No Bake Yema Sponge Cake

Sponge cake ingredients:

1 cup all purpose flour

1 cup sugar

1/2 tsp baking powder

pinch of salt(optional)

6 large eggs, room temperature

Yema Frosting ingredients:

300ml condensed milk

370ml evaporated milk

4 egg yolks

1 tbsp vanilla extract

1 tbsp cornstarch

1 tbsp butter unsalted(optional)

1/2 cup grated cheese(for toppings)

Procedure:

A. How to cook Sponge cake

1) Bring 1 liter of water to a boil

2) Sift flour, baking powder and salt

3) In a separate bowl beat eggs for 1 minute on high speed

4) Gradually add the sugar and continue beating for 8-10 minutes until thick and fluffy

5) Add 1/3 cup of dry ingredients at a time and fold after each addition. Always remember to scrape the
bottom

*Note: Stop mixing when no smear of flour left. Remember not to overmix
6) Pour cake batter into the cake pan. * be sure to put parchment paper and *do not grease the sides

7) Turn the heat down(low heat) before placing the srema bowl over

8) Cover and steam for 30 minutes. *Note: Do not forget to wrap the lid with cloth to prevent water
from dripping into the cake

9) After 30 minutes do the toothpick check(barbecue stick) and if it comes out clean it's cook

10)Remove the cake from the pan by sliding the knife around the edges

11)Transfer the cake into a plate or wire rack

12)Remove parchment paper

13)Cool completely

B. How to make Yema Frosting:

1) In a pan combine evaporated milk, condensed milk, egg yolks and vanilla extract. Mix well

2) Add cornstarch and mix well

3) Cook over low heat and continue stirring until the mixture is thick

4) Add the butter and mix well

5) Turn the heat off and let it cool

C. Assemble(Frost the cake)

1) Spread yema frosting evenly

2) Add toppings: Grated Cheese

3) Optional: Chill for 20 minutes before adding Yema Buttercream Frosting

Yema Buttercream Frosting Ingredients:

125ml evaporated milk

125ml condensed milk

2 eggs yolks

4 1/2 tbsp all purpose flour

1 tsp vanilla extract

1/2 cup butter(softened at room temperature)

1/2 cup shortening

Procedure:

1) In a pan combine evaporated milk, condensed milk, egg yolks, vanilla extract and flour

2) Mix until well blended

3) Stir constantly and cook over low heat until the mixture is thick

4) Transfer yema paste into a container with cover and refrigerate for 2 hours

5) In a bowl combine shortening and butter

6) Beat on medium speed until light in color and fluffy

7) Add 1 tbsp of yema paste at a time and mix after each addition

8) You can now pipe your Cake with the Yema Buttercream Frosting

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No Bake Ube Chiffon cake

ingredients:

1 cup all purpose flour

1/2 cup white sugar

1/4 tsp salt

1 1/2 tsp baking powder

2 tbsp powdered milk

4 egg yolks(large)

1/4 cup canola oil(vegetable oil/corn oil)

1/4 cup water

1 1/2 tsp ube flavor

1 tsp violet food color

Meringue:

4 egg whites(large)

1/2 tsp white vinegar

1/2 cup white sugar

Ube Whipped Cream Frosting ingredients:

2 cups all purpose cream (chilled overnight)

1/2 cup white sugar

2 tsp gelatine(clear and unflavored)

1/4 cup hot water

1 1/2 tsp Ube flavor

1 1/2 tsp violet food color

Fillings and Toppings(optional)

1/4 cup Ube Halaya(more if needed)

230g coconut strings(macapuno)

Procedure:

1) Bring 1 liter water to a boil

2) In bowl comebine all purpose flour, sugar, salt, baking powder and powdered milk. Mix until blended

3) In a separate bowl combine egg yolks, water, canola oil, ube flavor and violet food color. Mix well

4) Combine dry and wet ingredients. Mix until just incorporated

5) Beat egg whites on med. low speed until foamy

6) Add white vinegar and beat until soft speaks form.

7) Increase speed to high and gradually and sugar. Beat until stiff peaks form

8) Gently fold in meringue into the base batter.* 3 additions

9) Gently pour cake batter into the pan(with parchment paper)

10)Steam for 30-40 min. over medium heat.*do not forget to wrap the lid with cloth to avoid water from
dripping into the cake

11)After 30-40 minutes do the toothpick check and if it comes out clean the cake is cook

*But if it's still wet adjust cooking and check every 5 minutes

12)Turn the pan upside down into the cooling rack and let it cool

13)Repeat steps for the second layer

14)Cool completely

15)Cut cake into half

Ube whipped Cream frosting:

1) Chill mixing bowl for 15-30 minutes

2) Mix gelatine and hot water until it dissolves

3) Combine all purpose cream, sugar, ube flavor and violet fod color

4) Whip on med. speed for 2 minutes

5) Add dissolved gelatine and mix until just combined

6) Chill until slightly thick

Assemble:

1) Spread about 1/3 cup frosing on the 1st layer

2) Add ube halaya or mix small amount of frosting and ube halaya

3) Repeat steps for the remaining cake layers

4) Crumb coat: Apply a thin of frosting

5) Chill for 15 minutes

6) Dab a generous amount frosting and coat the whole cake

7) Add coconut strings(macapuno) for toppings

8) Chill for 1 hour or overnight

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