If you’re ever lucky enough to visit Manila, the beautiful capital city of the Philippines, one of the first dishes you’re likely to be served is Yema Cake. It’s a major delicacy among the locals, and one that you won’t be able to get enough of.
Today we’re bring a little taste of Manila to our kitchen with this easy Yema cake recipe.
Think of a thick frosting, a sprinkle of cheese, and heavenly sweetness, and you have the Yema Cake. It is a chiffon cake, with Yema as the top coating. Yema is an icing that is rich in butter and milk, two ingredients that make the cake more flavourful.
The good thing about this cake is that you are free to throw in your own variations. You only have to follow the procedure to avoid destroying its appearance. Among the ingredients you use to make the cake are eggs. The egg you use could potentially alter the colour of the cake, but does it matter anyway? What we both want is a great tasting cake.
Although sweet and indulgent, yema alone is heavy so it’s important you put your skills and creativity together to make it light and fluffy. To help this, I recommend choosing a sponge or chiffon cake as your base.
Rushing through the process while making the icing will only destroy the good work you began. Don’t force the condensed milk and egg yolk to mingle. Be gentle when stirring the mixture under low heat. Do it for about 15 minutes for the perfect icing. You will notice the frosting thickening as it cools. It is a perfect texture if you plan to use it as a filling between cake layers.
Are you looking to achieve a classic yema cake? Well, this will need a sprinkle of salty cheddar cheese. It adds an extra layer of flavour. You could be adventurous and ditch it for shaved queso de bola and achieve an incredibly delicious cake. So, what do we need?