Inipit 2.0

~ No wasted egg whites. ~ Double the recipe to use entire can of condensed milk. ~ Condensation/Moisture forms inside containers. Re-add sugar outside as needed. Consume in less than 4 days, or it will dry out.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 335 F

Step 2

Line (2) 9 x 13 sheet pans with parchment paper

Step 3

Separate 6 eggs into 3 small containers (very clean, glass, ceramic or stainless steel): 6 egg whites, 1 egg yolk, 5 egg yolks, in each

Step 4

In a stainless steel pan (for whisking), melt BUTTER (for the filling). Then let it cool in the pan

Step 5

Whisk 6 EGG WHITES in an electric mixer

Step 6

Add CREAM OF TARTAR after a few minutes. Once it has slightly bubbled.

Step 7

Add a third of SUGAR every or so minute

Step 8

Mix until stiff peaks

Step 9

While mixing the meringue (keeping a close eye into it, so its not overmixed) Mix wet ingredients in another stainless steel or glass bowl. Add SUGAR, OIL, MILK and VANILLA EXTRACT. Mix. Then add YOLK. Mix again.

Step 10

Sift dry ingredients into the cake batter. Add CAKE FLOUR, BAKING POWDER and SALT. And whisk until combined.

Step 11

Once cake batter and meringue is ready. Pour a third of meringue mixture into cake batter. Whisk/fold to incorporate.

Step 12

Pour cake batter into the rest of the meringue. Whisk/fold to incorporate. (Do not overmix)

Step 13

Pour half of batter into each 9 x 13 sheet pan (Approximately less than 300g each). Spread evenly with an offset spatula.

Step 14

Bake for 15 min.

Step 15

Check if done by poking toothpicks on each corner and center. Make sure no batter comes out and its all cooked

Step 16

In stainless steel pan, with melted BUTTER, add filling ingredients. 5 EGG YOLKS, SUGAR, CONDENSED MILK, and MILK

Step 17

Use low to medium heat until mixture starts to thicken in the bottom. Constantly scrape the bottom. Lower heat if its cooking too fast. Do not stop mixing. This will take about 30min. Use a spatula (to scrape) and whisk (for mixing faster)

Step 18

Continue cooking mixture until it thickens in your desired consistency. WARNING: Mixture will continue to cook after taking it off the heat. And it will thicken further as it cools. Constantly scoop some of the mixture out and let it cool to test if its to your liking. Keep it at low heat once you're unsure of the consistency

Step 19

Take sponge cake off pan and let cool. Then sprinkle SUGAR on top (so it doesn't stick)

Step 20

(Optional) Cut each into 4, so it can fit in meal containers.

Step 21

Flip one of the sponge cake (sugar side down) into a parchment paper or container. Then add ample of custard filling in. (Repeat, if sliced into 4's, until one full sheet of sponge cake has filling).

Step 22

Add other sponge cake on top of cake (sugar side up)

Step 23

Cut into desired pieces using a dough cutter. You may use a knife, if you have no dough cutter. Do not saw. Just chop down for each cut. It will momentarily deform and filling might slightly ooze out.