Yema Cake
Serves 15
Creamy and delicious 2 layer chiffon cake, with yema or milk custard frosting. Yema is a chewy candy wrapped in a cellophane, this candy is made of condensed milk and egg yolks.


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Prep Time
20 min

Cook Time
1 hr

Total Time
1 hr 20 min

Prep Time
20 min

Cook Time
1 hr

Total Time
1 hr 20 min

734 calories
108 g
166 g
28 g
13 g
8 g
233 g
504 g
75 g
0 g
19 g

Nutrition Facts
Serving Size
233g

Servings
15

Amount Per Serving
Calories 734
Calories from Fat 253

% Daily Value *

Total Fat 28g
44%

Saturated Fat 8g
38%

Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 13g
Cholesterol 166mg
55%

Sodium 504mg
21%

Total Carbohydrates 108g
36%

Dietary Fiber 1g
4%

Sugars 75g
Protein 13g
Vitamin A
8%
Vitamin C
2%
Calcium
30%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. CAKE BATTER
  2. 2 1/2 Cup cake flour
  3. 3 Teaspoon baking powder
  4. 1 Teaspoon salt
  5. 1/2 cup vegetable oil
  6. 6 Egg yolks
  7. 1/4 Cup sugar
  8. 1 Cup whole milk
  9. 1 Teaspoon lemon extract
  10. MERINGUE
  11. 6 Egg whites
  12. 1 Cup sugar
  13. 1 Teaspoon cream of tartar
  14. YEMA FROSTING
  15. 1 Can evaporated milk
  16. 1 Can condensed milk
  17. 6 Egg yolks
Instructions
  1. DIRECTIONS
  2. Put cake flour, baking powder and salt in a mixing bowl, mix and sift.
  3. In a separate bowl, put together egg yolks, sugar, milk, and lemon essence.
  4. Beat in slow speed or mix with a wire whisk until mixture is smooth.
  5. Combine dry and wet mixture, continue mixing until well blended. Set aside.
  6. On a separate bowl , mix egg whites and cream of tartar.
  7. Gradually add in sugar and continue to beat until stiff but not dry.
  8. Combine flour mixture and egg white mixture.
  9. Slowly add vegetable oil and fold using a rubber spatula.
  10. Line or grease cake pan and pour the mixture.
  11. Bake in a preheated oven at 347 °F for 40 minutes.
  12. YEMA OR CUSTARD FROSTING
  13. In a shallow pan, combine the condensed milk, evaporated milk and egg yolks.
  14. Cook the mixture at low fire, while continuously stirring until the texture becomes thick.
  15. CAKE DECORATION
  16. Slice the chiffon cake in half horizontally, to make two rectangular cake.
  17. Spread part of Yema frosting at the top of 1st half of Chiffon cake.
  18. Put back the half of the cake and cover the whole cake with the custard.
  19. Garnish with grated cheese and serve with hot or cold drinks.
Cooking Tips
  1. Another way of making Custard : Place a metal mixing bowl over a casserole with steaming water, stirring constantly until mixture is thickened.
  2. When folding merengue to the batter, do not stir. Cut and fold in a good timing, too slow makes the mixture watery.
  3. Put egg whites at room temperature before whipping. Cold egg whites will not peak to foam.
  4. All-purpose flour can be a substitute for cake flour , The cake will become a bit granulated.
beta
calories
734

fat
28g

protein
13g

carbs
108g

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Pinoy Hapagkainan http://www.pinoyhapagkainan.com/

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