The Kulinarya Cooking Club's theme for the month is red, white, blue and yellow. These are the colours of the Philippine flag. We are paying homage not only to our flag and country but also to our national heroes. This month's great hosts are Ray of Wok with Ray, Oggi of I Can Do That, Chef Theodore Salonga of Chef by Day and Boyet of Reel and Grill.
My recipe for this theme is inipit which, in the vernacular, simply means sandwiched. A lot of Filipino food are unpoetically named with a simple one word description. The name may be simple but the taste is surprisingly delicious.
Inipit is usually a sponge cake bar with a custard filling. I wanted to represent the theme colours with Filipino ingredients using this recipe. I used an ube (purple yam) buttercream (to represent the blue) as filling for a yellow sponge cake. The topping is white macapuno (coconut sport) and red kaong (palm seeds). Although I did not add any artificial food colouring to this as per theme guidelines, the ube and the kaong are both ready bought with colouring. Both the appearance and flavour of this dessert are truly Filipino.
Ingredients for the sponge cake:
6 medium eggs
2/3 c. sugar
2 tbsps. corn flour + plain flour to make a total of 1 c.
Preheat the oven to 200°C/400°F. Line 2-13" x 9" swiss roll tins (jelly roll pan) with baking paper. Whisk the eggs and the sugar together until pale, thick and fluffy, for about 3-4 minutes. The mixture should leave a lasting trail when drizzled on its surface. Sift the flour and corn flour over the mixture. Fold carefully with a large metal spoon just until combined. Pour into the prepared pans and even out the surface with a palette knife. Bake for 10 minutes or until the top springs back when touched.
Turn out onto a clean kitchen cloth. Do not peel off the lining paper yet. Leave to cool.
Ingredients for the ube buttercream:
1 1lb. pack of frozen ready prepared ube (or 2 1/2 c. grated cooked ube)
3 c. condensed milk
1 c. unsalted butter
Mix the ube and condensed milk together in a pan. Over low heat and while constantly stirring, cook until thick (about 15-20 minutes). Leave to cool completely. You can make the sponge while waiting for the filling to cool.
Cream the butter with an electric mixer until pale and very fluffy. Add the cooled ube and whisk again until combined.
You will need macapuno in syrup and kaong in syrup to decorate. Peel the lining paper from the sponge sheets. Set aside 1 c. of the butter cream for the cake topping. Spread the rest evenly on one sheet of sponge, bottom side up. Top with the other sponge, top side up. Refrigerate for at least an hour before cutting into rectangular bars. Put the remaining buttercream in a piping bag with a star nozzle. Pipe rings on the top of each bar. Spoon macapuno strings into the middle of each and top with kaong.
Please visit the Kulinarya Cooking Club Members' blogs to see their posts for this month's theme.
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