There’s something undeniably special about the harmony of textures in a slice of Yema Cake. The moment the luscious frosting meets the light, airy sponge, it creates a symphony of flavor that dances on your palate. I first discovered this gem during a Filipino food festival, and ever since, it has become a sweet staple in my kitchen.
Picture this: a layer of rich, creamy yema that generously envelops a fluffy cake, all crowned with a sprinkle of cheese and almond slivers. It’s the perfect treat for any occasion, whether you’re celebrating a milestone or simply wanting to brighten up a weekday.
What I adore most about this recipe is its delightful balance of sweetness and a hint of saltiness from the cheese, which elevates it from an ordinary dessert to an extraordinary one. Trust me, once you master the art of Yema Cake, you’ll never think about dessert the same way again! So, grab your ingredients and let’s dive into this sweet adventure together.
Why is Yema Cake so irresistible?
Decadent Layers of fluffy sponge and rich yema filling create a mouthwatering harmony that’s hard to resist. Eye-catching presentation with almond slivers and grated cheese makes it perfect for sharing at gatherings. Quick to make, this recipe comes together in under an hour, making it a wonderful treat for those busy weekdays. Uniquely flavorful, the balance of sweetness from the condensed milk and savory touch from cheese elevates this cake to new heights. Whether it’s a birthday, holiday, or just a sweet craving, this Yema Cake recipe is sure to impress!
Yema Cake Ingredients
• Get ready to create magic with Yema Cake!
For the Cake
- 2 large eggs – separated into whites and yolks for a lighter texture in the sponge.
- ½ cup sugar – enhances sweetness and helps achieve a perfect meringue.
- ½ cup butter – at room temperature for easy creaming and a rich flavor.
- ½ cup milk – adds moisture and keeps the cake tender.
- 1 cup cake flour – ensures a soft and airy structure for your sponge.
- 2 teaspoons baking powder – gives the cake a lovely rise during baking.
- 1 teaspoon vanilla extract – infuses a warm, comforting aroma into the cake.
For the Yema Filling
- 2 cans (14 ounces each) sweetened condensed milk – the star ingredient that makes the yema sweet and creamy.
- 4 egg yolks – enrich the filling and help it achieve that luscious consistency.
- 4 tablespoons butter – adds a rich flavor and a smooth texture to the filling.
- ½ cup almond slivers – for a delightful crunch and nutty flavor that complements the sweet layers.
- 1 cup grated cheese – cheeky yet delicious, it balances the sweetness and adds an irresistible flavor.
These ingredients come together to create an unforgettable Yema Cake that’s sure to be a showstopper at your next gathering!
How to Make Yema Cake
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Preheat the oven to 350°F. Prepare your baking pan by lining the bottom and sides of an 8-inch round pan with parchment paper; this will ensure a clean release once baked.
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Beat the egg whites using a mixer at low speed for 2 to 3 minutes until soft peaks form. Gradually add ¼ cup of sugar, one tablespoon at a time, until the meringue reaches stiff glossy peaks, then set aside.
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Cream together the butter and remaining ¼ cup sugar for about 3 minutes until light and fluffy. Add the egg yolks one at a time, continuously mixing for about 2 minutes to incorporate air.
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Combine the milk, cake flour, baking powder, and vanilla extract into the egg yolk mixture. Beat until the batter is smooth for about 2 minutes, creating a luscious cake base.
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Fold in a third of the meringue into the egg yolk mixture to lighten it. Then gently fold in the remaining meringue until all is well combined, taking care not to deflate those wonderful eggs!
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Pour the batter into your prepared pan and bake for 30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a cooling rack.
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Whisk the condensed milk, egg yolks, and salt (if using) in a bowl until well-blended and evenly colored, creating a smooth yema filling.
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Heat butter in a nonstick pan over medium-low heat until slightly melted. Stir in the egg-milk mixture, combining well to start the thickening process.
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Cook this mixture for about 15 to 20 minutes, stirring regularly while scraping the sides and bottom of the pan, until it thickens to a spreadable paste. Remove from heat and let cool.
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Slice the cooled sponge cake horizontally in half. Spoon about ¼ of the yema filling onto the bottom half and spread it evenly across the surface with a spatula.
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Layer the top half of the sponge cake over the frosted bottom layer, then scoop and spread enough yema frosting on top to create a generous layer.
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Spread the remaining yema around the sides of the cake using an offset spatula to achieve a beautiful finish.
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Adorn the cake by gently tapping almond slivers to the sides, providing a delightful crunch that contrasts perfectly with the smooth frosting.
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Pipe the reserved yema frosting decoratively on the top and bottom edges of the cake for an extra flourish.
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Finish by generously sprinkling the grated cheese on top, creating that unique combination of flavors that makes Yema Cake so memorable.
Optional: Decorate the top with additional almond slivers for added crunch and visual appeal!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These delightful Yema Cake layers are perfect for meal prep enthusiasts! You can bake the sponge cake and let it cool completely, then wrap it tightly in plastic wrap and refrigerate for up to 3 days without losing its light, airy texture. Likewise, you can prepare the yema filling ahead of time. Once cooked and cooled, store the yema in an airtight container in the fridge for up to 5 days. When you’re ready to serve, simply slice the sponge cake, spread the yema filling between layers, and frost as instructed. This way, you can enjoy a homemade Yema Cake with minimal effort, making it an ideal treat for your busy weekdays!
How to Store and Freeze Yema Cake
Room Temperature: The Yema Cake can be stored at room temperature for up to 2 days. Keep it covered with a cake dome or a loose plastic wrap to maintain moisture.
Fridge: If you want to enjoy your Yema Cake for a little longer, place it in the fridge for up to 5 days. Wrap it tightly in plastic wrap to prevent drying out and to keep flavors intact.
Freezer: For longer storage, freeze the Yema Cake in slices or whole. Wrap tightly in plastic wrap followed by aluminum foil, and it will last for up to 2 months. Thaw in the refrigerator overnight before serving.
Reheating: To enjoy a slightly warm slice, microwave it for about 10-15 seconds. Avoid overheating, or you may lose the delightful texture that makes Yema Cake so special.
What to Serve with Yema Cake?
To create an unforgettable dining experience, consider these delicious pairings to elevate your Yema Cake moment.
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Fresh Berries: Juicy strawberries, blueberries, and raspberries add a pop of color and a refreshing burst of acidity that balances the cake’s sweetness.
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Vanilla Ice Cream: The creamy, cool ice cream melts beautifully against the warm, fluffy Yema Cake, creating a delightful contrast that is irresistibly indulgent.
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Coffee: A rich cup of coffee with its bold flavors complements the sweet notes of the Yema Cake, making for a perfect afternoon treat.
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Coconut Flan: This traditional dessert’s creamy texture and caramel finish harmonize beautifully with the fluffy layers of Yema Cake, enhancing that festive vibe.
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Lemon Sorbet: The zesty brightness of lemon sorbet provides a refreshing palate cleanse, making each bite of Yema Cake feel new and exciting.
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Sparkling Water with Lime: A fizzy drink with a hint of citrus adds a lightness to your meal, ensuring the sweetness doesn’t overwhelm your taste buds.
Indulge in these pairings and watch how they transform each slice of Yema Cake into a multi-sensory delight!
Yema Cake Variations
Feel free to explore these delightful variations that can transform your Yema Cake into something uniquely yours!
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Gluten-Free: Substitute cake flour with a gluten-free blend to create a light and fluffy cake without gluten.
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Chocolatey Twist: Stir in ½ cup of cocoa powder to the dry ingredients for a rich chocolate flavor paired beautifully with the creamy yema filling. Your family will be delighted!
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Coconut Dream: Add ½ cup of shredded coconut to the yema filling for an extra layer of tropical flavor that enhances the cake’s sweetness.
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Nutty Flavor: Swap almond slivers with crushed walnuts or hazelnuts for a different crunch that adds depth and character to the cake.
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Fruit Infusion: Fold in ½ cup of diced ripe bananas or mangoes into the batter for a fruity surprise in every bite! This fruity variation puts a fun spin on the classic recipe.
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Cheese Lover’s Delight: Use a mix of different cheeses such as cream cheese or a sharper cheddar for the frosting. This twist helps create a complex flavor profile.
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Honey Sweetener: Replace the sugar in the batter with honey or maple syrup, adding a delightful natural sweetness and a hint of floral aroma.
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Spicy Kick: Add a pinch of cayenne pepper to the yema filling for a surprising kick that complements the sweetness and cheese beautifully. It’s a subtle way to spice up your dessert!
Expert Tips for Yema Cake
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Meringue Matters: Ensure your mixing bowl is completely clean and free of grease; even a little residue can prevent egg whites from whipping to stiff peaks.
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Butter Temperature: Using room temperature butter is crucial for creaming. Cold butter will result in a dense cake rather than a fluffy Yema Cake.
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Gentle Folding: When incorporating the meringue into the egg yolk mixture, use a spatula and gently fold. This helps maintain the airiness of the batter for a light texture.
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Thickening Time: For the yema filling, cook it over low heat and stir constantly. Rushing the process on high heat can lead to burnt edges and uneven thickening.
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Decorative Touch: Don’t skimp on decorating with grated cheese and almond slivers. These add flavor and visual appeal, enhancing your Yema Cake’s presentation.
Yema Cake Recipe FAQs
How do I select the right eggs for this recipe?
Absolutely! When choosing eggs, look for ones that are clean and have intact shells. Fresh eggs will have a more vibrant yolk and stronger whites, which are vital for achieving that perfect meringue. If you can, use eggs that are at room temperature for better whipping results.
How should I store leftover Yema Cake?
For sure! You can store the Yema Cake at room temperature for up to 2 days, covered with a cake dome or wrapped in plastic wrap to keep it moist. If you want to prolong its life, refrigerate it tightly wrapped for up to 5 days. You can also freeze it, either whole or in slices, for up to 2 months—just ensure it’s wrapped tightly to avoid freezer burn.
What is the best way to freeze Yema Cake?
Very easy! To freeze your Yema Cake, first wrap it tightly in plastic wrap to prevent moisture loss. Then, wrap it again in aluminum foil for extra protection. Place it in a freezer-safe container if you prefer. When you’re ready to enjoy it, thaw it in the refrigerator overnight. For a warm treat, microwave it for about 10-15 seconds.
What do I do if my meringue doesn’t form stiff peaks?
Don’t worry; this can happen! Make sure your mixing bowl and beaters are completely clean—any grease can prevent properly whipped egg whites. If they’re still not coming together, try adding a pinch of cream of tartar to help stabilize the mixture. Eggs should be at room temperature for the best volume. If they’ve over-whipped and become grainy, you can try incorporating a little fresh egg white, but be gentle in folding.
Can I make a dairy-free version of Yema Cake?
Absolutely! To create a dairy-free Yema Cake, substitute the butter with a vegan butter alternative and use almond or oat milk instead of regular milk. For the cheese, try a dairy-free cheese that melts well. The taste may be slightly different, but it’ll still be delicious!
Is there a way to adjust the sweetness of the Yema filling?
Certainly! If you prefer a less sweet Yema filling, you can reduce the amount of sweetened condensed milk in the recipe, starting with a can and adjusting to your taste. You can also add a touch of salt, which helps counterbalance sweetness, or use unsweetened condensed milk if you can find it. Enjoy the adventure of customizing your Yema Cake!
Delicious Yema Cake: Your New Favorite Indulgent Dessert!
Ingredients
Equipment
Method
- Preheat the oven to 350°F. Prepare your baking pan by lining it with parchment paper.
- Beat the egg whites on low speed until soft peaks form. Gradually add ¼ cup of sugar until stiff peaks form.
- Cream together butter and remaining ¼ cup sugar until light and fluffy. Add egg yolks one at a time, mixing well.
- Combine milk, cake flour, baking powder, and vanilla into the egg yolk mixture. Beat until smooth.
- Fold in a third of the meringue, then gently fold in the remaining meringue until well combined.
- Pour the batter into the prepared pan and bake for 30 minutes, or until a toothpick comes out clean. Let cool for 10 minutes.
- Whisk condensed milk, egg yolks, and salt until smooth.
- Heat butter in a pan, stir in the egg-milk mixture until it thickens.
- Cook for 15-20 minutes, stirring regularly until thickened. Let cool.
- Slice the cooled sponge cake in half. Spread ¼ of yema filling on the bottom half.
- Layer the top half of the sponge over the filling, then spread remaining yema on top.
- Spread yema around the sides for a beautiful finish.
- Adorn the sides with almond slivers, and pipe reserved yema frosting decoratively.
- Sprinkle grated cheese on top for the finishing touch.