Yema Cake 1
2 1/2 Cup Cake Flour
3 Tsp Baking Powder
1 Tsp Salt
1/2 cup Vegetable Oil
6 Egg Yolks
1/4 Cup Sugar
1 Cup Whole Milk
1 Teaspoon Lemon Extract
Meringue
6 Egg Whites
1 Cup Sugar
1 Tsp Cream Of Tartar
Yema Cake 2
500g Cake Flour
500g Sugar
4tbps Baking Powder
370ml Evaporated Milk
2 cups Water
1 cup Egg White
Yema Frosting 1
1 cup Butter
6 Egg Yolks
1 can Sweet Condensed Milk
1 can Evaporated Milk
½ cup Grated Cheese
Yema Frosting Version 2
300 ml Sweet Condensed Milk
4 Egg Yolks
2 tsp Vanilla- or Lemon Essence
½ cup Grated Cheese
Yema Cake 1
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Put cake flour, baking powder and salt in a mixing bowl, mix and sift.
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In a separate bowl, put together egg yolks, sugar, milk, and lemon essence.
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Beat in slow speed or mix with a wire whisk until mixture is smooth.
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Combine dry and wet mixture, continue mixing until well blended. Set aside.
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On a separate bowl , mix egg whites and cream of tartar.
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Gradually add in sugar and continue to beat until stiff but not dry.
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Combine flour mixture and egg white mixture.
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Slowly add vegetable oil and fold using a rubber spatula.
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Line or grease cake pan and pour the mixture.
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Bake in a preheated oven at 347 °F for 40 minutes.
Yema Cake 2
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Combine all cake ingredients and set aside.
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Next beat egg white stiff, add milk and water and then mix the dry ingredients. Mix it thoroughly.
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Wipe your molder with butter and steam 15 to 20 min.
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Let your freshly baked sponge cake cool down first before slicing. Cut it in half horizontally. Prepare your Yema frosting while waiting for the cake to cool down.
Frosting
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In a saucepan, combine all milk and egg yolks over a low heat and stir until it slightly thickens. It gets thicker by cooling down.
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Stir in the butter or essence and let it cool down first before spreading.
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To assemble the cake, spread 1/3 part of yema frosting on the top of 1st half of your cake.
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Place the other half of the cake on top and apply the remaining yema filling evenly on all sides of the cake.
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Sprinkle with grated cheese