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 Recipe
For the Sponge Cake
- 2 pec large eggs, whites and yolks separated
- 1/2 cup sugar
- 1/2 cup butter, room temperature
- 1/2 cup milk
- 1 cup cake flour
- 2 teaspoons baking powder
- 1 teaspoons vanilla extract
For the Yema Frosting
- 2 cans (14 ounces each) sweetened condensed milk
- 4 pec egg yolks
- 4 tablespoons butter
- 1/2 cup almond slivers
- 1 cup grated cheese
- 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.
- 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.
18g protein, 38g fat
21g Saturated Fat
239 milligrams of cholesterol
1 gram of fiber
67 g sugar
1160 IU Vitamin A
2.6 mg vitamin C
488 mg calcium
1.2 milligrams of iron
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.