Pro Tips
**Chef's Tips & Troubleshooting:**
- Preheat the oven fully before putting anything in — a cold oven gives dense, flat results.
- Measure flour by spooning it into the cup, not scooping directly — scooping packs it down and adds up to 25% more flour.
- Bring butter and eggs to room temperature before creaming — they incorporate air better for a lighter texture.
Cooking Tips
Let the dessert cool completely before slicing or serving — many Filipino sweets set and develop their best texture as they rest. Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Ingredient Substitutions
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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.
Instructions
- Preheat the oven to 350°F. Grease only the bottom of a rectangular pan.
- In a bowl, sift the flour, baking powder, salt, and ¼ cup of the sugar three times.
- Add egg yolks, water, and oil. Stir until well blended.
- In a bowl, beat the egg whites using a mixer at low speed until frothy. Add cream of tartar.
- 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.
- Carefully fold in a third of the meringue into the egg yolk mixture and then add the remaining meringue and fold until everything is mixed in.
- Pour into prepared pan and bake for 40 to 45 minutes or until the top of the cake is springy.
- Remove from oven and invert the pan on a foil-lined baking sheet. Allow to cool.
- Meanwhile, in a bowl, whisk the egg yolks and cornstarch together until it's 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.
- Simmer on low heat, stirring them around, until it begins to thicken. Add butter and continue cooking until spreadable.
- Move it to a bowl and press a plastic film directly on the surface to prevent skin from forming.
- Once the cake is completely cool, tap the pan a few times and carefully lift to release the cake.
- Cut the cake vertically in half and Transfer it to a serving platter. Spoon some yema frosting and, using a spatula, spread to cover the top.
- Place the other half of the cake on top of the frosted cake layer.
- Spread the remaining frosting on the top and sides of the cake to fully cover.
- Shred the cheese on top of the cake to cover.
- Best served right away or chill in the fridge.
- 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.
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Pro Tips & Troubleshooting
- Preheat the oven fully before putting anything in — a cold oven gives dense, flat results.
- Measure flour by spooning it into the cup, not scooping directly — scooping packs it down and adds up to 25% more flour.
- Bring butter and eggs to room temperature before creaming — they incorporate air better for a lighter texture.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Substitutions
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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