How To Bake Yema Cake

Yema cake is a chiffon cake from the Philippines with a custard filling. It’s made in the same way as mamón, with the exception that yema is used as a frosting, filling, or part of the cake batter. Yema is a custard-like milk and egg yolk mixture.

Yema Cake

Yema Cake Recipe

Creamy egg custard icing and shredded cheese topping on a fluffy sponge cake. This Yema cake from the Philippines is light, fluffy, and indulgent!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Dessert
Cuisine Philippines
Calories 729 kcal

Ingredients
  

For the Sponge Cake

  • pec large eggs, whites and yolks separated
  • 1/2  cup  sugar
  • 1/2  cup  butter, room temperature
  • 1/2  cup  milk
  • cup  cake flour
  • 2 teaspoons  baking powder
  • teaspoons  vanilla extract

For the Yema Frosting

  • cans  (14 ounces each) sweetened condensed milk
  • 4 pec  egg yolks
  • tablespoons  butter

For Topping/Garnish

  • 1/2  cup  almond slivers
  • cup  grated cheese

Instructions
 

SPONGE CAKE

  • Preheat the oven to 400 degrees Fahrenheit. Set aside an 8-inch circular pan with parchment paper on the bottom and edges.
  • In a mixing bowl, whip the egg whites for 2 to 3 minutes on low speed, or until soft peaks form.
  • While continuing to beat, gradually add 1/4 cup granulated sugar, a tablespoon at a time. After all of the sugar has been added, increase the speed to medium and continue beating the meringue until stiff, glossy peaks form. Remove from the equation.
  • Cream the butter and remaining 1/4 cup sugar in a separate basin for 3 minutes, or until light in color.
  • One at a time, add the yolks, mixing constantly for about 2 minutes.
  • To the egg yolk mixture, add the milk, cake flour, baking powder, and vanilla extract. For about 2 minutes, or until smooth, beat the batter.
  • Fold a third of the meringue into the egg yolk mixture gently, then fold in the remaining meringue until thoroughly incorporated.
  • In a preheated 400 F oven, bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove the cake from the oven and cool for about 10 minutes in the pan before transferring to a cooling rack. Before icing, remove the parchment paper from the cake and allow it to cool.

For the Yema Frosting

  • Combine condensed milk, egg yolks, and salt in a mixing dish (if using). Blend until smooth and evenly colored.
  • Heat butter in a large nonstick skillet over medium-low heat until it is slightly melted and still warm (NOT hot).
  • Stir in the egg-milk mixture until everything is completely combined.
  • Cook for 15 to 20 minutes, stirring frequently and scraping the sides and bottom with a spoon, or until the mixture thickens to a spreadable paste. Remove the pan from the heat and set it aside to cool.

TO ASSEMBLE

  • After the sponge cake has cooled fully, cut it in half horizontally.
  • Place a quarter of the yema on top of the bottom half of the cake layer. Spread a 1/8-inch thick layer of yema filling across the surface with a spatula.
  • On top of the frosted cake layer, place the top half of the sponge cake.
  • Scoop and apply enough yema frosting on top of the cake to cover the entire surface and create a half-centimeter thick icing layer.
  • Set aside about 1/4 cup of the yema and spread it along the sides of the cake with an offset spatula.
  • Scoop a handful of almond slivers onto the cake's sides and gently tap them in.
  • To garnish the cake, pipe the reserved 1/4 cup yema frosting on the top and bottom edges.
  • On top of the cake, sprinkle the grated cheese.
  • Serve right away or chill in the refrigerator.

Notes

Information on nutrition:
81g carbohydrate
18g protein, 38g fat
21g Saturated Fat
239 milligrams of cholesterol
395mg sodium
593mg potassium
1 gram of fiber
67 g sugar
1160 IU Vitamin A
2.6 mg vitamin C
488 mg calcium
1.2 milligrams of iron
Keyword Yema Cake

Final Thought:

Yema is a traditional Filipino confection produced by thickening a mixture of milk and egg yolks over low heat. The sweet mixture is then molded into pyramids or balls and coated in granulated sugar or caramel syrup for a crisp, golden exterior.
It has been a Philippine delicacy for generations, having been brought to the country by the Spanish during the colonial period. In Spanish, yema denotes egg yolk.

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