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
Nutrition (per serving)
Calories
728.8kcal (36.44%)
Protein
10.9g (21.76%)
Carbs
98.1g (35.68%)
Sugars
71.9g (100%)
Healthy Fat
22.5g
Unhealthy Fat
4.5g
% Daily Value based on a 2000 calorie diet
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.
Nutrition (per serving)
Nutrition (per serving)
Calories
728.8kcal (36.44%)
Protein
10.9g (21.76%)
Carbs
98.1g (35.68%)
Sugars
71.9g (100%)
Healthy Fat
22.5g
Unhealthy Fat
4.5g
% Daily Value based on a 2000 calorie diet
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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.
FAQS
What is the best way to store leftover 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.
Can I make Yema Cake gluten-free?
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.
What can I use as a substitute for condensed milk in Yema Cake frosting?
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.
What are some good pairings for Yema Cake?
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.
How do I know when my Yema Cake is fully baked?
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.
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