I discovered “yema cake” a couple of years ago after some Filipino blogging friends posted pictures on their Facebook pages. I thought it totally makes sense. Like how Leche Flan cake made sense as well. The latter is a bit more intricate to make though compare to Yema Cake which you would agree on once you go through my recipe.
White Cake or Chiffon Cafe + Yema. Trust me, it’s as easy as can be. What’s the secret? A boxed white cake mix. This will also save you on the eggs. Of course, you can always make your white cake without the mix but to make it easier good ‘ol Pillsbury doughboy is recommended.
- 1 box white cake mix (Pillsbury)
- 4 eggs separate yolks and whites
- 1 1/4 cup water
- 1/2 cup oil
- 1 can condensed milk
- Make the white cake batter. Follow the (egg white recipe)instructions from the box. Since you're only using the egg whites, save the egg yolks for the yema. I used two round cake pans. Coat with cooking spray and light dust of flour before pouring the batter. Bake at 350° for 30-35 minutes.
- Cool the cakes completely. Once cooled, carefully slice off the top of the cakes to have an even surface.
- Combine condense milk and egg yolks in a pot. Cook and whisk in medium heat until you get to pouring consistency. You can have it slightly runny or slightly firm. Fill the top of one cake with some of the yema, place the other cake on top then spread the remaining yema on top and sides of the cake.
VOILA! Others put grated cheese on top of their yema cake. Go for it if you want to. This was the first time I made yema cake and I think I can make it even better if I adapt one of the steps from Tres Leches Cake. Poke holes on the cakes itself before filling and topping the cake with the yema mixture. The cake will absorb some of the yema flavor goodness which also means I should probably make the yema slightly runny.
Overall this yema cake is delish!!!
Make it now!