Yema Cake is another type of cake that Filipinos could boast of. This one is a big hit among Filipinos because of its seductive taste that’s probably the reason why it became popular all over Metro Manila.
The word “Yema” is a Spanish word for “egg yolk”. But here in the Philippines,Yema refers to a custard candy which has also an egg yolk and condensed milk.
This cake is just a simple chiffon cake that has Yema on top that serves as the icing. The icing used in it is made from butter with a minimal amount of milk that makes it more flavorful.
Anyway,you can also make your own version of this kind of cake and you can also put variations on it and have it on your own way,requiring that you’re still tracking the same procedure for the sake of not destroying its appearance. Note that the egg that you will be going to use can also affect the color of the Yema Cake. But whatever color would be the outcome it doesn’t matter anyway coz what matters most is that it is still it tastes great!
- For the cake:
- 50 g butter
- 250 g cream cheese
- 110 ml milk
- 1 vanilla pod (optional)
- 60 g all purpose flour
- 20 g cornstarch
- ¼ tsp salt
- 6 egg yolks
- 1 tsp calamansi (or lemon) juice
- 6 egg whites
- ¼ tsp cream of tartar
- 140 g sugar
- 1 tsp vanilla extract
- For the filling or icing
- 2 cans condensed milk
- 6 egg yolks
- 1 tsp vanilla extract
- ½ tsp almond extract
- ¼ cup butter
- ½ cup grated cheese
- In a small pan over simmering water, melt together cream cheese, butter and milk. If you opt to use vanilla beans, scrape the beans from the vanilla pod and add it to the pan. Once melted, cool to room temp. Using a mixer, add in flour, cornstarch, salt. Then add in egg yolks and lastly the lemon juice. Set aside.
- In a separate bowl, mix egg whites and cream of tartar until foamy (or frothy). Add in vanilla then gradually add sugar until stiff peaks form. Fold in the egg whites to the cream cheese mixture. Make sure everything is well combined.
- Pour batter into an 8-inch round cake pan covered with parchment paper. Bake the cake in a water bath for 1 hour and 10 minutes or until done at 325F.
- To make the icing, open two cans of condensed milk and pour it over a pan. Add in egg yolks and cook in low heat. Add in vanilla and almond extract. Cook until it thickens enough to spread. Add in butter.
- To assemble the Yema Cake, divide cake into two. Add the filling then cover it with the other half of the cake. Cover the rest of the cake with icing. Top with grated cheese.
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