• CAKE BATTER
  • 2 1/2 Cup cake flour
  • 3 Teaspoon baking powder
  • 1 Teaspoon salt
  • 1/2 cup vegetable oil
  • 6 Egg yolks
  • 1/4 Cup sugar
  • 1 Cup whole milk
  • 1 Teaspoon lemon extract
  • MERINGUE
  • 6 Egg whites
  • 1 Cup sugar
  • 1 Teaspoon cream of tartar
  • YEMA FROSTING
  • 1 Can evaporated milk
  • 1 Can condensed milk
  • 6 Egg yolks

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.

Directions :

  • Put cake flour, baking powder and salt in a mixing bowl, mix and sift.
  • In a separate bowl, put together egg yolks, sugar, milk, and lemon essence.
  • Beat in slow speed or mix with a wire whisk until mixture is smooth.
  • Combine dry and wet mixture, continue mixing until well blended. Set aside.
  • On a separate bowl , mix egg whites and cream of tartar.
  • Gradually add in sugar and continue to beat until stiff but not dry.
  • Combine flour mixture and egg white mixture.
  • Slowly add vegetable oil and fold using a rubber spatula.
  • Line or grease cake pan and pour the mixture.
  • Bake in a preheated oven at 347 °F for 40 minutes.

Yema or Milk Custard frosting:

  • In a shallow pan, combine the condensed milk, evaporated milk and egg yolks.
  • Cook the mixture at low fire, while continuously stirring until the texture becomes thick.

Cake decoration:

  • Slice the chiffon cake in half horizontally, to make two rectangular cake.
  • Spread part of Yema frosting at the top of 1st half of Chiffon cake.
  • Put back the half of the cake and cover the whole cake with the custard.
  • 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.

Watch Yema Cake cooking Video:

 

 

 

 

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