Yema Cake Recipe

Topic: Yema Cake Recipe

Yema Cake is not a traditional Filipino cake, but a new creation probably made 20 years ago. I had never seen this cake when I was young and only appeared over the years, I saw it for the first time on the blog and then Filipino Bakery in New Zealand started selling them later. This cake is a type of gauze or sponge cake filled with cream cheese and then flavored with a type of milk cream candy popular in the Philippines.

This cake is sweet so I warned you that if you have not tried it yet, it is designed more for people who like Yama, pastillas, the middle part of the arm of mercy, carambola, etc. I also love cheese, its cream is the goodness of custard.

The most popular brand at home for this cake is Rodillas, the bakery where it all began. It is not counted when all the accounts began, but in 1997 when Vincent Rodilla tried to sell the cake by the inventor of said cake, when he opened a small rental site, he did not get off the ground and 2005 it was discontinued. It was still not right during those days, but finally in 2008 people started buying them. Then in 2010, a fire broke out and turned into a forest fire, as Bakers is now thriving. From then on it became a sensation and the rest went down in history.

Yema Cake is a type of gauze or sponge cake filled with cream cheese and then flavored with a type of milk cream candy popular in the Philippines.

For the Cake

• ½ cup maida (flour)
• 3 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 50g butter
• 250g cream cheese
• 1/2 cup milk
• 6 egg yolks
• 1 teaspoon lemon juice
• 6 egg whites
• 1/4 of a teaspoon of cream of tartar
• ⅔ cup of sugar
• 2 teaspoons vanilla extract

Filling and icing

1. 2 cans of 400 grams of condensed milk
2. 6 egg yolks
3. 1 teaspoon vanilla extract
4. 1/4 cup butter

Addition

1/2 cup light cheddar cheese shredded

Instructions for Yema Cake Recipe

1. Melt cream cheese, butter, milk, and vanilla together in a double boiler. Mix well to combine and then set aside to cool.
2. Sift together the flour, baking powder, cornstarch, and salt. To cancel.
3. Pour mixture into a mixer on low speed, gently add the mixed flour and mix.
4. Still, on low speed, add the egg yolk and then lemon juice. To cancel.
5. Beat the egg whites and cream of tartar in a separate mixing bowl at high speed until it becomes fulfilled. Gradually add vanilla and sugar and continue mixing in high speed to form stiff peaks.
6. Mix flour cheese mixture and egg white mixture evenly together.
7. Divide the mixture in half and pour into two 8-inch round cake pans covered with parchment paper.
8. Using the water bath method, bake the cake for one hour in a 180C preheated oven or until the cake tester is clean. Remove from the oven and once it cools, remove it from your pan.
9. To make the icing, combine condensed milk, egg yolk and vanilla in a pan and cook on low heat until it is really thick. Add butter and mix it with thick custard.
10. While the filling spread on one top of the hot cake and then stack it together. Spread the rest up and to the side, letting it cool.
11. Garnish with Lengua de Gato, then sprinkle cheese on top and sides and refrigerate.

People also asked

Where did Yema cake originated?

The yolk is a combination similar to a milk custard and egg yolk. It is usually accompanied by grated cheese.

Where did Yema cake originated in Philippines?

The history of Yama in the Philippines began during the Spanish colonial period in the country. It was an Iggycoll separated from the egg white, where the white part of the egg was used as a mortar to hold the stone walls together. The Filipinos repurposed the Aggoyle left behind for various dishes and desserts.

Who invented Yema Cake Recipe?

Yema claims that it originated in the province of Bulacan as it is known for various Filipino sweets, there are some accounts suggesting that it was invented during the Spanish era where egg yolk was used in the construction of buildings. The whiteness is discarded after use.

What is the English of Yema?

Yema means “egg yolk” in Spanish, and is a reference to its golden yellow appearance or composition (traditionally egg yolk, lime peel, and sugar).