How to Make Yema Cake: A Slice of Filipino Heaven

Yema cake, a beloved Filipino dessert, is a delightful combination of a soft, buttery chiffon cake and a rich, creamy yema frosting. It’s a symphony of textures and flavors that will transport you straight to a Filipino fiesta. Whether you’re a seasoned baker or just starting out, this recipe will guide you through each step to create this iconic treat. Let’s dive in and discover the magic of yema cake!

Unveiling the Goodness: What Makes Yema Cake Special?

Yema, which means “egg yolk” in Spanish, is the heart and soul of this cake. The frosting, made primarily from egg yolks, butter, and condensed milk, boasts a velvety smooth texture and a luscious, caramel-like sweetness that is utterly irresistible. Paired with the airy chiffon cake, it creates a harmonious balance of flavors and textures that will have you craving for more.

Ingredients You’ll Need: Gathering Your Baking Arsenal

For the Chiffon Cake:

• 6 large egg yolks (separated)
• 1/2 cup + 2 tablespoons cake flour
• 1/4 cup granulated sugar
• 1/4 teaspoon baking powder
• 1/8 teaspoon salt
• 1/4 cup vegetable oil
• 1/4 cup water
• 1 teaspoon vanilla extract
• 6 large egg whites
• 1/2 cup granulated sugar

For the Yema Frosting:

• 1 can (14 ounces) condensed milk
• 1/2 cup evaporated milk
• 7 large egg yolks
• 1/2 cup (1 stick) unsalted butter, cubed
• 1 teaspoon vanilla extract

Tools of the Trade: Your Baking Companions

• Two 9-inch round baking pans
• Parchment paper
• Mixing bowls
• Electric mixer
• Whisk
• Rubber spatula
• Serrated knife
• Offset spatula or butter knife

Step-by-Step Guide: Crafting Your Yema Masterpiece

Making the Chiffon Cake:

1. Prepare the pans: Preheat oven to 350°F (175°C). Line the bottoms of two 9-inch round baking pans with parchment paper. Do not grease the sides.
2. Combine dry ingredients: In a medium bowl, whisk together the cake flour, 1/4 cup granulated sugar, baking powder, and salt.
3. Whisk wet ingredients: In a separate bowl, whisk together the egg yolks, oil, water, and vanilla extract.
4. Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, whisking until just combined. Set aside.
5. Beat egg whites: In a large bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 1/2 cup granulated sugar, beating until stiff peaks form.
6. Fold in egg whites: Gently fold the beaten egg whites into the batter in three additions, being careful not to deflate the batter.
7. Bake: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Invert the cakes onto a wire rack and let cool completely before frosting.

Crafting the Yema Frosting:

1. Combine ingredients: In a saucepan, combine the condensed milk, evaporated milk, egg yolks, and butter.
2. Cook over low heat: Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon (about 15-20 minutes).
3. Cool slightly: Remove from heat and stir in the vanilla extract. Let cool slightly before frosting the cake.

Assembling Your Yema Cake:

1. Level the cakes: Once the cakes are completely cool, use a serrated knife to level the tops if necessary.
2. Frost the cake: Place one cake layer on a serving plate. Top with half of the yema frosting, spreading evenly. Place the second cake layer on top and frost with the remaining yema frosting.
3. Chill and serve: Refrigerate for at least 30 minutes before slicing and serving.

Tips for Yema Cake Perfection:

• Room temperature ingredients: Using room temperature ingredients, especially the eggs and butter, will help ensure a smooth and well-combined batter and frosting.
• Don’t overmix: Overmixing the cake batter can result in a tough cake. Mix until just combined.
• Control the heat: Cook the yema frosting over low heat and stir constantly to prevent burning.
• Patience is key: Allow the cake to cool completely before frosting to prevent the frosting from melting.

FAQs: Your Yema Cake Queries Answered!

Can I use a hand mixer to make this cake?

While an electric mixer is recommended for best results, you can use a hand mixer. Just be prepared for a bit of an arm workout when beating the egg whites!

Can I make the yema frosting ahead of time?

Yes, you can make the frosting ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before frosting the cake.

Can I freeze yema cake?

While you can freeze yema cake, it’s best enjoyed fresh. Freezing can sometimes alter the texture of the frosting.

A Sweet Conclusion: Enjoy Your Filipino Delight!

Congratulations on baking your very own yema cake! Savor the delightful combination of fluffy cake and creamy, caramel-like frosting. This recipe is a testament to the fact that with a little effort, anyone can create bakery-worthy treats at home. Share this slice of Filipino heaven with your loved ones and bask in the joy of homemade goodness!