Yema Cake

What is Yema

Yema is a classic Filipino candy made from a mixture of milk and egg yolks cooked over low heat until thickened. The sweet concoction is then shaped in pyramids or balls, coated in granulated sugar, or dipped in caramel syrup for a crisp, golden shell.

It has been a Philippine delicacy for centuries, brought by the Spanish during the colonial period. The word yema, in fact, means egg yolk in Spanish.

But although the candy has been around for years, Yema Cake is somewhat of a new invention that has recently gained popularity. It’s a prime example of the Filipino’s creative ability to adapt ideas and make them entirely our own.

What is a Yema Cake

The Yema cake has three components which all work together into a scrumptious, indulgent baked treat.

• Sponge Cake-the procedure is very similar to Pianono, but this recipe has added butter for a rich flavor.
• Yema Frosting– based on my easy yema spread recipe, but it’s cooked longer to make it thicker and hold its form better for frosting and piping.
• Grated Cheese– the cake was decorated with almond slivers to pretty it up, but this is entirely optional. The grated cheese topping, however, is a must as it adds another layer of flavor, and the saltiness of the cheese perfectly contrasts with the sweetness of the Yema frosting.

How to make meringue

• Eggs are easier to separate when cold, but allow the egg whites to reach room temperature before whisking to create more volume.
• Use eggs that are fresh if possible, they might not create as much volume as older (3-5 day-old) eggs, but they make a more stable meringue.
• Make sure there is no grease, fat, or even a smear of yolk in the whites, which will prevent them from foaming properly.
• For best results, use clean, grease-free bowls and whisk attachments. Use glass or metal bowls, as plastic can have a greasy film that will keep the whites from whipping up to full volume.
• Avoid using high speed while whisking or beating the whites. As it incorporates more air and creates larger bubbles, it deflates the meringue during or after baking.
• Avoid using high speed while whisking or beating the whites. As it incorporates more air and creates larger bubbles, it deflates the meringue during or after baking.

Give this yummy recipe a try! With delicious layers of soft, fluffy sponge cake, creamy golden yema, and salty grated cheese, it’s pure indulgence! It’s the perfect dessert for special occasions but easy enough to make for everyday sweet cravings.

How to store

• This cake contains dairy products and thus needs to be refrigerated for food safety.
• Store under a cake cover or wrap loosely with plastic film and refrigerate for up to 3 days.
• To freeze, place the frosted cake in the freezer until the frosting is frozen. Wrap tightly with plastic film and freeze for up to 3 months.
• Thaw the cake loosely uncovered at room temperature for 2 to 3 hours to serve.