Filipino Yema Cake Recipe – Soft Chiffon with Rich Yema Frosting and Grated Cheese Topping

Filipino Yema Cake Recipe – Soft Chiffon with Rich Yema Frosting and Grated Cheese Topping Ingredients Yema Frosting 1 can condensed milk 4 egg yolks ½ cup evaporated milk 2 tbsp. cornstarch ¼ cup unsalted butter Grated cheese (for toppings) Meringue 4 egg whites Pinch of cream of tartar ¼ cup granulated sugar Cake Batter 1 cup (120g) cake flour 1 tsp. baking powder ¼ cup granulated sugar Pinch of salt ½ cup pineapple juice 4 egg yolks ¼ cup avocado oil (corn or vegetable oil) Procedure 1. Preheat oven at 340F. 2. Cake Batter: Sift thrice the cake flour, baking powder, white sugar and pinch of salt. 3. Add pineapple juice, egg yolks, avocado oil. Whisk until smooth. 4. Meringue: Beat egg whites, cream of tartar adding white sugar gradually to achieve stiff peaks. 5. Fold 1/3 of the meringue mixture to the cake batter until incorporated then gradually add the remaining batter. 6. Pour mixture to 9x3 inch cake pan or 9x5 inch loaf pan. No need to grease, parchment paper may be applied at the bottom. 7. Tap the cake pan and swirl to distribute evenly. 8. Bake in a water bath (pour boiling water in a baking pan) for 45 minutes to 1 hour or until top is springy. 9. Cool upside down on a cooling rack. 10. Yema Frosting: Whisk egg yolks, evaporated milk, condensed milk and cornstarch. Cook in medium-low flame until thick while whisking continuously. Remove from heat and mix butter. Set aside and let it cool, cover with cling film to prevent from drying up. 11. Cut the cake horizontally to layer. 12. Spread the yema frosting and top grated cheese for the fillings and around the cake. #YemaCake #ChiffonCake #EasyCakeRecipe #SweetAndSavoryCake #HomemadeGoodness #BakedWithLove #FilipinoCake