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<YouTube url="https://www.youtube.com/watch?v=xcnxD9Y95oc&pp=ygURY2hlZiBydiB5ZW1hIGNha2U%3D" />

## Yema Cake Ingredients

### For the Yema Filling:

- 1 can (14 oz / 397g) condensed milk
- 4 egg yolks
- 120 ml (½ cup) evaporated milk
- 30g (2 tbsps.) cornstarch
- 60g (¼ cup) butter

### For the Chiffon Cake:

- 130g (1 cup) cake flour
- 5g (1 tsp) baking powder
- Pinch of salt
- 50g (¼ cup) white sugar
- 60 ml (¼ cup) vegetable oil
- 120 ml (½ cup) pineapple juice
- 4 egg yolks
- 4 egg whites
- 50g (¼ cup) sugar
- Pinch of cream of tartar

## How to Whip Up Chef RV's Yema Cake

### Preparing the Yema Filling

1. In a saucepan, combine condensed milk, egg yolks, and evaporated milk.
2. Mix in cornstarch and whisk until smooth.
3. Cook over low heat, stirring continuously, until the mixture thickens.
4. Remove from heat and add butter. Stir until well incorporated.
5. Set aside to cool.

### Baking the Chiffon Cake

1. Preheat your oven to 325°F (160°C).
2. In a bowl, sift together cake flour, baking powder, and salt.
3. Add white sugar, vegetable oil, pineapple juice, and egg yolks to the dry ingredients. Whisk until smooth.
4. In a separate bowl, beat egg whites, sugar, and cream of tartar until stiff peaks form.
5. Gently fold the egg white mixture into the cake batter.
6. Pour the batter into an un-greased 9-inch round cake pan.
7. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
8. Cool the cake up side down to ensure the cake does not shrink.
9. Allow the cake to cool completely before removing from the pan.

### Assembling the Yema Cake

1. Spread a generous amount of yema filling around the cake.
2. Cover with freshly grated cheddar cheese.
3. Refrigerate for at least 2 hours before serving.

### Ingredient Substitutes

Evaporated milk: You can use whole milk as a substitute.
Pineapple juice: Orange or apple juice can work as an alternative.
Cream of tartar: Swap it with an equal amount of lemon juice or white vinegar.

## Nutritional Info

This Yema Cake recipe, as given, provides approximately:

- Calories: 450
- Fat: 23g
- Cholesterol: 195mg
- Sodium: 220mg
- Carbohydrates: 55g
- Fiber: 1g
- Sugar: 40g
- Protein: 10g

## Final Scoop

Chef RV's Yema Cake is a delightful fusion of creamy yema filling and fluffy chiffon cake that's sure to impress your family and friends. This Filipino dessert is a must-try for anyone who loves a sweet and satisfying treat. So, go ahead and give it a whirl! Once you've mastered this recipe, you'll find yourself making it time and time again.

## Frequently Asked Questions

### Can I use a different type of flour for the chiffon cake?

Cake flour is recommended for this recipe, as it creates a lighter, fluffier texture. However, you can substitute it with all-purpose flour. To make 1 cup of cake flour, remove 2 tablespoons of all-purpose flour and replace it with 2 tablespoons of cornstarch.

### Can I make this recipe egg-free?

Making an egg-free Yema Cake is quite challenging, as both the yema filling and chiffon cake rely heavily on eggs. However, you can experiment with egg substitutes like silken tofu or aquafaba. Keep in mind that the texture and taste may vary.

### How should I store leftover Yema Cake?

Store leftover Yema Cake in an airtight container in the refrigerator for up to 5 days. Due to the creamy yema filling, it's best not to leave it at room temperature for an extended period.

### Can I freeze Yema Cake?

Yes, you can freeze Yema Cake. Wrap it tightly in plastic wrap and then aluminum foil before placing it in a freezer-safe container. It can be stored in the freezer for up to 3 months. To serve, allow it to thaw in the refrigerator for several hours.

### Can I use a different frosting or filling for this cake?

Absolutely! You can experiment with other frostings or fillings such as whipped cream, chocolate ganache, or fruit preserves. Just make sure the filling is thick enough to hold the cake layers together.

### Can I make this Yema Cake into cupcakes?

You sure can! Simply divide the batter into cupcake liners and bake for 15-20 minutes, or until a toothpick inserted comes out clean. Top each cupcake with a dollop of yema filling and enjoy!


Recreate Chef RV Manabat's Yema Cake with our recipe. Yema cake is a milk and caramel cake that will take you back to your childhood with every bite.

Chef RV Yema Cake


## Ingredients

### Cake:

- 240g all-purpose flour
- 85g cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp iodized salt
- 440g brown sugar
- 120ml vegetable or corn oil
- 1 tbsp plain white vinegar
- 480ml room temp water

### Frosting:

- 600ml heavy cream
- 340g dark chocolate chips or chopped chocolate
- 60g salted butter

## Step-by-Step Instructions

### Make the Frosting

We make the frosting first so it has time to cool before we use it.

In a saucepan over low heat, combine the heavy cream, dark chocolate chips or chopped chocolate, and salted butter. Stir constantly until the chocolate is melted and the mixture is smooth. Remove from heat and let it cool to room temperature, stirring occasionally to prevent a skin from forming.

Alternatively, you can do this over the microwave. Melt the butter in a microwave-safe bowl and put on at maximum 30-second increments. Stir after every round to ensure all parts have equally heated up. Once fully melted, add the chocolate and stir. If there are unmelted bits, put back in the microwave for a further 30 seconds and stir. Finally, add the cream and stir until smooth. Set aside to cool.

### Prepare the Cake Batter

In a large bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and iodized salt in a large mixing bowl. Whisk the dry ingredients together until well blended. Next, add the brown sugar, corn oil and plain white vinegar to the dry mixture. Mix until combined. Finally, add the boiling water and whisk until a smooth batter forms, making sure there are no lumps.

### Bake the Cake

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or line it with parchment paper. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

### Assemble the Cake

Once the cake is completely cooled, place it on a serving plate and spread the frosting evenly over the top and sides of the cake. Use a spatula or a knife to create swirls or patterns in the frosting for a more visually appealing presentation.

## Tips and Variations

- Turn this recipe into cupcakes! One recipe makes 2-3 dozen, 3oz cupcakes.
- No oven? Steam the cake for 25-35 minutes or until almost firm.
- The recipe contains no eggs, ensuring a softer and fudgier texture.
- Order Belgian chocolate from Puratos Philippines for an even richer flavor.

## Ingredient Substitutes

If you're having trouble finding some of the ingredients listed above, don't worry! Here are some substitutes to ensure you can still make this delicious cake:

- Corn oil: Substitute with vegetable oil, canola oil, or melted coconut oil.
- Dark chocolate chips: Swap with semi-sweet chocolate chips or milk chocolate chips.
- Heavy cream: Replace with full-fat coconut milk for a dairy-free option.

## Nutrition Information

Each serving of Chef RV's Easy Moist Chocolate Cake (1/12 of the cake) contains approximately:

- Calories: 520
- Fat: 27g
- Carbohydrates: 65g
- Protein: 6g
- Fiber: 3g
- Sugar: 40g

## Final Thoughts

Chef RV's Easy Moist Chocolate Cake is a delightful treat that's perfect for any occasion. Its eggless, fudgy texture, and rich flavor will have your guests coming back for seconds. With easy-to-follow instructions, handy ingredient substitutes, and helpful tips, this recipe is sure to become a staple in your dessert repertoire. So, what are you waiting for? Get ready to impress your friends and family with this delectable chocolate cake!

## Frequently Asked Questions (FAQs)

### Can I use gluten-free flour for this recipe?

Yes, you can use a gluten-free flour blend to make this cake. Just make sure to choose a blend that's suitable for cakes and follow the package instructions for the correct substitution ratio.

### Can I make this cake ahead of time?

Absolutely! You can bake the cake and store it in an airtight container for up to 2 days at room temperature or up to a week in the refrigerator. Make the frosting on the day you plan to serve the cake and assemble before serving.

### Can I freeze this cake?

Yes, you can freeze the unfrosted cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw the cake at room temperature before frosting and serving.

### How can I make this cake dairy-free?

To make this cake dairy-free, use full-fat coconut milk instead of heavy cream in the frosting and replace the butter with a dairy-free alternative like margarine or coconut oil.

### How can I adjust the sweetness of the cake?

If you prefer a less sweet cake, you can reduce the amount of brown sugar by up to 25%. Keep in mind that this may affect the cake's overall texture and moisture content.

## Equipment You Will Need

Preparing Chef RV's Easy Moist Chocolate Cake requires some basic kitchen equipment to ensure a smooth baking process. Here's a list of the essential tools you'll need:

### For the Cake

- Mixing bowls - You will need at least two mixing bowls, one for the dry ingredients and another for the wet ingredients.
- Whisk - A whisk will help you combine the dry ingredients and ensure a lump-free batter.
- Measuring cups, spoons, kitchen scale - Accurate measurements are key for a successful cake. Make sure you have measuring cups and spoons handy for both dry and liquid ingredients.
- Spatula - A spatula is essential for folding the wet and dry ingredients together and scraping the batter into the baking pan.
- 9-inch round cake pan - This recipe calls for a 9-inch round cake pan, but you can also use an 8-inch pan if that's what you have on hand. Just be aware that the baking time may vary.
- Parchment paper - Lining the cake pan with parchment paper will ensure easy removal of the cake after baking.
- Cooling rack - Allow the cake to cool on a wire rack before frosting to prevent the frosting from melting.

### For the Frosting

- Double boiler or microwave-safe bowl - You'll need a double boiler or a microwave-safe bowl to melt the chocolate for the frosting.
- Hand mixer or stand mixer - A mixer will make it easy to whip the heavy cream and achieve the desired consistency for the frosting.
- Offset spatula or a butter knife - Use an offset spatula or a butter knife to spread the frosting evenly over the cooled cake.

### Optional Equipment

- Kitchen scale - A kitchen scale can help you measure ingredients more accurately, especially when converting measurements from cups to grams.
- Cupcake liners and muffin tin - If you decide to make cupcakes instead of a cake, you'll need cupcake liners and a muffin tin.
- Steamer - If you don't have an oven, you can use a steamer to cook the cake. Just make sure to choose a suitable container that fits inside your steamer.
- With these essential tools on hand, you're all set to create a delicious, moist, and fudgy chocolate cake that everyone will love. Happy baking!


Discover the secrets to making Chef RV's Easy Moist Chocolate Cake, an eggless, versatile, and delicious dessert option that's perfect for all occasions!

Easy Eggless Moist Chocolate Cake


## Why Sweet Potato Banana Bread?

### Nutritional benefits

Sweet potatoes and bananas are both packed with essential nutrients, making this bread a healthy choice for you and your family. Sweet potatoes are an excellent source of vitamins A and C, fiber, and potassium, while bananas provide potassium, vitamin C, and vitamin B6.

### Unique flavor combination

The natural sweetness of sweet potatoes pairs wonderfully with the moist and rich flavors of bananas, creating a unique and tasty bread that's sure to impress.

## Ingredients

- 240g sweet potatoes, cooked and mashed (about 2 medium sweet potatoes)
- 300g ripe bananas, mashed (about 3 medium bananas)
- 250g all-purpose flour
- 120g sugar
- 113g unsalted butter, melted
- 2 large eggs
- 60g milk
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 1 tsp vanilla extract
- Optional: 75g chopped nuts or chocolate chips

## Nutrition Information

Based on the ingredients provided, a single serving of sweet potato banana bread (1/12th of the loaf) contains approximately:

- 280 calories
- 10g of fat
- 45g of carbohydrates
- 3g of protein
- 3g of fiber.

## Preparing the Sweet Potatoes

To prepare the sweet potatoes, you can either bake, steam, or boil them. Once they're cooked, remove the skin and mash them with a fork or potato masher until smooth. Set aside to cool before incorporating into the batter.

## Making the Batter

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, mix together the mashed sweet potatoes, mashed bananas, melted butter, eggs, milk, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. If desired, fold in the chopped nuts or chocolate chips.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

## Baking the Bread

Bake the sweet potato banana bread for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

## Storing and Freezing Tips

Sweet potato banana bread can be stored at room temperature for up to 3 days, wrapped in plastic wrap or stored in an airtight container. To extend its freshness, you can store the bread in the refrigerator for up to a week.

To freeze the bread, wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. Label and date the container, and freeze the bread for up to 3 months. To thaw, remove the bread from the freezer and let it sit at room temperature for a few hours before serving.

## Serving Suggestions

Sweet potato banana bread is delicious on its own, but you can also enhance its flavors by serving it with:

- A spread of butter or cream cheese
- A dollop of Greek yogurt
- A drizzle of honey or maple syrup
- A scoop of vanilla ice cream for a decadent dessert

## Adapting the Recipe

### Gluten-free option

To make this bread gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend that's suitable for baking.

### Vegan option

For a vegan version of this bread, replace the eggs with flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water) and use plant-based milk and a vegan butter substitute.

### Nut-free option

If you prefer a nut-free bread or have allergies, simply omit the optional nuts or replace them with an alternative, such as dried fruit or additional chocolate chips.

## Frequently Asked Questions

### Can I use canned sweet potatoes?

Yes, you can use canned sweet potatoes as long as they're drained well and don't contain any added sugar or syrup.

### What's the best way to mash the bananas?

You can mash bananas using a fork, potato masher, or even an electric mixer on low speed.

### Can I use whole wheat flour instead of all-purpose flour?

Yes, you can replace the all-purpose flour with whole wheat flour for a more wholesome bread. Keep in mind that the texture may be denser and slightly drier.

### Do I need to add any additional sweetener?

The natural sweetness of sweet potatoes and ripe bananas should be enough, but you can adjust the sugar to taste or substitute it with other sweeteners like honey, maple syrup, or agave.

### Can I turn this recipe into muffins?

Absolutely! Simply divide the batter among greased or lined muffin cups and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

## Final Thoughts

Sweet potato banana bread is a delightful and nutritious twist on the classic banana bread recipe. Packed with vitamins and minerals, it's a delicious and healthy treat that's sure to become a family favorite. With its versatile ingredients and adaptable recipe, you can easily create a loaf that caters to your specific dietary preferences. So, why not give this scrumptious bread a try and enjoy a slice (or two) today?

## Bonus: More Sweet Potato Banana Bread Variations

Looking for more ways to customize your sweet potato banana bread? Here are a few additional ideas to make your loaf even more special:

### Spice it up

Add a pinch of ground cloves, ginger, or allspice to the batter for a more complex flavor profile. You can also increase the amount of cinnamon for a spicier kick.

### Add some texture

Incorporate a variety of mix-ins, such as shredded coconut, raisins, or dried cranberries, to give your bread a more interesting texture.

### Top it off

Before baking, sprinkle the top of your loaf with a mixture of brown sugar, cinnamon, and chopped nuts for a crunchy, sweet streusel topping. Alternatively, you can drizzle a simple glaze made from powdered sugar and milk over the cooled bread for a touch of added sweetness.

### Make it extra moist

For an even moister loaf, try adding a few tablespoons of plain yogurt, sour cream, or applesauce to the batter. This will not only add moisture but also contribute to a tender crumb texture.

### Try a different pan

Instead of a loaf pan, bake your sweet potato banana bread in a bundt or tube pan for a more visually appealing presentation. Be sure to adjust the baking time accordingly, as it may take slightly longer to bake through.

No matter which variation you choose, sweet potato banana bread is a versatile and delicious recipe that's perfect for any occasion. With so many ways to customize it, you can create a loaf that's uniquely your own, time and time again. Happy baking!


Fuse together the natural sweetness of banana and roasted sweet potatoes for a delicious and nutritious treat perfect for a breakfast or snack.

Sweet Potato Banana Bread


## Savoring The Spiced Delicacy

The Chai Tres Leches Cake is a delectable twist on the traditional Tres Leches Cake. A delightful fusion of Indian and Latin American culinary influences, this cake is a gastronomic adventure you wouldn't want to miss. Let's get cooking!

## Ingredients To Gather

Before we dive into the baking process, let's get our ingredients sorted. Remember, the magic lies in the details!

- 113g unsalted butter, room temperature
- 220g granulated sugar
- 5 large eggs
- 3 tsp vanilla extract
- 245g all-purpose flour
- 1 tsp baking powder
- 475g chai with milk, room temperature
- 200g melted vanilla ice cream
- 250g evaporated milk
- 250g heavy cream
- 3 tsp ground cinnamon

## Baking The Bliss

Creating this cake is as satisfying as savoring it. Let's walk through the process without further ado.

1. Begin by creaming the butter and sugar. It should be light and fluffy, like a cloud on a sunny day.
2. Add eggs and vanilla into this mix. Continue blending until it's combined and looks like the golden morning sunshine.
3. Now, sift in the flour and baking powder. Mix until it all comes together, similar to a cozy gathering of friends.
4. Find a 9-inch pan and pour in your mixture. Bake at 175°C/350°F for approximately 30 minutes, or until it’s baked to perfection.
5. Poke the baked cake with a fork and let it cool. It's like letting a good wine breathe.
6. Time to stir in some more flavor! Combine the chai, ice cream, and evaporated milk and pour onto the cooled cake. Let the cake absorb the liquid entirely. This is akin to how a sponge soaks up water.
7. Add the cinnamon to the cream and whip it up until it's stiff. It should look like a fluffy, white snowdrift.
8. Decorate the cake with the whipped cream and dust with some more cinnamon to serve. Voila! Your Chai Tres Leches Cake is ready to delight the senses.

## A Touch of Nutritional Insight

A slice of this cake not only offers a burst of flavors but also brings a range of nutrients.

Each serving (approximately 130g) provides about:

- 10g of protein
- 30g of carbohydrates
- 15g of fat
- 5g of sodium
- 120mg of cholesterol

Please note these values are just estimates.

## Serving Ideas & Complementary Dishes

Pair your Chai Tres Leches Cake with a cup of strong black coffee or a scoop of vanilla ice cream. This cake also pairs well with a side of fresh fruits, offering a refreshing contrast to the rich flavors.

## Ingredient Swaps For Your Convenience

Can't find certain ingredients? No worries! You can replace the evaporated milk with the same quantity of half-and-half. If heavy cream is not available, use a mix of butter and milk as a substitute.

## Tips to Perfect Your Chai Tres Leches Cake

- Ensure all ingredients are at room temperature before you start.
- Don't rush the absorption process. Let the cake take its time to soak up the chai mixture for best results.
- What is the secret to a fluffy Tres Leches Cake?
- The secret lies in properly creaming the butter and sugar, and ensuring the eggs are well beaten before they are added to the mix. Also, don't forget to sift your dry ingredients to avoid lumps.

## FAQs

### Can I use green tea instead of chai?

Absolutely! Green tea will give a different flavor profile, but it can be an exciting variation to try.

### How long does the Chai Tres Leches Cake last?

If properly stored in the refrigerator, it should last for about 3-4 days.

### Can I use a different type of sugar?

Yes, you can. However, using granulated sugar gives the cake a light texture.

### Can I make this cake dairy-free?

Yes, you can use almond milk, coconut milk, and a dairy-free ice cream substitute to make this cake dairy-free.


Latin American meets Asian with this chai tres leches cake. Sponge cake soaked in ice cream, evaporated milk and chai milk, topped with whipped cream.

Cake Recipes

Chef RV Yema Cake

Easy Eggless Moist Chocolate Cake

Sweet Potato Banana Bread

Chai Tres Leches Cake