Yema cake is not one of those Filipino desserts that have been around for ages. However, this recipe should stand the test of time and become a classic!
The cake has been around for about 20 years or so, which means a newer cake in the Filipino tradition. The yema cake to a type of chiffon or sponge cake that happens to be infused with cream cheese and flavored with yema. If you are unfamiliar with yema, it’s a type of milk custard candy that is popular in the Philippines.
This is a very sweet cake, so make sure you have your sweet tooth on when getting ready to eat this. Check out the yema cake recipe below!
- ½ cup flour
- 3 tbsp cornstarch
- 1 tsp baking powder
- ¼ tsp salt
- 50 g butter
- 250 g cream cheese
- ½ cup milk
- 6 egg yolks
- 1 tsp lemon juice
- 6 egg whites
- ¼ tsp cream of tartar
- ⅔ cup sugar
- 2 tsp vanilla extract
- Filling and Icing
- 2 400g cans condensed milk
- 6 egg yolks
- 1 tsp vanilla extract
- ¼ cup butter
- ½ cup grated mild cheddar
- lengua de gato
- Melt the cream cheese, butter, milk and vanilla together in a double boiler.
- Mix it well and then set aside to cool down.
- In a bowl, sift together flour, baking powder, cornstarch and salt. Set aside.
- Now pour the mixture into a mixer. On low speed, gently add and mix in the sifted flour.
- Add in the egg yolks and lemon juice while still on low speed.
- Grab a separate mixing bowl and beat the egg whites and cream of tartar on high speed until fluffy.
- Then add in the vanilla and sugar gradually and continue to mix on high speed until stiff peaks form.
- Now mix together the flour cheese mixture with the egg white mixture by folding it together until evenly combined.
- Divide the mixture into half and put each half into two 8-inch round cake pans that are covered with parchment paper.
- You will want to use the water bath method, but bake the in a 180C preheated over for one hour or until cake tester comes out clean.
- Once the tester comes out clean, remove from oven and let it cool down. Once it’s cool enough, remove the cake from the pans.
- For the icing, combine the condensed milk, egg yolks and vanilla in a sauce pan and cook over low heat until it’s really thick. Add in the butter and combine it with the thick custard.
- While the cake is still hot, spread the filling on one top of the cake then stack it together. Spread the remaining on top and side, let it cool.
- Once cooled, garnish it with lengua de gato and then sprinkle with cheese on top and on the side.
- Serve chilled.