A Custard Candy “Yema” Cake Recipe

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My dear friend Analyn had her simple birthday celebration last Sept 13 at their home in Al Mawaleh. Because I wanted her to have a cake on her day, I baked this Custard Candy Cake.

This custard candy is a very soft and gooey that was created in the Philippines during the time of our Spanish colonizers is called Yema.

Yema is basically made of egg yolks and condensed milk that was heated and boiled until become sticky to hold. It’s that simple and easy to make. The ingredients are readily available and the time needed to prepare and cook it is short.

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I got curious with this cake that I searched online and found this recipe in “PinoyHapagkainan” blog that posts many Pinoy or Filipino recipes.

I experimented on the recipe that requires you to prepare the following ingredients:

Ingredients:
Cake Batter
  • 2 1/2 Cup cake flour
  • 3 Teaspoon baking powder
  • 1 Teaspoon salt
  • 1/2 cup vegetable oil
  • 6 Egg yolks
  • 1/4 Cup sugar
  • 1 Cup whole milk
  • 1 Teaspoon lemon extract

Merengue

  • 6 Egg whites
  • 1 Cup sugar
  • 1 Teaspoon cream of tartar

Yema Frosting

 * 1 Can evaporated milk
  • 1 Can condensed milk
  • 6 Egg yolks

Directions :

  • Put cake flour, baking powder and salt in a mixing bowl, mix andsift.
  • In a separate bowl, put together egg yolks, sugar, water, and lemon essence.
  • Beat in slow speed or mix with a wire whisk until mixture is smooth.
  • Combine dry and wet mixture, continue mixing until well blended. Set aside.
  • On a separate bowl , mix egg whites and cream of tartar.
  • Gradually add in sugar and continue to beat until stiff but not dry.
  • Combine flour mixture and egg white mixture, and fold using a rubber spatula.
  • Line or grease cake pan and pour the mixture.
  • Bake in a preheated oven at 347 °F for 40 minutes.
Yema or Milk Custard frosting
  • In a shallow pan, combine the condensed milk, evaporated milk and egg yolks.
  • Cook the mixture at low fire, while continuously stirring until the texture becomes thick.
Cake decoration
  • I used two pans of 8″ size into two preparations.
  • Spread part of Yema frosting at the top of 1st half of Chiffon cake.
  • Put back the half of the cake and cover the whole cake with the custard.
  • Garnish with grated cheese and serve with hot or cold drinks.

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Cooking Tips:
  1. When folding the merengue to the batter, do not stir. Cut and fold in a good timing, too slow makes the mixture watery.
  2. Put egg whites at room temperature before whipping. Cold egg whites will not peak to foam.
  3. All-purpose flour can be a substitute for cake flour , The cake will become a bit granulated.

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Thank you for reading this post. Catch you again soon.

Lots of Love,

Riah – the lady behind Happy Baker Delights

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