Yema Cake Recipe

Season’s Greetings everyone!

As promised, I am sharing to you guys how to make yema cakes. The recipe involves a 3-part process if you break it down—preparing the cake batter, making the meringue and cooking the yema filling. And that does not even include baking time and frosting the cakes!

But don’t get intimidated! Once you have prepared your ingredients and you know the flow of baking I the cake, it will be easy peasy. :)

I must admit though when I was just starting to explore the baking world, I would usually skip a recipe if it calls for separating egg whites and egg yolks haha! I am that intimidated. But like they say, conquer your fear—and so I did! I am not saying that my yema cake is perfect. I would still have that “fail” cakes once in a while.

For personal reasons, I am not sharing our own yema cake recipe. Me and my husband made a time-lapsed, amateur video though of a basic recipe. I got this recipe from yummy.ph. I purposely changed some parts to fit my liking eg. I used llanera pans and doubled the recipe for demonstration purposes.

So without further ado, here is the recipe and below you will find the youtube video on how to make the yema cake.

YEMA CAKE RECIPE

For the cake batter:

Dry ingredients:

1 ¼ cake flour (use cake flour for best results)

¼ cup sugar

1 tsp baking powder

½ tsp salt

Wet ingredients:

4 egg yolks

¼ cup oil

¼ cup water

1/3 full cream milk ( I replaced with orange juice)

For the meringue:

4 egg whites

¼ cream of tartar

¼ cup sugar

Yema filling:

3 egg yolks

1 can condensed milk

½ tsp vanilla extract

Optional: ½ can of evaporated milk

Instructions:

Grease pans with butter and dust with flour.
Pre-heat oven to 325-350 Celsius depending on your oven.
Mix dry ingredients. Combine flour, baking powder, sugar and salt. Set aside.
In a separate bowl, mix wet ingredients—egg yolks, oil, water, milk or juice.
Pour wet ingredients into the flour mix. Mix with a wire whisk until well-combined. Set aside.
Make the meringue. Place the egg whites and cream of tartar in a clean mixing bowl and beat for 2 minutes or until they reach soft peaks. Put mixer on medium speed: slowly add sugar and whip for another 2 minutes until the whites are glossy and still hold soft peaks.
Using a rubber spatula, gently fold about 1/3 of the whipped whites into the flour mixture to lighten up the batter. Then gently fold in the remaining egg whites. Do not overmix!
Spread the batter evenly in your prepared pans. Bake in the oven for 15-20 mins. Use the toothpick method to check if cakes are ready. Once ready, invert pans immediately on a rack and let the cakes cool before frosting
Make the yema filling: combine the condensed milk, egg yolks, salt, and vanilla in a medium saucepan and cook over low heat for 10 minutes or until the mixture thickens into a smooth and spreadable filling. Let yema filling cool.
Transfer cakes into your desired containers. Frost the cakes as desired and top with cheese.