it in the middle. Fold the cake to make a wedge and serve!