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
- In a saucepan, combine condensed milk, egg yolks, and evaporated milk.
- Mix in cornstarch and whisk until smooth.
- Cook over low heat, stirring continuously, until the mixture thickens.
- Remove from heat and add butter. Stir until well incorporated.
- Set aside to cool.
Baking the Chiffon Cake
- Preheat your oven to 325°F (160°C).
- In a bowl, sift together cake flour, baking powder, and salt.
- Add white sugar, vegetable oil, pineapple juice, and egg yolks to the dry ingredients. Whisk until smooth.
- In a separate bowl, beat egg whites, sugar, and cream of tartar until stiff peaks form.
- Gently fold the egg white mixture into the cake batter.
- Pour the batter into an un-greased 9-inch round cake pan.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Cool the cake up side down to ensure the cake does not shrink.
- Allow the cake to cool completely before removing from the pan.
Assembling the Yema Cake
- Spread a generous amount of yema filling around the cake.
- Cover with freshly grated cheddar cheese.
- 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!