Yema Cake (Baked and No Bake)

Yema Cake (Baked and No Bake)

“This soft yema cake either baked or steamed with overflowing yema and grated cheese toppings is simply delicious; great as a snack or dessert.

This yema cake combined soft chiffon cake, sweet yema filling and salty grated cheddar cheese toppings. The cake has a melt-in-your-mouth texture while the yema filling complements the saltiness of the cheese.

At first glance you might think that it is very sweet but as you begin to eat it, you will surely be addicted and can even consume a whole piece (just like in my case).  It’s a perfect end of the meal dessert or even as a midday snack.


What is Yema?

The word “yema” is the Spanish word for egg yolks. Yema is a Filipino sweet treat brought by Spanish in the Philippines during the colonial period. It is usually prepared by mixing egg yolks, sugar and milk then heated until it becomes thick. They are shaped as a ball (coated with caramel syrup) or pyramid wrapped in vibrant cellophane plastics.

As a child, I recalled that we usually buy this yema candy in our local sari-sari stores. As a child we usually like sweet food, and yema provides the sweetness, crunchiness (outside) and gooeyness (inside) we want. It’s nice to reminisce childhood memories through these kind of foods.

What is a Yema Cake?

Although the yema candy has been around for decades, Yema Cake is rather a new recipe that is increasing in popularity, proving Filipino’s creative side.

Making this recipe involves some simple steps. First is making the batter. You can do this by combining all the dry and wet ingredients. Second step is to make the meringue, which will be folded to the batter to make the cake soft. Third is the yema filling or frosting that gives its signature taste and appearance. Lastly, the grated cheese that contrast the sweetness of the yema filling or frosting.

Tips on making Yema Cake

  • If you don’t have bread flour, you can use all-purpose flour. In a cup, remove 2 tablespoons and replace it with 2 tablespoons of cornstarch.
  • Check the doneness of your chiffon cake by inserting a toothpick in the middle. Once the toothpick comes out clean, then your cake will be cooked through.
  • When steaming, you can top each mold with aluminum foil to prevent water drippings. Otherwise, put a cloth in the steamer lid to absorb the moisture. Use medium-low heat when steaming.
  • When baking, put the llanera in the middle rack and preheating the oven to 160 C/ 320 F.
  • When I first started out, my yema cake shrunk after taken out of the steamer or oven. To prevent this, after checking doneness, let the yema cake sit in the steamer with lid open or in the oven turned off for around 10 minutes.

Tips on making the yema filling or frosting

  • When preparing the yema filling or frosting, make sure to whisk the ingredients in the pot first before turning on the heat. This will guarantee that the yolks will not cook separately from the rest of the mixture. This is the key to a smooth and silky texture. Also diluting the cornstarch in water and adding it slowly will also avoid lumps in the filling.
  • Use low heat when cooking the yema filling or frosting, using high heat will result in egg yolk clumps. Remember to mix it continually to avoid burning and forming lumps.
  • Turn off the heat once the filling has reached a runny consistency. Do not let it thicken too much in the pan unless you want to make it pipe able.  The filling will thicken as it cools.
  • Drizzle the yema filling on top of the cake while it is still warm to get that smooth and even coating.
  • Refrigerate your leftover Yema cake or yema filling in an airtight container. It can last for 3-4 days.

Try this Yema Cake with delicious, soft and fluffy cake, creamy yema filling, and salty grated cheese. Your family and friends will surely love it! Happy Tummy!

yema cake

Yema Cake Recipe (Baked and No-Bake)

Julie
This soft yema cake either baked or steamed with overflowing yema and grated cheese toppings is simply delicious; great as a snack or dessert.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine Filipino
Servings 6 medium llanera molds

Equipment

  • Steamer or oven
  • Mixing bowls
  • Llanera or molds
  • Rubber spatula
  • Electric Mixer

Ingredients
  

Cake Batter:

  • 4 medium egg yolks
  • ½ cup evaporated milk
  • ¼ cup oil or melted butter
  • 1 and ¼ cups cake flour or all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup sugar

Meringue:

  • 8 medium egg whites
  • 1 teaspoon cream of tartar
  • ¼ cup sugar

Yema Filling:

  • 1 cup evaporated milk
  • 4 medium egg yolks
  • 1 can (397g) condensed milk
  • 1 can (160g) all-purpose cream
  • 2 tablespoons cornstarch dissolve in ¼ water
  • 1 teaspoon vanilla extract or essence
  • 4 tablespoons (56.7g) butter

Topping:

  • 1-2 cups cheddar cheese, grated

Instructions
 

  • In a large bowl, combine egg yolks, milk and oil. Mix to combine. Sift cake flour, baking powder and salt by placing a sieve over the bowl. Add sugar and mix until well combined. Set aside.
  • To prepare the meringue: In a bowl, beat egg whites until foamy then add cream of tartar. Beat until soft peak forms. Slowly add the sugar as you beat it. Beat until it becomes glossy and stiff peak (Stiff peak is when it doesn’t fall even when you invert your bowl).
  • Slowly fold the meringue into the cake batter in three to four batches. Use the cut and fold technique to combine the batter. Don’t stir and over mix the batter, just fold to retain the air bubbles of the meringue.
  • Greased your llaneras with butter, margarine or oil. Fill about ¾ of batter into the molds. The batter will rise while cooking.
  • If steaming. Preheat the water on your steamer. You can cover each llanera with aluminum foil or place a cloth into the lid of your steamer to prevent water from dripping into the batter. Once your steamer is boiling. Place the molds into the steamer and steam for 20-25 minutes.
    Note: Do not open the lid of the steamer, if it has not reach the required steaming time. The steam heat should be stable for your cake to be fluffy for at least 20-25 minutes. The steam heat will reset to normal once you remove the lid. It will make your cake hard and soggy as a result.
  • After the 20 minutes, do a toothpick test by inserting it in the center part. It’s already cooked if it comes out clean. Let them sit in the steamer with lid open for 10 minutes to avoid shrinking. Then transfer to a wire rack to cool.
  • If baking. Preheat oven to 160 °C/ 320 °F. Place llanera into the oven and bake for around 20-25 minutes. Do the toothpick test after the required time to test the doneness of the cake.
    Note: Let it sit in the oven for around 10 minutes before taking it out of the oven. After taking it out, immediately transfer the yema from molds into the cooling rack.
  • To prepare the yema filling. Combine evaporated milk, egg yolks, condensed milk and all-purpose cream in a pan. Mix well to combine. Turn on the heat to low. Cook until all is well blended. Slowly add cornstarch diluted in water into the mixture. Stir constantly to prevent from burning and forming lumps. When it starts to thicken, add vanilla essence or extract. When reaching the desired consistency, add the butter and turn off the heat. The filling will get thicker as it cools down. Set aside and let it cool a bit.
  • To assemble the yema cake. Remove yema cake from molder by running a knife on the edge and flip it upside down. Pour your yema filling while still warm on top to cover the cake. Sprinkle with grated cheese evenly on top.
  • Serve and enjoy!

Video

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