Yema Cake is made of chiffon cake with creamy custard filling as yema frosting garnished with grated cheese. This Filipino cake is sinfully delicious, a perfect dessert, or anytime snack treat. This cake is a big hit among Filipinos because of its decadent taste that’s probably the reason why it became popular in the Philippines.
Ingredients:
FOR DRY INGREDIENTS
1 1/4 cup all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 cup sugar
FOR WET INGREDIENTS
4 egg yolks
1/4 cup vegetable oil
1/2 cup evaporated/fresh milk
FOR MERINGUE
4 egg whites
1/2 teaspoon cream of tartar
1/4 cup white sugar
FOR YEMA FROSTING
4 egg yolks
1/2 can of 370 ml evaporated milk
1 tablespoon cornstarch
1 big can condensed milk
1/2 pack of 250ml nestle all-purpose cream
1/2 teaspoon vanilla extract
2 tablespoon butter
FOR GARNISH
1 box eden cheese, grated
PROCEDURE:
1. In a mixing bowl, combine all-purpose flour, baking powder, salt, and sugar, Put through a sieve.
2. In a separate bowl, combine egg yolks, vegetable oil, and milk.
3. In another bowl, beat egg whites until frothy, then add cream of tartar, and add sugar gradually until soft peaks.
4. Combine dry and wet ingredients, then fold the meringue to the batter mixture.
5. Grease the bottom part of Llanera and pour in the batter into the pan.
6. Bake at 180c for 30-40 minutes or when the toothpick comes out clean the cake is done.
(You can also steam on a medium flame for 20 minutes)
7. For the frosting, combine all the ingredients and cook on a low fire with continuous stirring until thickens. Let it cool and spread into the cake.
8. Garnish with grated cheese.
Yield: 6-8 medium llaneras, it depends on the size of the eggs that you will be using. Selling price per tub is 100 pesos. Tub size is 750ml.
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NOTE:
COOKING IS ALL ABOUT YOUR TASTE. JUST ADJUST ACCORDINGLY. 🙂
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