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
- 2 cans of 400 grams of condensed milk
- 6 egg yolks
- 1 teaspoon vanilla extract
- 1/4 cup butter
1/2 cup light cheddar cheese shredded
Yema Cake Recipe
- Melt cream cheese, butter, milk and vanilla together in a double boiler. Mix well to combine and then set aside to cool.
- Sift together the flour, baking powder, cornstarch and salt. To cancel.
- Pour mixture into a mixer on low speed, gently add the mixed flour and mix.
- Still on low speed, add egg yolk and then lemon juice. To cancel.
- Beat the egg whites and cream of tartar in a separate mixing bowl at high speed until it becomes fullfilled. Gradually add vanilla and sugar and continue mixing in high speed to form stiff peaks.
- Mix flour cheese mixture and egg white mixture evenly together.
- Divide the mixture in half and pour into two 8-inch round cake pans covered with parchment paper.
- 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.
- 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.
- 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.
- Garnish with lengua de gato, then sprinkle cheese on top and sides and refrigerate.
Keywords: Yema Cake Recipe