Sunday, 13 July 2014

Yema Cake

While goggling for a Filipino dessert, I chanced upon this Yema Cake.  The pictures available online look like a wet and sloppy cake and doesn't look a bit appetizing but judging from how the Filipinos raved about it, I am tempted to experience it myself.

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)
3 eggyolks
25g sugar
86g water
½ tsp lemon essence

3 eggwhites
55g sugar
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  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
3 eggyolks


Mix ingredients in a shallow pan and cook until it thickens.

Cake decoration:

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
jointly hosted by

I'm submitting this to Asian Food Fest Philippines hosted by The Sweet Spot.



  1. Gosh, this is such a strange cake - sweet and salty! How interesting!

    1. Yes Diana, initially I had my reservation but it turned out very good. My family likes it.

  2. I think this cake will taste similar to snow cheese cake...yummy!

    1. Thanks for the heads up. Snow cheesecake. Something new to me. Am going to check this out. Thanks Joz!

  3. Hi Edith!
    What an intriguing frosting recipe. I can see how it would blend up like a custard!

    It looks like your Chiffon Cake came out just right! I made a Chiffon Cake for the Bake Along (which btw you should include yours) today and I must say, your texture looks so much prettier than mine:) I frosted mine with pineapple yogurt frosting but it could have been a bit sweeter. I imagine this Yema frosting is just right!

    Thank you so much for sharing, Edith...

    1. Louise, the frosting has this chewy candy like texture, very interesting and best of all, my gal likes it. Going to check out your chiffon submission as for this cake, I am still waiting for the approval from the committee as to whether can submit this one. Cheers

    2. I love the way you describe it, Edith. It really does sound "sinful." I'm so glad your submission went through:)

  4. Hi Edith, I saw this cake too but since it's quite similar to taisan, I didn't bake it...I'll keep that yema frosting in mind! :) I think your cake looks delicious!

  5. Interesting cake. I must try it sometime. I will let you know how it goes. Thanks for sharing.

  6. Hi Edith,

    I have asked Joyce and Lena and they both agreed that Yema cake can be also classified as chiffon cake. We are happy to have your post linking with our chiffon cake bake-along. Cheers!


  7. Hi Edith, I was wondering what is the 'salty' ingredient ... 'Garnish with enormous amount of grated cheese'. Really interesting cake !

  8. Hi Edith,
    This is something new to me! Sweet cake with salty cheese, "explosion" of flavours! Really nice! I have a feeling my kids would love this, as they love, love cheese! Thanks for sharing!

  9. i think the frosting made this quite a unique cake..infact i think it looks unique too..i quite like the taisan cake that i made, i think i will love this too since you said the filling isnt that sweet. ..and first glance of this cake, i must say, 'wow!"


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