Yema Cake

To store leftover Yema Cake, wrap it tightly in plastic wrap or place it in an airtight container. It can be kept in the refrigerator for up to 5 days. For longer storage, you can freeze the cake for up to 3 months. Just make sure to thaw it in the refrigerator before serving.

Yes, you can make a gluten-free version of Yema Cake by substituting the cake flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum for better texture. Additionally, check that all other ingredients, like baking powder and vanilla extract, are gluten-free.

If you need a substitute for condensed milk in the Yema Cake frosting, you can use a mixture of evaporated milk and sugar. Combine 1 cup of evaporated milk with 1/2 cup of sugar and cook it down until it thickens, similar to how you would prepare the condensed milk.

Yema Cake pairs wonderfully with a cup of strong coffee or a glass of cold milk. You can also serve it alongside fresh fruits like strawberries or mangoes to balance the sweetness of the cake. For a festive touch, consider serving it with a scoop of vanilla ice cream.

To check if your Yema Cake is fully baked, insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs attached, the cake is done. If the toothpick has wet batter on it, continue baking for a few more minutes and check again.