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Yema Cake

Yema Cake

Yema Cake is soft, fluffy, and delicious. This Filipino sponge cake with custard frosting and shredded cheese is the perfect dessert for holidays, birthdays, or anytime you need a special sweet treat.

⏱ Prep: 0 min ⏱ Cook: 400 min Hard
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Ingredients

  • 0.25 cup 1 cup cake flour
  • 0.25 teaspoon 1 teaspoon baking powder
  • 0 ½ cup sugar divided
  • 0 pinch of salt
  • 1 l 4 large eggs, yolks and whites separated yolks and whites separated
  • 0 ½ cup water
  • 0 ¼ cup oil
  • 0 pinch cream of tartar
  • 1.5 6 egg yolks
  • 0 ¼ cup cornstarch
  • 0 can (14 ounces) sweetened condensed milk
  • 0.25 can 1 can (12 ounces) evaporated milk
  • 0 pinch salt
  • 0 ¼ cup butter
  • 0 grated cheese

Instructions

  1. Preheat the oven to 350°F. Grease only the bottom of a rectangular pan.

  2. In a bowl, sift the flour, baking powder, salt, and ¼ cup of the sugar three times.

  3. Add the egg yolks, water, and oil. Stir until well blended.

  4. In a bowl, beat the egg whites using a mixer at low speed until frothy. Add cream of tartar.

  5. Gradually add the remaining ¼ cup sugar while continuously beating. Once all sugar is added, turn up the speed to medium and continue beating the meringue until it forms stiff glossy peaks. Set aside.

  6. Gently fold in a third of the meringue into the egg yolk mixture and then add the remaining meringue and fold until well combined.

  7. Pour into prepared pan and bake for 40 to 45 minutes or until the top of the cake is springy.

  8. Remove from oven and invert the pan on a foil-lined baking sheet. Allow to cool.

  9. Meanwhile, in a bowl, whisk the egg yolks and cornstarch together until smooth and lump-free. Add condensed milk and evaporated milk. Stir until well blended. Strain the mixture in a fine-mesh sieve into a small pan to remove any lumps.

  10. Cook on low heat, stirring regularly, until it begins to thicken. Add the butter and continue cooking until spreadable.

  11. Transfer to a bowl and press a plastic film directly on the surface to prevent skin from forming.

  12. Once the cake is completely cool, tap the pan a few times and carefully lift to release the cake.

  13. Cut the cake vertically in half and transfer to a serving platter. Spoon some yema frosting and, using a spatula, spread to cover the top.

  14. Place the other half of the cake on top of the frosted cake layer.

  15. Spread the remaining frosting on the top and sides of the cake to fully cover.

  16. Shred the cheese on top of the cake to cover.

  17. Serve immediately or chill in the fridge.

  18. For a clean release, line the bottom of the pan but do not grease the sides as it will cause the delicate, airy foam-based batter to slide down during baking instead of climbing up.