if plato says that “necessity is the mother of invention”, then i would say “craving is the mother of bake-off projects”. that applies to me in most cases. living miles away from home where some foods are hard to find, one must find a way to come up with something.
i got intrigued the first time i saw a yema cake appeared in my news feed. it looks inviting and very mouth-watering and i suddenly had that ‘love at first sight’ kind of feeling. so i told myself, “makakatikim din ako nito“.
then, i saw an online seller in fb selling yema cakes for $25. wow that’s expensive! so i’ve decided, “why buy when i can make my own?”. good thing, one of my friends also bake a yema cake so she gave me her recipe. i was not supposed to be eating too much sweets and i almost totally forgot about the yema cake until my ‘glucose police’ reminded me about it yesterday. talking about ‘low EQ’ when it comes to food. haha!
flour mixture for the chiffon cake
- 1 and 1/4 cups of flour
- 1 and 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup white sugar
egg yolk mixture
- 4 large egg yolks
- 1/3 cup buttermilk
- 1/2 tsp vanilla extract
- 1/2 tsp lemon extract
- 1/4 cup oil (i used canola oil)
egg white mixture
- 4 large egg whites (these were separated earlier from the yolk)
- 1/4 cup white sugar
- 1/4 tsp cream of tartar
yema custard mixture
- 6 egg yolks
- 1 can condensed milk
- 1 can evaporated milk
- 1 tsp vanilla extract
- grated cheese like cheddar
part 1 (the chiffon cake)
- pre-heat the oven to 180 C.
- in a large bowl, mix the flour mixture altogether until well blended. then sift to make sure there are no lumps.
- in a separate bowl, combine the egg mixture by whisking until smooth.
- create a well then combine flour and egg yolk mixture and mix until it’s smooth and free of lumps (i think it’s better hand mixing using a spatula instead of a mixer based on the youtube videos i saw).
- we will now start working on the egg white mixture to create a meringue. combine, egg whites and cream of tartar and beat until frothy and starts forming peaks.
- gradually add the white sugar as you continue blending the egg white mixture.
- now, add the egg white mixture to the flour and egg yolk mixture we had on step 4.
- add the oil and fold some more.
- in a cake pan, grease the bottom and place a baking paper at the bottom. then add the batter mixture and bake for 40-45 minutes. once it’s done, let it cool for a few minutes then put in the fridge to cool some more.
part 2 (the yema custard mixture)
- in a sauce pan, combine the yema custard mixture together and cook in a lowest heat setting mixing non-stop until the sauce thickens. make sure to always mix it to prevent from burning.
part 3 (frosting and glazing)
- remove the chiffon cake from the fridge.
- since we only had a small cake pan, our chiffon cake turned out thin. so what we did was split the cake in half, slicing vertically and not mid-cross section then placing them on top of each other to create two layers.
- we spread the yema custard mixture in between the chiffon cake to create the filling, just like spreading jam on your favorite sandwich.
- then cover the cake with yema frosting. top, side and everywhere!
- sprinkle with cheese on top or however you like it. the cheese will help balance the too much sweetness from the custard.
and the finished product…
dream come true! 😉