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Inipit which literally means "pressed" is a sandwich like pastry which originated in Malolos, Bulacan where I was born. Inipit which is basically two slices of sponge cake with custard filling is an established food product unique to Bulacan. It's called inipit because the custard filling is "pressed" or inipit by two slices of sponge cake. It was introduced to the public by the late Salome P. De Ramos of Malolos, Bulacan during the 1940’s. 

Even though I didn't grow up in Malolos, I've loved inipit since the first time I tried it when I was about 8 years old.  Since then, my vacation trips to Bulacan wouldn't be complete without buying several boxes of inipit at Eurobake or Barasoain Sweets. It was in 2007 when I last had some inipit. For some reasons, I haven't dared making it myself until yesterday. My mom had made it for me about 10 times when I was a little girl. I remember that because we didn't have an oven, she used to make the sponge cake in her wonder oven (wonder pot), which as I remember is really good and almost had the same texture as that of Eurobake's version. The only difference is the shape. Since you can only make round cakes with a wonder oven, my mom's version wasn't cut in rectangles...but the shape didn't bother me at all. It's the taste that counts anyway! :)

Today I'm sharing with you my mom's recipe which I altered a little. I was missing inipit so bad that I tried making it myself yesterday. It came out good and I know I'll be making it often from now on!

I'm linking it up with Ott, A's Iron Chef Challenge which has Clabber Girl Baking Powder as this month's themed ingredient. I joined last month with Seafood Linguine With Olive Oil and Tomatoes as my entry. I didn't win in the challenge...but I won in the raffle. I was supposed to get a Red Gold Cookbook which I was really so excited about. Unfortunately, it didn't reach got lost in the mail. :( 

Oh well, I guess I just have to try my luck again this month! Inipit is really a Filipino pastry to it's worth entering into the Iron Chef Challenge! Wish me luck everyone! :)

* I'm also sharing this on What's Cooking WednesdayWhat's on the Menu Wednesday, Real Food Wednesday Miz Helen's Country Cottage's Full Plate Thursday and It's a Keeper Thursday.

Prep Time: ~15 mins          Cook Time: ~25 mins          Yield: ~40 perfect rectangles    

For sponge cake
  • 1 cup all-purpose flour
  •  6 eggs, yolks and whites separated
  • 1 ½ cup sugar
  • 1 tsp baking powder
  • 4 tbsp milk ( I used fresh milk but I remember my mom using evaporated milk)
  • ¼ tsp cream of tartar
  • ¼ tsp salt
For filling
  • 3 egg yolks
  • 1 cup potato, mashed
  • 1 tsp lemon rind
  • ¾ cup sugar
  • ¼ cup condensed milk 
  • ½ cup milk
  • ¼ cup butter

1. Preheat oven to 325°F. Grease and line two rectangular pans (I used two 12×9” aluminum pans). Set aside.
2. To make sponge cake:
 2.1 Beat egg yolks until light. Add milk, salt and 1 cup sugar. Continue beating until thick.
 2.2 Sift flour and baking powder. Fold into egg yolk mixture. Set aside.
 2.3 Beat egg whites and cream of tartar in a separate bowl until they form soft peaks. Add in remaining ½ cup sugar. Continue beating until stiff but not dry. Fold in the egg yolk mixture.
 2.4 Pour into the greased pans. Bake for 20-25 minutes or until inserted toothpick comes out clean.
 2.5 Let it cool completely.
3. Make the filling:
 3.1 In a saucepan over medium low heat, mix all the ingredients except the egg yolks. Keep on stirring for 5 minutes
 3.2 Add in the egg yolks and cook for 10 more minutes.

 3.3 Remove from heat and let cool. It will attain that spreadable texture after cooling.
4. Make the inipit:
 4.1 Run a dinner knife around the edge of each cake and turn over onto a sugar dusted wax or parchment paper.
 4.2 Spread the filling evenly on one of the cakes. 

 4.3 Slowly put the other cake on top of the filling. Gently press the 2 slabs together to form one large sandwich. Peel off the parchment paper. Sprinkle top with sugar.

 4.4 Slice into 1"x2" rectangles, or as desired.

Just like Clabber Girl which is a favorite among chefs..Inipit is truly a favorite among BulakeƱos! Give it a try using Clabber Girl Baking Powder --- you won't regret it!


  1. I can see why you like it, it sounds wonderfully refreshing and light!

  2. goodness, love the filling inside and then the outcome of it, stop making me hungry please.

  3. LOL Nava! You better stop thinking about food and go to bed! It's almost midnight there in Malaysia...:)

  4. These little cake bites look very tasty~easy to pop into my mouth:)

  5. these looks devine. thanks so much for linking up to the Iron Chef Challenge and we will definitely try to get you another cook book.

  6. who can not like that ..loos so soft and moist and tasty! I am sorry you lost the book in the mail. I hope you win this time babe :)

  7. Hi Tina,
    I really enjoyed your post. The Inipit is a great cake with wonderful filling. It looks delicious. Thank you so much for sharing with Full Plate Thursday and hope to see you next week. Have a wonderful week end!

  8. What a wonderful summertime recipe. It seems so light and refreshing. I love lemon curd filling.

  9. Great recipe and congrats on winning the Iron Chef Challenge!

  10. What kind of potato will i use?

    1. Regular potatoes like Russet or Yukon Gold

    2. thank you so much. I'm glad I saw your site. You've been helpful to me. I'm from Bulacan and I can't wait to try your inipit and caldereta. God Bless You! :)

    3. Nice to have you here! Hope you'll share PiTCC with your friends. Where in Bulacan are you? I was born in Malolos.

  11. Ging (Georgiagirl)
    the first time i tried it was when i spent a nite with my high school friend in Malolos Bulacan, her mom came home with inipit(which i thought the name then was pianono) IT TASTED HEAVENLY!!! thank you for sharing the recipe. I surely would like to make these Inipits.

    1. Glad to have you here! Let me know how it turns out when you try the recipe!

  12. I've been craving Eurobake's Inipit for a long time and thought to google and voila! found your link. Can I use Red Ribbon's sponge cake instead of making it from scratch? Sorry, I like shortcuts only because I don't have the luxury of time. I can make the filling easily. Thanks!

    1. You can use Red Ribbon's sponge cake or other ready made sponge cakes. That would save you a great amount of time and effort! :)

  13. mam gud am po. can i make this recipe even without cream of tartar or if i just use betty crocker's pound cake mix for the sponge cake? thanks...

  14. i tried this and it was delicious but why is it wet?

  15. Thank you very much for sharing this recipe.
    I tried this recipe the other day and It turned out great and delicious. Can I use cake flour instead of all purpose flour? My kids wanted a little more softer sponge cake.


  16. My all time favorite!
    thanks for sharing