Not much is said about the history of this sweet but the term “Yema” means “Yolk” in Spanish and back in the day when the Spaniards colonized the Philippines, there was too much yolk in excess when they used egg whites and shells as something to hold together the stones they were using to build churches. The yolks which were in abundance were used to make yema candy, Leche Flan and other sweets. This Yema Cake Recipe makes use of Yolks, Butter and Condensed milk which results to a Caramelized and creamy texture and maybe diabetic coma but who cares when you’re eating something this good?
This Yema Recipe is also the basis of the popular truly Filipino invention Yema Cake. People love the combination of the three ingredients because of its rich consistency and not only that if you’re looking for some interesting things to do with your Yema, you can actually add it to your homemade Ice Cream, Trifle and yes your Cakes so it’s actually a versatile dessert if you’ll ask. You can also include it to desserts spread at a wedding reception for sweet wishes to the bride and groom. There are many things that you can do with this small elongated or circular sweet; just use your imagination.
Yema Cake Recipe
This Yema Cake Recipe makes use of Yolks, Butter and Condensed milk which results to a Caramelized and creamy texture
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 mins
- Yield: 5 1x
- Category: Dessert
- Cuisine: Filipino
For the Cake:
- 50 g butter
- 250 g Cream Cheese
- 110 ml. milk
- 1 vanilla pod (optional)
- 60 G. All-Purpose Flour
- 20 G. cornstarch
- ¼ tsp salt
- 6 Egg Yolks
- 1 tsp Lemon Juice
- 6 egg whites
- ¼ tsp cream of tartar
- 140 g sugar
- 1 tsp vanilla extract
For the Filling or Icing
- 2 cans Condensed Milk
- 6 Egg Yolks
- 1 Tsp. Vanilla extract
- ½ Tsp. Almond extract
- ¼ cup Butter
- ½ cup Grated Cheese
- In a pan over simmering water, melt together cream cheese, butter, and milk. If you opt to use vanilla beans, scrape the beans from the vanilla pod and add it to the pan.
- Once melted, cool to room temp.
- Using a mixer, add in flour, cornstarch, salt.
- Then add in egg yolks and lastly the lemon juice. Set aside.
- In a separate bowl, mix egg whites and cream of tartar until foamy (or frothy).
- Add in vanilla then gradually add sugar until stiff peaks form.
- Fold in the egg whites to the cream cheese mixture. Make sure everything is well combined.
- Pour batter into an 8-inch round cake pan covered with parchment paper.
- Bake the cake in a water bath for 1 hour and 10 minutes or until done at 325F.
- To make the icing, open two cans of condensed milk and pour it over a pan.
- Add in egg yolks and cook over low heat.
- Add in vanilla and almond extract. Cook until it thickens enough to spread. Add in butter.
- To assemble the Yema Cake, divide the cake into two.
- Add the filling then cover it with the other half of the cake.
- Cover the rest of the cake with icing.
- Top with grated cheese.
This video shows another recipe for yema cake.
- Serving Size: 1 piece
- Calories: 730
- Sugar: 67 g
- Sodium: 395 mg
- Fat: 38 g
- Saturated Fat: 21 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 81 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 239 mg
Keywords: sweet treats, fluffy sponge cake, snack treats, traditional
Much like other Pinoy Desserts and Sweets, this Yema Cake Recipe deserves the spotlight not only because of its origin but also because of how easy it is made and how good it taste. Don’t forget to make a couple of batches since you can keep this in the fridge for a couple of days. You can offer this an energy booster because of its high-sugar content and just a few pieces are enough to keep you full a little longer. Don’t forget to bring with you on outings.