Yema Cake

Yema Cake is soft, fluffy, and delicious. This Filipino sponge cake with custard frosting and shredded cheese is the perfect dessert for holidays, birthdays, or anytime you need a special sweet treat.

What is Yema

Yema is a classic Filipino candy made from a mixture of milk and egg yolks cooked over low heat until thickened. The sweet concoction is then shaped into triangles or balls, coated in granulated sugar, or dipped in caramel syrup for a crisp, golden shell.

It has been a Philippine delicacy for centuries, brought by the Spanish during the colonial period. The word yema, in fact, means egg yolk in Spanish. During the era, egg whites were used to bind mortar in the construction of stone churches and mansions. Ingenious Filipinos found use for thousands of leftover egg yolks by mixing them with milk and sugar to create yema candy.

What is a Yema Cake

Although the candy has been around for years, Yema Cake is a relatively recent invention that has gained popularity. It's a prime example of the Filipino's creative ability to adapt ideas and make them entirely our own. It has three components that work together to create a scrumptious, indulgent baked treat.

• Chiffon Cake- soft, fluffy cake from whipped egg whites, similar to Pianono
• Yema Frosting- based on my easy yema spread recipe, with cornstarch to make it thicker and hold its form better for frosting and piping.
• Grated Cheese- adds another layer of flavor, the saltiness perfectly contrasts with the sweetness of the Yema frosting.

Making the meringue

• Use fresh eggs if possible; they might not create as much volume as older (3-5-day-old) eggs, but they make a more stable meringue.
• Eggs are easier to separate when cold, but allow the egg whites to reach room temperature before whisking to create more volume.
• Make sure there is no grease, fat, or even a smear of yolk in the whites, which will prevent them from foaming properly.
• 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, the meringue deflates during or after baking.

Making the cake

• Fold the meringue gently into the batter in parts, in one direction, to prevent deflating it. Using a rubber spatula, move in a "J" motion. Cut through the center, scrape the bottom, and fold over. Do not overmix; stop as soon as there are no streaks of white left.
• Transfer the batter to the prepared pan and tap once on the counter to remove large air bubbles.
• Carefully invert the pan and cool the cake upside down to prevent collapsing during cooling. Allow it to cool completely before frosting, lest the yema melt and thin out.

Making the Yema Frosting

The secret to a delicious yema frosting is achieving a silky-smooth texture without scorching the mixture.

• For an extra smooth texture, strain the mixture a few times through a fine-mesh strainer to remove any stray egg whites or chalaza.
• Cook over low heat and do not rush, to keep the eggs from curdling.
• Cook until it thickens to a spreadable consistency, as it will thicken further as it cools. Using a whisk or silicone spatula, stir regularly and scrape the bottom and sides of the pan to prevent burning.
• Transfer it to a bowl and press plastic film directly onto the surface of the custard to prevent a "skin" from forming. Let it cool completely before spreading on the cake.

How to serve

Give this yummy recipe a try! With delicious layers of soft, fluffy sponge cake, creamy golden yema, and salty grated cheese, it's pure indulgence! It's the perfect dessert for special occasions but easy enough to make for everyday sweet cravings. Serve it with coffee, tea, tsokolate, or your favorite cold refreshment, such as calamansi juice, for a filling midday snack.

How to store

This cake contains dairy products and thus needs to be refrigerated for food safety. Store under a cake cover or wrap loosely with plastic film and refrigerate for up to 3 days.

To freeze, place the frosted cake in the freezer until the frosting is frozen. Wrap tightly with plastic film and freeze for up to 3 months. Thaw the cake loosely covered at room temperature before serving.