Yema in Spanish actually meant egg yolk to what I goggled, to the Filipino is means egg custard. It is actually a chiffon cake topped with this egg custard.
As I have never eaten one myself, I can't judge whether how authentic this cake is. Unfortunately all my Filipino friends are either staying far from me or in another continent.
This cake is indeed high in calories so be warn when serving it.
Findings: The egg yolk batter was extremely thick. I was so afraid that when I fold in the egg white, I might deflate it. So I add 1/3 of the whites to water down the batter before folding in the remaining.
The cake rose beautifully but upon cooled, it shrunk quite a fair bit. The texture is far from being a chiffon, to me, it is more like a sponge. I am not sure whether was it me that didn't do it correctly as I am lousy with chiffon cakes.
Initially I have my reservation with the frosting as I was worried that it might be cloyingly sweet but surprisingly the frosting was really good. Like a little chewy candy texture.
Nevertheless, this chiffon cake paired with yema frosting is indeed a winner.
If you attempt this, do let me know the cake texture as I might have done it wrongly and thus yield a different result. Or alternatively, use your favourite chiffon recipe but with this Yema frosting.
Nevertheless, my family gave a thumbs up for it. Do serve this chilled.
Adapted from : Pinoy Hapagkainan
What you need:
170g cake flour
1½ tsp baking powder
½ tsp salt
53g canola oil (or olive oil)
½ tsp lemon essence
½ tsp cream of tartar
Prepared a 7” round pan ungreased. Preheat oven to 175°C.
In a bowl, sift flour, baking powder, and salt.
In a separate bowl, combine egg yolks, sugar, water, and lemon essence. Give it a good mix.
Combine flour mixture with egg yolk mixture, and continue mixing until well blended. Texture is a gooey batter. Set aside.
Whisk egg whites and cream of tartar. Then gradually add the sugar. Whipped at maximum speed until the egg white becomes stiff.
Add ⅓ of egg white into the egg yolk batter and mixed well. Fold in the remaining egg white and combined thoroughly. Do not over mixed.
Pour the batter into the cake pan.
Bake for 30- 40 minutes.
For Yema frosting:
½ can condensed milk
¼ can evaporated milk
Mix ingredients in a shallow pan and cook until it thickens.
Sliced the chiffon cake in half horizontally.
Spread part of Yema frosting at the top of 1st half of Chiffon cake, and cover with the remaining half of Chiffon cake. So we have two layer cake.
Spread the remaining Yema frosting on top and sides of the two layer chiffon cake. Spread evenly
Garnish with enormous amount of grated cheese!
1. Whipped egg whites at room temperature. Cold eggwhites will not peak to foam.
2. Can also use all-purpose flour, but chiffon will become a bit granulated.
3. Use lemon essence NOT a lemon oil. Lemon oil will give a bitter flavor.
I'm linking this post to Bake Along for this week's theme of Chiffon Cakes
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