How to make perfect Yema Cake recipe

Yema cake is a two-layer chiffon cake and it is used as a yema on the whole of cakes as its icing. The yema cake was delicious so it was a favorite of many. As a dessert, it tastes like the softness and sweetness of the cake especially when the top of the cake is sprinkled with cheese. With every eats and bites of the soft and sweet yema cake your sweet tooth will taste good. You can also do this as a business and you can also give it to family and friends as a "pasalubong"



2 cups cake flour, sifted
3 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
7 egg yolks
3/4 cup sugar
1 cup whole milk
1 tsp lemon extract​​​


7 egg whites
1 tsp cream of tartar
1/4 cup sugar


7 egg yolks
1 can evaporate milk
1 can condensed milk
1 tsp vanilla


1. Preheat oven at 350°F.
2. Line or put oil on the cake pan. ( I used 13 x 9).
3. Combine cake flour, baking powder, and salt in a bowl.
4. In a separate bowl, put together the vegetable oil, egg yolks, sugar, milk and lemon extract.
5. Stir until the mixture is smooth.
6. Add the flour mixture.
7. Continue mixing until well blended. Then set aside.
8. In a separate bowl, beat egg whites until fizzy.
9. Add cream of tartar.
10. Slowly add in sugar and continue to mix until stiff but not dry.
11. Using a spatula, fold the icing into the batter.
12. Transfer the mixture into the prepared cake pan.
13. Bake for 30 minutes until the toothpick inserted comes out clean.
14. Do not overbake.
15. The cake will be dry. Remove from the oven and let it cool.
16. Slice the cake in half horizontally. Then set aside.​

Prepare the Filling:

1. In a saucepan, combine evaporated milk, condensed milk, egg yolks, and vanilla.

2. Boil them over low heat while stirring constantly until the mixture becomes slightly thick.

3. Remove from heat. Set aside.

Prepare the Cake:

1. Coated the part of the yema filling on top of the halved cake.

2. Put the other half of the cake and cover the whole cake with the yema filling.

3. Put grated cheese on top of the cake.

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