sliced Yema cake on a cake platter
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3.65 from 48 votes

Yema Cake

Yema Cake made of fluffy sponge or chiffon cake with Yema frosting. Sinfully delicious, this Filipino cake is perfect as a dessert or anytime snack treat.
Prep Time20 mins
Cook Time30 mins
Cooling20 mins
Total Time50 mins
Course: Baked Goods, Dessert
Cuisine: Filipino
Keyword: Yema Cake
Servings: 8 slices
Calories: 729kcal
Author: Bebs Lott

Ingredients

For the Sponge Cake

  • 2 large eggs, whites and yolks separated
  • 1/2 cup sugar
  • 1/2 cup butter, room temperature
  • 1/2 cup milk
  • 1 cup cake flour
  • 2 teaspoons baking powder
  • 1 teaspoons vanilla extract

For the Yema Frosting

  • 2 cans (14 ounces each) sweetened condensed milk
  • 4 egg yolks
  • 4 tablespoons butter

For Topping/Garnish

  • 1/2 cup almond slivers
  • 1 cup grated cheese

Instructions

SPONGE CAKE

  • Preheat the oven to 400°F. Line the bottom and sides of an 8-inch round pan with parchment paper and set aside.
  • In a bowl, beat the egg whites using a mixer at low speed for 2 to 3 minutes or until soft peaks form.
  •  Gradually add 1/4 cup of the granulated sugar, a tablespoon at a time, 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.
  • In a separate bowl, cream the butter and remaining 1/4 cup sugar for 3 minutes or until light in color. 
  • Add the yolks one at a time while continuously mixing for about 2 minutes. 
  • Add milk, cake flour, baking powder, and vanilla extract to the egg yolk mixture.  Beat until batter for about 2 minutes or until smooth.
  • 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 30 minutes in the preheated 400 F oven or until a toothpick inserted in the center comes out clean. 
  • Remove from oven and let the cake cool in the pan for about 10 minutes before completely removing from pan to a cooling rack. Remove the parchment paper off the cake and let it cool down before frosting.

For the Yema Frosting

  • In a bowl, combine condensed milk, egg yolks, and salt (if using). Whisk until well-blended and evenly colored.
  • In a wide, nonstick pan over medium-low heat, heat butter until slightly melted and still warm (NOT hot).
  • Add egg-milk mixture and stir well to combine.
  • Cook, stirring regularly and scraping sides and bottom with a spoon, for about 15  to 20 minutes or until mixture thickens to a spreadable paste. Remove from heat and allow to cool.

TO ASSEMBLE

  • Once the sponge cake is completely cool, cut the horizontally into half.   
  • Spoon about 1/4 of the yema on top of the bottom cake half layer. Using a spatula, spread evenly to cover the surface with about 1/8-inch thick of yema filling.
  • Place the top layer half of the sponge cake on top of the frosted cake layer. 
  • Scoop and spread enough yema frosting on top of the cake to cover the surface and make a frosting layer with about half-centimeter thickness.  
  • Set aside about 1/4 cup of the yema and using an offset spatula, spread to cover the sides of the cake.  
  • Scoop a handful of almond slivers and gently tap to the sides of the cake. 
  • Pipe the reserved 1/4 cup yema frosting on the top and at the bottom edges of the cake to decorate. 
  • Sprinkle the grated cheese on top of the cake.
  • Serve immediately or chill in the fridge. 

Notes

Note 1 - Using Lalaine's Yema Spread recipe would yield about a cup of frosting. Just double the recipe to use for this Yema cake which is actually more than enough. Refrigerate the excess and use as a spread or enjoy as it is.  
Note 2 - Just cook the Yema spread for a few minutes longer (3-5 minutes) to make it easier to use as frosting.

Nutrition

Calories: 729kcal | Carbohydrates: 81g | Protein: 18g | Fat: 38g | Saturated Fat: 21g | Cholesterol: 239mg | Sodium: 395mg | Potassium: 593mg | Fiber: 1g | Sugar: 67g | Vitamin A: 1160IU | Vitamin C: 2.6mg | Calcium: 488mg | Iron: 1.2mg