In a saucepan, combine the milk, sugar, and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Remove from the heat and stir in the vanilla extract.
Pour the mixture into an 8-inch square baking dish. Place the dish in a larger pan filled with 1 inch of hot water. Bake for 30 minutes, or until set.
To make the topping, Combine the egg whites and sugar in a bowl. Set over a pan of simmering water and whisk constantly until stiff peaks form and the sugar has dissolved. Remove from the heat and continue to whisk until cool.
- 1) Preheat your oven to 350 degrees F
- 2) Line an 8-inch cake pan with parchment paper and grease it lightly with cooking spray
- 3) In a large bowl, whisk together the egg yolks, milk, and vanilla extract until combined
- 4) In another bowl, whisk together the flour, baking powder, and salt
- 5) Add the melted butter to the wet ingredients and mix until combined
- 6) Add the dry ingredients to the wet ingredients and mix until everything is well combined
- 7) Pour the batter into your prepared cake pan and spread it out evenly
- 8) Bake for 30-35 minutes or until a toothpick or Cake Tester comes out clean when inserted into the center of the cake
- Allow the cake to cool completely before frosting it
What is Yema Made Of?
Yema is a type of custard pudding from the Philippines. It is made with egg yolks, condensed milk, and Evaporated Milk. The mixture is cooked until thick and then poured into individual cups or molds.
It is often served with a drizzle of caramel on top.
Where is Yema Cake Came From?
A Yema cake is a type of Filipino sponge cake that is traditionally made with yema, or egg yolk custard. The cake is thought to have originated in the province of Batangas, where it is still a popular dessert. While the exact origins of the cake are unknown, it is believed to be based on a Spanish sponge cake called torta de Santiago.
Yema cakes are typically round or rectangular in shape and can be either baked or steamed. The cake itself is fluffy and light, while the yema filling is rich and creamy. Yema cakes are often served at special occasions such as weddings and birthdays.
How Much is a Yema Cake in Philippines?
In the Philippines, a Yema cake typically costs between PHP180-250 (USD3.60-5.00). The price varies depending on the size and design of the cake, as well as the location of the bakery. For example, a small Yema cake from a local bakery in Manila would be cheaper than a large Yema cake from an upmarket bakery in Makati.
Does Yema Need to Be Refrigerated?
No, yema does not need to be refrigerated. Yema is a type of candy made with egg yolks, sugar and often milk. It has a firm texture and is usually yellow in color.
While it can be kept at room temperature, it will last longer if stored in the fridge.
Yema Cake Recipe And Procedure
There are a lot of ways to make yema cake but this is the most common procedure. You will need: 1/2 cup butter, softened
6 eggs, separated 1 1/2 cups granulated sugar, divided 1 teaspoon baking powder
1/4 teaspoon salt 1 cup all-purpose flour 3/4 cup milk
1 teaspoon vanilla extract FILLING: (You can also use store bought yema filling) 1 can (14 ounces) sweetened condensed milk 1/2 cup evaporated milk 6 egg yolks 2 tablespoons butter 1 teaspoon vanilla extract MAKING THE CAKE: Preheat oven 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
Cream butter or margarine and 1 cup sugar together until fluffy. Add egg yolks and beat well. Add flour which has been sifted with the baking powder and salt.
Mix well. Dissolve vanilla in the milk and add alternately with dry ingredients to the creamed mixture, beginning and ending with dry ingredients. Pour batter into prepared pan.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until cake tests done when lightly touched in center. Remove from oven and cool slightly while preparing filling so it does not curdle when added hot to the hot cake.. FOR THE FILLING: Combine all ingredients in top of double boiler over simmering water; stirring constantly until thickened.. Immediately spread over top of cooled cake.. Chill thoroughly before serving.. NOTE: If using store bought yema filling, follow package directions.. Enjoy!
Yema Chiffon Cake Recipe
Ingredients: 1/2 pound butter, softened 6 eggs, separated
1 1/2 cups sugar, divided 1 teaspoon vanilla extract 3/4 cup all-purpose flour
1 1/2 teaspoons baking powder 1/4 teaspoon salt 3 tablespoons milk
Instructions: Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9×13 inch baking pan.
Cream the butter or margarine and 1 cup sugar together until fluffy. Add the egg yolks and vanilla extract; beat well. Sift the flour, baking powder and salt together; add to the creamed mixture alternately with the milk.
Beat the egg whites until stiff; fold into batter. Pour into prepared pan. Bake at 350 degrees F (175 degrees C) for 30 minutes.
Cool cake before serving.
Yema Cake Panlasang Pinoy
A yema cake is a Filipino dessert made with egg yolks, condensed milk, and butter. It is often served at parties and celebrations. The dish is believed to have originated from the Spanish city of Toledo, where it was made with eggs, sugar, and cream.
It was later introduced to the Philippines by Spanish colonists. The name “yema” comes from the Spanish word for egg yolk. Yema cakes are typically round or rectangular in shape and can be decorated with nuts, fruits, or chocolate.
They are usually served at room temperature or chilled.
Best Yema Cake
For Filipinos, yema cake is a beloved dessert that’s often served during celebrations. This cake is made with a custard-like filling called yema, which is made from egg yolks, condensed milk, and butter. The filling is then sandwiched between layers of sponge cake and covered in a creamy frosting.
Yema cakes are rich and decadent, but they’re also surprisingly easy to make at home. If you’d like to try your hand at this delicious treat, here’s a recipe to get you started. Ingredients:
1 recipe for sponge cake (enough for two 9-inch rounds) 2 cups yema filling (recipe below) 1 recipe for buttercream frosting (enough for two 9-inch rounds)
Instructions: 1. Bake the sponge cake according to the recipe instructions. Allow the cakes to cool completely before proceeding.
2. To assemble the cake, start by spreading one cup of yema filling over the top of one cake layer. Top with the second layer of cake and spread the remaining filling over it. 3. Use an offset spatula to spread a thin layer of buttercream frosting over the top and sides of the cake.
This crumb coat will help keep any loose crumbs from getting into your final frosting layer. Refrigerate the cake for 30 minutes so that the crumb coat can set up. 4 4 .
Once the crumb coat has set, continue frosting the Cake with a thicker layer of buttercream . Be sure to evenly cover The top And sides Of The Cake . If desired , you can decorate The Cake With piped designs or sprinkles . 5 5 . Slice And serve The Cake chilled or at room temperature . Enjoy !
Yema cake is a popular Filipino dessert made with yema, or sweetened condensed milk. The cake is often served at parties and celebrations, and can be made in a variety of ways. To make yema cake, you will need:
1 cup yema 1/2 cup all-purpose flour 1 teaspoon baking powder
3 eggs 1/4 cup sugar 1 tablespoon butter, melted
To make the filling, combine the yema and sugar in a saucepan over low heat. Stir until the mixture is smooth and thickened. Set aside to cool.
In a bowl, whisk together the flour and baking powder. In another bowl, whisk together the eggs and sugar until light and fluffy. Add the melted butter to the egg mixture and mix well.
Add the dry ingredients to the wet ingredients and mix until well combined. Grease an 8-inch round cake pan with cooking spray or butter. Pour the batter into the prepared pan and spread evenly.
Drop spoonfuls of yema filling over the top of the batter. Swirl lightly with a knife for marbling effect.