INGREDIENTS:
For the Sponge Cake:
- 1 cup flour
- 1½ cup sugar
- 1 tsp baking powder
- 6 egg yolks
- 6 egg whites
- ¼ cup fresh milk
- ½ tsp cream of tartar
- 1 tsp vanilla extract
- pinch of salt
For the Potato Custard:
- 1 cup mashed potato
- 3 egg yolks
- ⅔ cup sugar
- ¼ cup condensed milk
- ½ cup milk
- ¼ cup butter
- 1 tsp lemon rind
HOW TO COOK:
For the Sponge Cake:
- Combine egg whites and cream of tartar in a mixing bowl.
- Beat in high speed until it forms soft peaks.
- Gradually add ½ cup of sugar until it forms stiff peaks. Set aside.
- Combine egg yolks, milk, the remaining sugar, and salt in a separate mixing bowl.
- Mix until creamy in consistency.
- Sift flour and baking powder then combine it with the yolk mixture.
- Fold egg white and yolk mixture together then equally divide them into two and pour them into two greased 12×9″ pans.
- Bake in a 320 F or 160 C preheated oven for 35 minutes or until inserted toothpick comes out clean.
For the Potato Custard:
- Prepare the custard by placing all potato custard ingredients (except for egg yolks) in a sauce pan.
- Cook in medium heat while occasionally stirring for 15 minutes or until it thickens.
- Turn heat to low then add the egg yolks, cook for 5 more minutes while constantly mixing. Remove from heat.
Assembly:
- Let the sponge cake and the potato custard cool down.
- Slowly remove one sponge cake from the pan and place them in a flat container.
- Spread the potato custard on top then sandwich it with remaining sponge cake.
- Press the cake so it deflates a bit then slice them into smaller rectangular pieces.
- Dust it with powdered sugar then serve. Enjoy!
IMAGE: pinaycookingcorner.com
Also try: Pandan Chiffon Cake
