Pineapple Inipit Cake is a Filipino sponge cake with sweet pineapple jam filling. It's soft and delicious perfect for afternoon snack.
Keyword: inipit pineapple cake, pineapple inipit
Author: Jenalyn Rose Forbes
10pcseggsseparate egg white and egg yolk
1tspcream of tartar
3dropsyellow food coloring
1cupcornstarchdissolved 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!
Put the pineapple filling while warm, to easily fold it on the sponge cake.