Yema Cake

Fluffy Sponge cake with a creamy egg custard frosting and grated
cheese topping. This Filipino Yema cake is soft, fluffy, and decadent!

Prep Time Cook Time Cooling Total Time

20 mins 30 mins 20 mins 50 mins

Course: Baked Goods, Dessert Cuisine: Filipino Servings: 8 slices

3.93 from 191 votes
Calories: 729kcal Author: Lalaine Manalo

Ingredients

For the Sponge Cake

2 large eggs, whites and yolks separated
½ cup sugar
½ cup butter, room temperature
½ cup milk
1 cup cake flour
2 teaspoons baking powder
1 teaspoons vanilla extract

For the Yema Frosting

2 cans (14 ounces each) sweetened condensed milk
4 egg yolks
4 tablespoons butter

For Topping/Garnish
½ cup almond slivers
1 cup grated cheese

Instructions

SPONGE CAKE
1. Preheat the oven to 350°F. Line the bottom and sides of an 8-inch round pan with
parchment paper and set aside.
2. In a bowl, beat the egg whites using a mixer at low speed for 2 to 3 minutes or until soft
peaks form.
3. Gradually add ¼ cup of the granulated sugar, a tablespoon at a time, while continuously
beating. Once all sugar is added, turn up the speed to medium and continue beating the
meringue until it forms stiff glossy peaks. Set aside.
4. In a separate bowl, cream the butter and remaining ¼ cup sugar for 3 minutes or until light in
color.
5. Add the yolks one at a time while continuously mixing for about 2 minutes.
 6. Add milk, cake flour, baking powder, and vanilla extract to the egg yolk mixture. Beat until
batter for about 2 minutes or until smooth.
7. Gently fold in a third of the meringue into the egg yolk mixture and then add the remaining
meringue and fold until well combined.
8. Pour into prepared pan and bake for 30 minutes in the preheated oven or until a toothpick
inserted in the center comes out clean.
9. Remove from oven and let the cake cool in the pan for about 10 minutes before completely
removing from pan to a cooling rack. Remove the parchment paper off the cake and let it cool
down before frosting.

For the Yema Frosting

1. In a bowl, combine condensed milk, egg yolks, and salt (if using). Whisk until well-blended
and evenly colored.
2. In a wide, nonstick pan over medium-low heat, heat butter until slightly melted and still warm
(NOT hot).
3. Add egg-milk mixture and stir well to combine.
4. Cook, stirring regularly and scraping sides and bottom with a spoon, for about 15 to 20
minutes or until mixture thickens to a spreadable paste. Remove from heat and allow to cool.

TO ASSEMBLE
1. Once the sponge cake is completely cool, cut the horizontally into half.
2. Spoon about ¼ of the yema on top of the bottom cake half layer. Using a spatula, spread
evenly to cover the surface with about ⅛-inch thick of yema filling.
3. Place the top layer half of the sponge cake on top of the frosted cake layer.
4. Scoop and spread enough yema frosting on top of the cake to cover the surface and make a
frosting layer with about half-centimeter thickness.
5. Set aside about ¼ cup of the yema and using an offset spatula, spread to cover the sides of
the cake.
6. Scoop a handful of almond slivers and gently tap to the sides of the cake.
7. Pipe the reserved ¼ cup yema frosting on the top and at the bottom edges of the cake to
decorate.
8. Sprinkle the grated cheese on top of the cake.
9. Serve immediately or chill in the fridge.

Notes
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.
Fold the meringue gently into the batter in parts and in one direction to keep from deflating it.

Nutrition
Calories: 729kcal | Carbohydrates: 81g | Protein: 18g | Fat: 38g | Saturated Fat: 21g | Cholesterol:
239mg | Sodium: 395mg | Potassium: 593mg | Fiber: 1g | Sugar: 67g | Vitamin A: 1160IU | Vitamin C:
2.6mg | Calcium: 488mg | Iron: 1.2mg