Recipe: Yummy Yema Cake

Yema Cake. The Yema cake has three components which all work together into a scrumptious, indulgent baked treat. Sponge Cake-the procedure is very similar to the one I used for making the Pianono, but I added butter for the extra buttery goodness. Since the yema spread is very rich and sweet, I also opted to make a lesser sweet sponge.

A cake that will surely give you a mouthwatering treat with the cake's softness and delicious frosting. Let the chiffon cakes cool while you cook a creamy custard filling flavored with sweetened condensed milk. Then spread the hot filling in between the cakes and frost the top and sides. You can cook Yema Cake using 22 ingredients and 6 steps. Here is how you cook that.

Ingredients of Yema Cake

1. You need of Chiffon (dry).
2. You need 1 1/4 cup of cake flour or all purpose flour.
3. You need 1/2 tbsp of baking powder.
4. You need 1/2 tsp of salt.
5. You need 1/2 cup of sugar.
6. You need of Chiffon (wet).
7. It's 4 of egg yolk.
8. It's 1/4 cup of oil.
9. You need 1/4 cup of water.
10. You need 1/4 cup of pineapple juice.
11. You need of Meringue.
12. Prepare 4 of egg whites.
13. You need 1/2 tsp of cream of tartar.
14. You need 1/4 cup of sugar.
15. Prepare of Yema frosting.
16. Prepare 1 can of condensed milk.
17. Prepare 1 can of evaporated milk.
18. It's 3 of egg yolks.
19. Prepare 1 tbsp of vanilla.
20. It's 1 tbsp of cornstarch.
21. It's of Toppings.
22. Prepare of Grated cheese.

Garnish the yema cake with shredded mild cheddar cheese and cookies if you like. Most Yema Cake recipe contains cream cheese. I think that is how it differs from other cake. It is not really certain where yema cake originated, it is a spin off from yema candy, but the one coming from Tayabas is the most popular.

Yema Cake instructions

1. Mix dry ingredients, set aside..
2. Mix the wet ingredients and add to the dry ingredients and mix well and set aside..
3. Beat the egg whites untill frothy then add the cream of tartar and gradually add the sugar. Beat until soft peak and add to the chiffon batter..
4. Pour the batter into 5 llanera. Divide it equally. Bake for 20 mins on 200-250 F or 95-121 C. If steam low heat for 20 minutes.
5. Yema frosting. In a pan mix all the ingredients. Turn on fire to low heat stir until the mixture is thick. Turn off the heat and let cool..
6. Assemble the cake and the frosting. Top it with cheese..

So we cannot really determine how a "classic filipino style" yema cake. Let the cake rest for a minute in the pan before turning it out to cool on a wire rack. Gently peel off the parchment and let the cake cool to room temperature. Yema Cake is so popular in Manila. In fact that locals will flock to the best baker of Yema Cake.