How To Cook And Ingredients
Glaze the chiffon cake with your favorite yema frosting!
Do you want yema? This chiffon cake is super easy to make and you glaze over our favorite yema frosting. With this simple dessert, simply make a soft chiffon cake (one of the easiest to make recipes too). Just be sure to use baking soda as this will melt your chiffon cake. You also need to make sure that the egg whites are well received.
How to make yema chiffon cake recipe?
Yema is a dessert made of three main ingredients: egg yolk, condensed milk and sugar. When paired with a soft and smoky chiffon cake, this cake recipe is truly unmistakable for anyone.
This delicious two-layer yema recipe resembles other classic Filipino desserts such as dulce de leche and brazo de mercedes. Children and adults are sure to love it so come and prepare the ingredients for this dessert!
There is no reason why you should not make your yema cake and eat it.
4 large eggs, white only
1/4 cup white sugar
1/4 teaspoon cream of tartar
1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, red only
1/3 cup full cream milk
1 teaspoon vanilla
1/4 cup oil
grated lemon zest
14 ounces condensed milk
3 large eggs, red only
1/2 teaspoon salt
1/2 teaspoon vanilla
Place rack in center of oven and preheat to 350ºF. Place the bottom of a 6-inch cake pan on parchment paper.
When making a chiffon cake, put egg whites and cream of tartar in a bowl and whisk for 2 minutes or until soft peaks or foam ends are tender but tender. Set mixer speed to medium or medium speed: gradually add the sugar and beat for 2 minutes or until the bubbles are glossy and have a soft tip.
In a separate bowl, combine flour, baking powder and sugar and mix well with a wire whisk.
In a large bowl, beat egg, milk, vanilla, lard and lemon peel until mixed well. Add the flour mixture and beat on medium speed until the ingredients are well mixed.
Using a rubber spatula, gently fold 1/3 of the egg whites into the flour mixture to whiten the batter. After that, gently add the remaining egg whites. Do not let it overflow into the mix.
Spread batter evenly in prepared pan. The batter can be split into two pan. Bake for 40-45 minutes or until the surface is raised back slightly when pressed and no longer stick to the tip of your finger. Let the cake sit in the pan for a minute before placing it on a wire rack to cool. Gently remove the parchment paper underneath and let the cake cool.
To make the yogurt: mix the condensed milk, egg yolk, salt, and vanilla in a saucepan and cook on low heat for 10 minutes or until thickened.
Divide the cake into two equal layers. Spread the yarn on top of the first layer of cake and place the second layer on top. Spread the remaining yolk on top of the cake and coat the edges. Put the cake in the fridge for one hour before serving. Cheese may also be placed on top of the cake.