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2 cups cake flour, sifted
3 tsp baking powder
1 tsp salt
1/2 cup vegetable oil
7 egg yolks
3/4 cup sugar
1 cup whole milk
1 tsp lemon extract
7 egg whites
1 tsp cream of tartar
1/4 cup sugar
YEMA FILLING & FROSTING:
7 egg yolks
1 can (12 oz) evaporated milk
1 can (14 oz) condensed milk
1 tsp vanilla
HOW TO PREPARE:
Preheat oven at 350°F.
Line or grease a cake pan. ( I used 13 x 9).
and salt in a bowl.
bowl, put together vegetable oil, egg yolks, sugar, milk and lemon extract.
Beat until mixture is smooth.
Add the flour mixture. Continue mixing until well
. Set aside.
In a separate bowl, beat egg whites until frothy. Add cream of tartar.
Gradually add in sugar and continue to beat until stiff but not dry.
Fold the meringue into the batter using a spatula.
Transfer the mixture into the prepared pan.
Bake for 30 minutes or until toothpick inserted comes out clean.
* Do not overbake. Cake will be dry.
Remove from oven and let it cool.
Slice the cake in half horizontally. Set Aside.
Prepare the Filling:
In a sauce pan, combine evaporated milk, condensed milk, egg yolks and vanilla.
Simmer over low heat while stirring constantly until mixture becomes slightly thick.
Remove from heat. Set aside.
Prepare the Cake:
Spread the part of the yema filling on top of the halved cake.
Place the other half of the cake and cover the whole cake with the yema filling.
Top with grated cheese.
*** You can substitute cake flour to all purpose flour. Use the following method:
Measure out 1 cup of all-purpose flour.
Remove 2 tablespoons of all-purpose flour and place it back in your flour canister.
Replace the removed all-purpose flour with 2 tablespoons of cornstarch.
Sift flour 5 times. Sifting the flour and cornstarch together will help thoroughly combine the mixture and help to lighten and aerate the flour.
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