A delicious Filipino cake made with a chiffon base and a rich yema frosting.
Ingredients
Egg yolks mixture
- 2cupsCake Flour
- 1cupsugar
- 2tbspBaking Powder
- 1cupwater
- 1tspVanilla extract
- 1 1/2cupVegetable Oil
- 18pieceEgg yolks
Merengue
- 1/2tspcream of tartar
- 1cupsugar
- 18pieceEgg White
Yema Frosting
- 6pieceegg yolks
- 1cancondensed milk
- 1canevaporated milk
- 1/2cupsugar
How to make Yema Cake
Part 1
Preheat oven to 180 degrees Fahrenheit.
In a mixing bowl, combine egg yolks mixture then whisk slowly until smooth and well blended.
Part 2
In another bowl, beat egg whites and cream of tartar until frothy.
Gradually add white sugar while continuing to mix until stiff peaks are formed.
Gently add egg white mixture into egg yolks mixture then whisk until well blended.
Part 3
Line the bottom of a cake pan with parchment paper then pour chiffon mixture.
Bake for 30-35 minutes.
Remove from the oven then let it cool.
Remove cake from the pan then refrigerate before frosting.
Part 4
In a saucepan, combine yema frosting mixture then cook while continuously stirring over low heat until it becomes thick.
Part 5
Slice chiffon cake horizontally into two equal parts.
On a cake board, place the top slice upside down then spread a thin layer of yema frosting on top.
Place the other slice on top, bottom side up then spread and cover the whole cake with yema frosting.
Sprinkle with grated cheese on top then refrigerate before serving.
Tips & Tricks
Ensure the egg whites are at room temperature for better volume.
Use a serrated knife to slice the cake horizontally for a cleaner cut.
Refrigerate the cake for at least an hour before serving to allow the frosting to set.