Recipes / By

yema cake

INGREDIENTS

Chiffon Cake:

  • 1 1/4 cups cake flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated white sugar
  • 4 egg yolks room temperature
  • 1/3 cup milk
  • 1/2 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract
  • 1/4 cup oil
  • 4 egg whites
  • 1/4 cup granulated white sugar
  • 1/4 teaspoon cream of tartar

Yema Frosting:

  • 6 egg yolks
  • 1 can sweetened, condensed milk
  • 1 large can evaporated filled milk
  • 1 teaspoon vanilla extract

PROCEDURE:

Chiffon Cake Procedure

  1. Preheat your home or bakery oven to 350 degrees Fahrenheit.
  2. Mix together flour, baking powder, salt and 1/4 cup sugar in a bowl, then sift. Set aside.
  3. In another bowl, mix egg yolks, 1/3 cup milk, lemon extract, and vanilla extract. Whisk this on low until a smooth mixture is made.
  4. Still on low, slowly add your flour mixture into the egg yolk mixture. Continue mixing on low until smooth and well blended. Set aside.
  5. In a separate cake mixer, or with the use of a handheld electric mixer, beat the egg whites and the cream of tartar until this becomes very frothy.
  6. Slowly add in the 1/4 cup granulated white sugar, and continue beating until you see stiff peaks forming.
  7. Fold in the white mixture into egg yolk and flour mixture. Mix until well blended.
  8. Fold in the 1/4 cup oil.
  9. Line your cake pan bottom and side with parchment paper before pouring in the batter.
  10. Bake your chiffon cake for 40 to 45 minutes in the pre-heated oven.
  11. Once cooked, remove the cake from the oven, let it cool on a rack. Once slightly cooled, remove the chiffon cake from the pan and place in the refrigerator while you prepare the yema frosting.

Yema Frosting Procedure

  1. Combine all of the ingredients for the yema frosting in a saucepan and slowly heat mixture until it starts to thicken. When thick enough to resemble thick cream, set aside and get cooling cake from fridg.
  2. Slice the cooled chiffon cake horizontally, making sure you have two equal parts.
  3. With the top side of the top half facing up, ice the surface with the yema. Place the other half back onto the iced half, and cover the whole cake with the remaining yema frosting.
  4. You can decorate the top with grated cheese if you want. You can also chill the cake in the fridge before serving.