YEMA CHIFFON CAKE

Yema Cake is one of my most favorites cakes. I like how the cake base is so spongy and the frosting is so light, simple, sweet but custardy. The sponge or chiffon cake was not made sweet so the yema frosting is perfect for it. And the cheese on top? Oh, so goood especially if you will be using Filipino Cheese brands like Eden, Magnolia or Queso. The best! 
I made this cake because I have been getting so many requests to make a baked one and a bigger size because the one I posted in the past was a No-Bake Yema Cake placed in llanera molds. You can give that one a try as well if you like.

This cake recipe is a no-fail one because I have baked this countless times and have used the same recipe for Mamon. Same goes with my Custard Cake which has been tried by many of my followers.  I just made a few adjustments as it will be baked with the flan.
I baked this cake in a two 8x8x2-inch  square pans. You can bake it straight into the pan but for easy lifting and cleaning, this a great method. You can also bake the cake in one 8-inch x 3 pan but you still have to cut the cake into two because this batch is a two-layer Yema Cake and you wanted some filling in the middle. So,  If you have two cake pans, just do this method if you only have one, then that's alright. pour all the cake batter in.

The Yema Frosting is so simple and easy to make. Fyi, it is not a typical whipped frosting but actually a yema spread. Simple process, just combine all the ingredients except butter in a saucepan then cook over low heat until mixture is thick. Remove from heat then add the butter.
​Take note that the amount of sweetness can be always be adjusted but for me this is perfect. Let cool and the mixture will thicken more. Any leftover can be stored in the fridge and be reheated. 

The eggs you will be using for this recipe are 8 total and you will have extra egg whites from the yema spread as you will only be using egg yolks. Please don't toss it because there are recipes where you can use them. Here's a few of my suggestions:

• Special Puto Cake
• Lengua De Gato
• Silvannas
• Cloud Cake
• Meringue Cookies

Please do enjoy these recipes and if you try them or this cake, let me know what you think by leaving a comment below. Have fun baking! Oh, and visual hints is available by watching my video I attached below. You can also visit my YouTube Channel for more. Enjoy!

yema chiffon cake recipe

Ingredients:

• 1 cup + 2 tbsp cake flour *
• 1/2 cup + 2 tbsp sugar, divided
• 2 1/4  tsp baking powder
• 1/4 tsp salt
• 4 egg yolks, room temperature
• 90 mL or 6 tbsp orange juice
• 1  tsp lemon juice
• 90 mL or 6 tbsp vegetable oil
• 4 egg whites, room temperature
• 1/2 tsp cream of tartar
• Grated cheese for topping

​Yema Spread

• 4 egg yolks
• 3/4 cup evaporated milk
• 1/2 cup all purpose cream or heavy cream
• 1 tbsp cornstarch
• 1 can, 14 oz, 397g condensed milk
• 1 tsp vanilla
• 3 tbsp unsalted butter

​*Substitute for Cake Flour: 

• Measure out 1 cup all-purpose flour.  
• Remove 2 tbsp of all-purpose flour and place it back in your flour canister.  
• Replace the removed all-purpose flour with 2 tbsp 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.
​

VIDEO

​Procedure:

• In a bowl, whisk egg whites until frothy.  Add cream of tartar and beat until foamy.
• Add 2 tbsp sugar and beat on high speed until still stiff. Set aside.  
• In a small bowl or large cup, combine all the liquid ingredients (orange juice, lemon extract, egg yolks and vegetable oil). Set aside.
• In a large bowl, sift together cake flour 1/2 cup sugar, baking powder and salt. 
• Make a well a the center and pour in the liquid ingredients to the flour mixture. Continue mixing until light & fluffy.
• Using a spatula, gently fold in the egg whites mixture into the batter mixture. ​"Folding" is a more gentle mixing technique by using a spatula and folding the mixture over on top of itself. ​Do not overmix.
• Preheat oven to 350 F / 176 C.
• Pour the batter mixture into two 8 x 8" pans, lined with ungreased parchment paper. Tap the pans over the counter to release air packets or bubbles.
• Bake for about 20 minutes or until top starts to turn golden. Mamon is also ready when toothpick inserted comes out clean. Make sure to check before the set time as oven temperature varies. Remove from oven and cool completely in pan on wire rack. ​​​

Make the Yema Spread

• ​​In a saucepan,  combine all the yema ingredients (except butter). Whisk until well combined. Cook over low heat while stirring constantly until thick. Turn off heat then add butter and continue stirring until butter is fully melted. Let cool. 
• Peel off the parchment paper from the cake and trim the sides. Spread yema on top of the first layer then add the 2nd layer then top with yema. You can cover the whole cake as well. Top with grated cheese. I used Queso brand.
• Serve and enjoy! 

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recommended recipes:

MOCHA ROLL

CHOCOLATE CAKE

​PRINTABLE RECIPE

YEMA CHIFFON CAKE by PinoyCookingRecipes