Turn inipit and pianono into exciting new treats! For Pandan Sweet Roll, add 2 drops of green-colored pandan flavoring into sponge mixture. After baking, spread the macapuno filling on top of sponge, then roll. Cut rolled sponge to 3-inch slants.

For Strawberry Langka Pianono, spread strawberry jam and langka strips onto baked sponge cake. Put another layer of sponge cake on top of filling. Cut to 1” x 2.5” pieces.

Ingredients:

Sponge Cake Base
250g DAISY Cake Flour
10g Baking Powder
5 g Salt
225g Sugar
128g Vegetable Oil
128g Egg Yolk
150g Water
5g Vanilla Extract
240g Egg Whites
2g Cream of Tartar
150g SugarVanilla Custard
60g Sugar (divided into 2, 30g each)
55g CONTINENTAL All-Purpose Flour
120g Whole Eggs (equivalent to 3 eggs)
80g Evaporated Milk
160g Water
30g Butter
70g Vanilla Extract

Sponge Cake Preparation:

1. Sift together DAISY Cake Flour, baking powder, salt and sugar. Set aside

2. In a mixing bowl, whisk together vegetable oil, egg yolk, water and vanilla extract, until smooth.

3. In a separate mixing bowl, beat egg whites and cream of tartar using a wire whip, until frothy. Set aside.

4. Whisk egg yolk mixture into flour mixture.

5. Add the remaining sugar, a little at a time.

6. Continue beating until stiff but not dry.

7. Fold egg whites in three additions into the egg yolk and flour mixture.

8. Pour mixture into a lightly greased and lined 12” x 16” x 1” pan.

9. Bake at 325ºF for 18-25 minutes or until top is springy or cake inserted at the center comes out clean.

Vanilla Custard Preparation:

1. In a mixing bowl, combine 30g of sugar and CONTINENTAL All-Purpose Flour.

2. Blend in whole eggs whisking thoroughly

3. In a saucepan, over medium heat combine evaporated milk, water and remaining 30g sugar.

4. Heat to boil stirring constantly.

5. When milk mixture boils, temper into egg mixture.

6. Pour mixture back in the saucepan and continue cooking until thick while whisking constantly.

7. When mixture boils and becomes thick, blend in butter and vanilla extract.

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