Yema Cake

3.93 from 191 votes

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

Prep Time20

Cook Time30

Cooling20

Total Time50

Course: Baked Goods, Dessert

Cuisine: Filipino

Servings: slices

Calories: 729kcal

Preheat the oven to 350°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 ¼ 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 ¼ 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 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.

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.

Once the sponge cake is completely cool, cut the horizontally into half.
Spoon about ¼ of the yema on top of the bottom cake half layer. Using a spatula, spread evenly to cover the surface with about ⅛-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 ¼ 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 ¼ 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.

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 creates larger bubbles, it deflates the meringue during or after baking.
Avoid using high speed while whisking or beating the whites. As it incorporates more air and creates larger bubbles, it deflates the meringue during or after baking.
Fold the meringue gently into the batter in parts and in one direction to keep from deflating it.