I've been seeing some of my Filipino friends posting photos of yema cake the past few weeks, and I promised myself I will try to make it when I get the chance. "What is yema?", you may ask. Well, yema is a custard candy in the Philippines that is made from egg yolks and condensed milk. It is usually in a pyramid shape wrapped in colorful cellophane. A few years ago, it was brought into another level by turning it into a type of cake. I honestly haven't tried one because I haven't been to the Philippines in a long time. But I've heard and read so much about it...and learned that it's actually just a chiffon cake frosted with yema. So yesterday, I decided to try making it using the chiffon cake recipe that I normally use and my yema recipe which I tweaked a little to make it spreadable...and this is what I came up with!
The yema cakes I've seen on the web all look plain so I added some almond slices to make it fancy! I am not sure if my cake tastes like the original yema cake in the Philippines, but there's one thing I'm sure about...my family and I enjoyed it! The chiffon cake is nothing new...but the yema on it made it such a wonderful treat!
Try it and let me know what you think...
Yield one 10-inch cake
For the Chiffon Cake:
- 1¼ cup cake flour
- ¾ cup sugar
- 2 tsp baking powder
- ½ tsp salt
- 4 eggs (yolk and white separated)
- ½ cup evaporated milk
- ¼ cup olive oil or canola oil
- 1 tsp vanilla
- ½ tsp cream of tartar
For the Yema Frosting:
- 1 14-oz. can condensed milk
- ½ cup evaporated milk
- 4 egg yolks
- 3 Tbsp butter, softened
- 1 tsp fresh lemon juice
For the cake:
1. Slightly grease one 10" round baking pan. Preheat oven to 350ºF.
2. In a bowl, mix flour, ½ cup sugar, baking powder and salt until well combined. Make a well in the middle and add the egg yolks, milk, oil and vanilla. Whisk until smooth. In another bowl, combine 4 egg whites and cream of tartar. Using a mixer on high speed, mix until soft peaks begin to form. Gradually add the remaining ¼ cup of sugar and continue mixing on high speed until the mixture forms stiff peaks.
3. Fold in the meringue (egg white mixture) into the flour-yolk mixture until well combined. Pour mixture over the prepared baking pans. Bake in preheated oven for 25-28 minutes or until cake tester/toothpick inserted in the middle comes out clean.
5. Remove from oven and allow to cool down in pan for about 10 minutes. Remove from pan and transfer on a wire rack. Allow to completely cool down.
For the frosting:
1. In a saucepan, mix all ingredients using a whisk until well combined. Cook with constant stirring over low heat for 30 minutes or until thick and spreadable.
2. Remove from heat an allow to cool down.
Carefully cut the cake into two even layers. Place the first layer on a cake dish. Spread about 3/4 cup frosting on top. Put the second layer on top. Spread the remaining frosting on the top and sides of the cake. Using a fork, create lines on the frosting. Sprinkle almonds on top. Slice and serve.