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Yema cake
Yema cake
Yema cake is a Filipino dessert that consists of a soft and moist chiffon cake layered with yema filling. Yema is a sweet custard-like filling made from condensed milk and egg yolks, giving it a rich and creamy texture. The cake is typically topped with a thin layer of buttercream frosting and sprinkled with grated cheese for an extra savory touch.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a mixing bowl, sift the flour and baking powder together. Set aside.
- In a separate bowl, cream together the sugar, vegetable oil, vanilla extract, and egg yolks until well combined and creamy.
- Gradually add the dry ingredients to the egg yolk mixture, alternating with the milk. Mix until just combined and smooth.
- In another clean bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the cake batter until well incorporated.
- Pour the batter into the greased cake pan and spread it evenly. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the yema filling. In a saucepan, combine the condensed milk, egg yolks, and butter over low heat. Stir continuously until the mixture thickens and becomes a sticky custard-like consistency. Remove from heat and let it cool.
- Once the cake is done baking, remove it from the oven and let it cool completely. Once cooled, slice the cake horizontally into two equal layers.
- Spread the yema filling evenly on top of one cake layer, then place the other layer on top.
- For the frosting, beat the softened butter, powdered sugar, and vanilla extract together until light and fluffy. Frost the top and sides of the cake with the buttercream frosting.
- Feel free to decorate the cake with grated cheese or any other toppings of your choice.
Nutrition
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