Yema Cake

Yema Cake

Ingredients:

Chiffon Cake:

2 1/4 cups All-purpose Flour

1 1/2 cups White Sugar

1 tbsp Baking Powder

1 tsp Salt

3/4 cup Water, cold

1/2 cup Canola Oil

5 pcs large Eggs, separated (room temperature)

1 tbsp pure Vanilla Extract

1/2 tsp Cream of Tartar

Yema Frosting/Filling:

2 cans (300ml) Sweetened Condensed Milk

4 Egg Yolks

2 tsp pure Vanilla Extract

1/2 cup Cheddar Cheese, grated  *optional

Instructions:

Preheat the oven to 160°C.

Grease two 10×10 baking pans, and line with parchment paper.

Bake the Cake.

In a large mixing bowl, combine flour, (1 cup) white sugar, baking powder, and salt. Mix well.

Then, pour-in the cold water, canola oil, egg yolks, and vanilla extract. Manually whisk until the texture becomes smooth. Set aside.

In a separate mixing bowl, add-in the egg whites, and cream of tartar.

Beat on high speed using an electric mixer, until fluffy.

Add-in the remaining (1/2 cup) sugar gradually, and continue mixing until smooth and soft peaks form.

Combine the egg white (meringue) mixture with the egg yolk mixture gradually by folding the egg white mixture in the egg yolk mixture until everything is fully combined and smooth.

(Mixing a quarter of the egg white mixture to the flour/yolk batter lightens the batter considerably, which makes incorporating the two quicker and easier.)

Pour-in the folded mixture into the prepared baking pans equally.

Bake both pans in the preheated oven for 30 minutes, or until inserted toothpick comes out clean.

Remove from the oven and transfer to a cooling rack and let it cool completely.

*Prepare the yema frosting/filling while waiting for the cake to cool down.

Make the Yema Frosting/Filling.

In a saucepan over low heat, combine sweetened condensed milk and egg yolks

and stir until slightly thickened. Stir in vanilla extract.

Remove from heat, and set aside to cool.

Assemble the Yema Cake.

Place one cake on a flat surface then apply 1/3 part of yema frosting on the top, spreading it evenly until fully covered.

Put the other cake on top of the first cake (the part with frosting should be in the middle) then spread with the remaining yema frosting and spread evenly from all sides and top. Sprinkle with grated cheddar cheese on top (if you prefer). Serve. Share and enjoy!

Note:

Corn Oil is also quite odorless and would be good oil option to use for the chiffon cake recipe.

Lemon Extract or Orange Extract is a good substitute for Vanilla Extract.

Cream of Tartar is important in making the chiffon cake. It makes such a big difference when beating the egg whites to soft peaks. It stabilizes and prevents the whites from drying out and collapsing prematurely. *It is possible to do without cream of tartar, but your chance of succeeding improves a lot with it!

Upon removing from the oven, the chiffon cake should be cooled upside down to maintain its height (some shrinkage will inevitably occur due to temperature difference).

You can also use any store-bought chiffon or sponge cake to save time and energy. Let your freshly baked chiffon/sponge cake cool down first before slicing, cut the cake in half horizontally.^^

I used Chiffon Cake in this recipe because it is moister; and also great to eat as is without the yema frosting.^^

I used this cream of tartar.

I used this pure vanilla extract.