YEMA CAKE

A. Cake Batter
2 C cake flour or APF
3 tsp baking powder
1 tsp salt
C veg. oil
6 egg yolks
C sugar
1 C whole milk
1 tsp lemo extract
B. Merengue
6 egg whites
1 tsp cream of tartar
C. Yema Frosting
1 can evap milk
1 can condensed milk
6 egg yolks
DIRECTIONS
1. Put cake flour, baking powder and salt in a mixing bowl, mix sift
2. In a separate bowl, put together egg yolks, sugar, milk and lemon extract.
3. Beat in slow speed or mix with a wire whisk until mixture is smooth
4. Combine dry and wet mixture, continue missing until well blended. Set aside.
5. On a separate bowl, mix egg white and cream of tartar.
6. Gradually add in sugar and continue to beta until stiff but not dry.
7. Combine flour mixture and egg white mixture
8. Slowly add vegetable oil and fold using rubber spatula/
9. Line or grease cake pan and pour the mixture
10. Bake for 40 mins.
Yema Frosting:
1. Combine condensed milk, evap and egg yolks
2. Cook the mixture in low fire until thick.
Cover the cake with frosting and garnish with grated cheese.

VANIILA CHIFFON CAKE/ CUPCAKE

DRY INGREDIENTS

2 1/1 C cake flour

2/3 C sugar
1 tbsp baking powder
tsp salt
-sift together in large bowl
WET INGREDIENTS
C vegetable oil
C water
6 Large egg yolks
1 tbsp vanilla
-Mix together wet ingredients then pour dry ingredients. Mix well until incorporated.
Merengue:
6 Large egg whites
tsp cream of tartar
1 C white sugar
-In a bowl, mix together cream of tartar and egg whites. Then add sugar gradually
until soft peak. Then fold into the batter.
PROCEDURE:
Pre heat oven to 350 deg. Cel.
Grease pan or prepared muffin pan with liner.
Bake for 15-20 mins for cupcake.
Yema Frosting:
1 can evap milk
1 can condensed milk
6 egg yolks
1. Combine condensed milk, evap and egg yolks
2. Cook the mixture in low fire until thick.
Cover the cake with frosting and garnish with grated cheese.