Yema Cake

3.94 from 193 votes

Fluffy Sponge cake with a creamy egg custard frosting and grated cheese topping. This Filipino Yema cake is soft, fluffy, and decadent!

Prep Time25

Cook Time45

Cooling20

Total Time1 30

Course: Baked Goods, Dessert

Cuisine: Filipino

Servings: slices

Calories: 372kcal

Preheat the oven to 350°F. Grease only the bottom of a rectangular pan.
In a bowl, sift the flour, baking powder, salt, and ¼ cup of the sugar three times.
Add the egg yolks, water, and oil. Stir until well blended.
In a bowl, beat the egg whites using a mixer at low speed until frothy. Add cream of tartar.
Gradually add the remaining ¼ cup sugar while continuously beating. Once all sugar is added, turn up the speed to medium and continue beating the meringue until it forms stiff glossy peaks. Set aside.
Gently fold in a third of the meringue into the egg yolk mixture and then add the remaining meringue and fold until well combined.
Pour into prepared pan and bake for 40 to 45 minutes or until the top of the cake is springy.
Remove from oven and invert the pan on a foil-lined baking sheet. Allow to cool.

Meanwhile, in a bowl, whisk the egg yolks and cornstarch together until smooth and lump-free. Add condensed milk and evaporated milk. Stir until well blended. Strain the mixture in a fine-mesh sieve into a small pan to remove any lumps.
Cook on low heat, stirring regularly, until it begins to thicken. Add the butter and continue cooking until spreadable.
Transfer to a bowl and press a plastic film directly on the surface to prevent skin from forming.

Once the cake is completely cool, tap the pan a few times and carefully lift to release the cake.
Cut the cake vertically in half and transfer to a serving platter. Spoon some yema frosting and, using a spatula, spread to cover the top.
Place the other half of the cake on top of the frosted cake layer.
Spread the remaining frosting on the top and sides of the cake to fully cover.
Shred the cheese on top of the cake to cover.
Serve immediately or chill in the fridge.

Eggs are easier to separate when cold, but allow the egg whites to reach room temperature before whisking to create more volume.
Use eggs that are fresh if possible; they might not create as much volume as older (3-5 day-old) eggs, but they make a more stable meringue.
Make sure there is no grease, fat, or even a smear of yolk in the whites, which will prevent them from foaming properly.
For best results, use clean, grease-free bowls and whisk attachments. Use glass or metal bowls, as plastic can have a greasy film that will keep the whites from whipping up to full volume.
Avoid using high speed while whisking or beating the whites. As it incorporates more air and forms larger bubbles, it causes the meringue to deflate during or after baking.
Fold the meringue gently into the batter in parts, in one direction, to prevent deflating it.