July 1, 2015

Yema Cake Chemist Dad’s Version

Last Saturday, one of Mommy’s nephews turned 7 months and we had a simple celebration at home. I was requested to make a Yema Cake.

Yema Cake

This will be a another challenge to my baking experience. The first time I tried this is an "epic fail". But whatever the outcome is, I always keep this in mind: "Just keep on baking!"

I used chiffon as the base cake with fingers crossed. Mommy is always asking me to try doing chiffon cake but I have the difficulty in making a perfect meringue.

The chiffon is fluffy and almost perfect. Everyone enjoyed the yema cake and asking me to bake another one. Sayang lang because the celebrant is not yet allowed to take a bite of the cake.

Yema Cake

For the chiffon based cake:
5 egg whites
1 cup powedered sugar
1 tsp cream of tartar
1 tsp vanilla
3 egg yolks
1 ½ cup all purpose flour
1 cup granulated sugar
½ cup vegetable oil
½ cup evaporated milk

For the yema frosting:
½ can condensed milk
½ can evaporated milk
2 egg yolks
½ cup granulated sugar

Preheat oven at 150C.
Line bottom part of the pan to be used with parchment paper.

In a mixing bowl, whip eggyolks and sugar until light and plae in color.
Sift all purpose flour into the mixture.
Gradually add vegetable oil and milk.
Mix until fully combined. Set aside.

In a separate mixing bowl, place the egg whites and cream of tartar.
Beat until frothy.
Add powdered sugar and continue beating in a high setting until soft peaks forms (about 10 minutes).
Add vanilla and continue mixing until become stiff.
Do not over mix

Add about 2 cups of the prepared meringue to the egg yolk mixture and fold.
Put the resulting mixture into the remaining meringue and gently fold.

Pour into the prepared baking pan and bake for about 30-45 minutes.

While waiting for the chiffon cake to cook, prepare the yema frosting.
In a double boiler, mix all the ingredients.
Heat with occasional stirring.

Once spreadable consistency is reached, remove from heat and cool.

Once the chiffon cake is done, flip over and cool completely.
Remove from pan and peel the parchment paper.
Cut horizontally into half.

Spread yema frosting over chiffon cake then top with the other half of the cake.
Cover all sides with the remaining yema frosting.
Top with grated cheese.
Place in the fridge until served.

Meringue mixture becomes watery.
Chiffon cake will sag or drop if the meringue is not properly prepared for this is the only leavening agent used in making chiffon.

Use double boiler in making your yema frosting to avoid  overcooking of egg yolks. Egg yolks will curdle when overcooked.
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