Yema Cake is a type of chiffon or sponge cake infused with cream cheese then flavoured with yema, a type of milk custard candy popular in the Philippines.
- ½ cup flour
- 3 tbsp cornstarch
- 1 tsp baking powder
- 1/4 tsp salt
- 50 g butter
- 250 g cream cheese
- 1/2 cup milk
- 6 egg yolks
- 1 tsp lemon juice
- 6 egg whites
- 1/4 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
- 1/4 cup butter
- 1/2 cup grated mild cheddar
- lengua de gato
- In a double boiler melt cream cheese, butter, milk and vanilla together. Mix well to combine then set it aside to cool down.
- Sift together flour, baking powder, cornstarch and salt. Set aside.
- Pour mixture in a mixer, on low speed gently add and mix the sifted flour.
- Still on low speed, add the egg yolks then the lemon juice. Set aside.
- In a separate mixing bowl beat egg whites and cream of tartar in high speed until fluffy. Add the vanilla and sugar gradually and continue to mix in high speed until stiff peaks form.
- Mix flour cheese mixture and egg white mixture by folding it together until evenly combined.
- Divide mixture in half then pour into two 8-inch round cake pan covered with parchment paper.
- Using the water bath method, bake cake in a 180C preheated oven for one hour or until a cake tester comes out clean. Remove from oven and once its cool enough remove it from their pans.
- To make the icing, combine condensed milk, egg yolks and vanilla in a sauce pan and cook over low heat until it is really thick. Add the butter and combine it with the thick custard.
- While hot spread the filling on one top of the cake then stack it together. Spread the remaining on top and side, let it cool.
- Garnish with lengua de gato then sprinkle cheese on the top and side then serve chilled.