Ube Macapuno Inipit (Sponge Cake)

Photo Credits: adorasbox.com

For the Cake


  • 6 medium eggs
  • 2/3 c. sugar
  • 2 tbsps. corn flour  + plain flour to make a total of 1 c.


  1. Preheat the oven to 200°C/400°F. Line 2-13″ x 9″ swiss roll tins (jelly roll pan) with baking paper.
  2. Whisk the eggs and the sugar together until pale, thick and fluffy (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. Do not over mix.
  3. 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.
  4. Turn out onto a clean kitchen cloth. Do not peel off the lining paper yet. Leave to cool.


Ube Buttercream:

  • 2 1/2 cups grated ube
  • 3 cups condensed milk
  • 1 cups unsalted butter


  1. In a pan, using a low heat fire. Combine grated ube and condensed milk. Stir continously until it becomes thick and smooth (about 15-20 minutes).
  2. Set aside and cool.
  3. In a bowl, whisk butter until creamy and add cooled ube until smooth.

To assemble:

  1. You will need macapuno in syrup and kaong in syrup to decorate.
  2. 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.
  3. 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.

Serve and enjoy!

Credits to: foodipino.com