Hey everyone! Aikko here! Today is such an exciting day because I’m sharing with you a Yema Cake Recipe. Remember when, over at Facebook, I asked if you want me to feature any recipes or tutorials? The most requested is the recipe for a Yema Cake. Which got me asking, what exactly is a Yema Cake? I honestly haven’t even tasted one (unfortunately) so I asked my friend Rich what kind of a cake it is. He said it’s actually a chiffon with a yema or milk custard filling/frosting.
Which got me excited so I started working on it. Although Rich said a Yema Cake is traditionally a chiffon cake, the rebel in me decided to go another route. The base of this cake is a not to sweet cotton soft Japanese Cheesecake. When I say cotton soft, think clouds. As in clouds on a sunny day – hmmm what kind of a cloud is that?
Want to see how the inside of this Yema Cake looks like?
That yema icing slowly dripping onto the cake…. I am almost tempted to just stop taking photos grab a fork and enjoy this cake but I love you all so the show must go on 🙂
While I was working on this cake, I had an important realization. I don’t have a proper cheese grater. I just have one that’s really big.
Cheese is a very important part of the cake because it tones down the sweetness from the Yema Icing. You know that sweet-salty combination? I love. I hope you do, too.
Want to see how I made it? Here you go –
So first things first. We start by combining cream cheese, milk and butter in a small pan. As you can see, there is a big blob of unattractive black goo hanging on for dear life onto the cream cheese. Do not despair, these are vanilla beans – totally optional but I am trying to finish the bottle of vanilla extract I made from here so I thought I’d place some vanilla beans here. Sayang naman. I repeat, vanilla beans = optional.
Place the small pan on top of a simmering water and let the ingredients melt.
Don’t worry of the cream cheese will not completely melt, it’s okay. As long as the butter melted and you can easily mix it, it’s okay to remove from heat.
Turn off the heat and bring the mixture to room temp. If this is a teleserye, you can notice I have no sense of continuity. Why is the bowl from the previous photo different from the below? Hehehe, I just transferred it, no explanations really. Just wanted to let you know, after all you and I have no secrets from each other, right?
Once cooled down, add in flour, cornstarch, salt. Use an electric mixer to combine them all. You can fold as well if you want.
Now, add in the egg yolks then the lemon or calamansi juice last. Doesn’t really matter whether you use lemon or calamansi, just use whatever is on hand. Set aside.
Now, on to the egg whites. In a separate bowl, add cream of tartar to the egg whites.
Beat on high speed until frothy (or foamy). Once foamy add in vanilla extract.
While beating the egg whites on high speed, add sugar gradually. Beat until egg whites are stiff. As in place-your-beaten-egg-whites-over-your-head-and-nothing-falls-off stiff.
To combine egg white and cream cheese mixture, add a dollop of the egg white mixture to the cream cheese and fold.
Repeat until all is combined.
Pour the batter on an 8-inch pan covered in parchment paper. Make sure to tap the pan twice or thrice to release air bubbles. Bake the cake in a water bath for 1 hour or until done at 325F. Don’t you just love the specs of vanilla beans here and there? [Insert smiley with hearts as eyes here]
While the cake is baking, now it’s time to make the yema filling and icing.
In a low heat, combine two cans of condensed milk –
Vanilla and almond extracts –
and the egg yolks.
Cook until it thickens enough to spread. Add in butter.
To assemble, divide the cake in two horizontally – be careful as the cake is a delicate one.
Spread the yema over the cake.
Top with the other half of the cake.
Now for the fun part! Cover the whole cake with yema.
Now that we’re done, go get yourself a cup of tea (or two) and enjoy a slice of this heavenly Yema Cake.
Enjoy the week ahead everyone!
- For the cake:
- 50 g butter
- 250 g cream cheese
- 110 ml milk
- 1 vanilla pod (optional)
- 60 g all purpose flour
- 20 g cornstarch
- 1/4 tsp salt
- 6 egg yolks
- 1 tsp calamansi (or lemon) juice
- 6 egg whites
- 1/4 tsp cream of tartar
- 140 g sugar
- 1 tsp vanilla extract
- For the filling or icing
- 2 cans condensed milk
- 6 egg yolks
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/4 cup butter
- 1/2 cup grated cheese
- In a small pan over simmering water, melt together cream cheese, butter and milk. If you opt to use vanilla beans, scrape the beans from the vanilla pod and add it to the pan. Once melted, cool to room temp. Using a mixer, add in flour, cornstarch, salt. Then add in egg yolks and lastly the lemon juice. Set aside.
- In a separate bowl, mix egg whites and cream of tartar until foamy (or frothy). Add in vanilla then gradually add sugar until stiff peaks form. Fold in the egg whites to the cream cheese mixture. Make sure everything is well combined.
- Pour batter into an 8-inch round cake pan covered with parchment paper. Bake the cake in a water bath for 1 hour and 10 minutes or until done at 325F.
- To make the icing, open two cans of condensed milk and pour it over a pan. Add in egg yolks and cook in low heat. Add in vanilla and almond extract. Cook until it thickens enough to spread. Add in butter.
- To assemble the Yema Cake, divide cake into two. Add the filling then cover it with the other half of the cake. Cover the rest of the cake with icing. Top with grated cheese.
Cake adapted from Diana’s Desserts (http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/2312/Recipe.cfm)