Yema Cake

Yema Cake from Pinay In Texas Cooking Corner

Ingredients:

Yield one 10-inch cake

For the Chiffon Cake:

  • 1 1/4 cup cake flour
  • 3/4 cup sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 4 eggs (yolk and white separated)
  • 1/2 cup evaporated milk
  • 1/4 cup olive oil or canola oil
  • 1 tsp vanilla
  • 1/2 tsp cream of tartar

For the Yema Frosting:

  • 1 14-oz. can condensed milk
  • 1/2 cup evaporated milk
  • 4 egg yolks
  • 3 Tbsp butter, softened
  • 1 tsp fresh lemon juice

Procedure:

For the cake:

1. Slightly grease one 10" round baking pan. Preheat oven to 350ºF.

2. In a bowl, mix flour, 1/2 cup sugar, baking powder and salt until well combined. Make a well in the middle and add the egg yolks, milk, oil and vanilla. Whisk until smooth. In another bowl, combine 4 egg whites and cream of tartar. Using a mixer on high speed, mix until soft peaks begin to form. Gradually add the remaining 1/4 cup of sugar and continue mixing on high speed until the mixture forms stiff peaks.

3. Fold in the meringue (egg white mixture) into the flour-yolk mixture until well combined. Pour mixture over the prepared baking pans. Bake in preheated oven for 25-28 minutes or until cake tester/toothpick inserted in the middle comes out clean.

5. Remove from oven and allow to cool down in pan for about 10 minutes. Remove from pan and transfer on a wire rack. Allow to completely cool down.

For the frosting:

1. In a saucepan, mix all ingredients using a whisk until well combined. Cook with constant stirring over low heat for 30 minutes or until thick and spreadable.

2. Remove from heat an allow to cool down.

To assemble:

Carefully cut the cake into two even layers. Place the first layer on a cake dish. Spread about 3/4 cup frosting on top. Put the second layer on top. Spread the remaining frosting on the top and sides of the cake. Using a fork, create lines on the frosting. Sprinkle almonds on top. Slice and serve.

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