Pinoy
Group 2
Panaderia
Today’s
Special
What would
it be?
What would
it be?
What would
it be?
Yema
Cake
What’s in
the
Yema
Cake?
For the Sponge Cake:
Yema • Flour
Cake • Sugar
• Eggs
• Milk
• Butter or Oil
• Baking Powder
• Vanilla Extract
For the Yema Frosting:
Yema • Egg Yolks
Cake • Condensed Milk
• Butter
• Evaporated Milk
• Sugar
• Vanilla Extract
Optional Toppings:
Yema
• Grated Cheese - Often sprinkled on top
Cake
for a sweet-salty contrast.
• Toasted Latik (coconut curds) - Adds a
crunchy texture.
Yema cake is a soft,
Description
fluffy sponge cake
topped with a thick,
creamy, and sweet
yema frosting. The
frosting is made from a
mixture of egg yolks, The cake is often served in
condensed milk, and squares or slices and is a favorite
butter, giving it a rich, at celebrations, parties, and
custard-like flavor.
bakeries in the Philippines.
Some versions also
include grated cheese
on top, which adds a
igin of Yema Cake The exact origin of
yema cake is unclear,
Yema cake is a Filipino dessert that combines two
but it is believed to
beloved elements of Filipino cuisine: sponge cake
and yema, a sweet custard-like confection made
have evolved from
from egg yolks and condensed milk. traditional Filipino
desserts like leche flan
(caramel custard) and
yema candies, which
are made from egg
yolks and sugar. The
cake version likely
emerged as a creative
fusion of Western
Specialty of
Yema Cake
Rich and Creamy Frosting: The yema frosting is
the star of the cake. It has a smooth, velvety
texture and a sweet, milky flavor that sets it
Cultural Fusion: Yema cake represents a blend of
Western baking (sponge cake) and Filipino
flavors (yema), making it a unique dessert in the
apart from other cakes. Philippines.
Sweet-Salty Balance: The addition of grated
Comfort Food: Its rich, indulgent taste makes it a
cheese on top (a common variation) creates a
popular comfort food and a staple in Filipino
unique sweet-salty flavor profile that is distinctly
celebrations.
Filipino.
How is it Unique Compared
to Other Cakes
Unlike typical buttercream or whipped cream
frostings, yema frosting is made from egg yolks
The use of condensed milk and egg yolks is a nod
to traditional Filipino desserts like leche flan and
and condensed milk, giving it a distinct custard-like
yema candies, which are not commonly found in
flavor and texture
Western cakes.
The soft, fluffy sponge cake paired with the
thick, creamy yema frosting creates a delightful
contrast in textures.
I. Preparing the Batter:
STEP
S
✓ Combine Wet Ingredients:
In a large bowl, whisk together 4 egg
yolks, 6 tablespoons canola oil, 6
tablespoons water, 1/2 tablespoon vanilla
extract, 1/4 cup white sugar, 1/2
teaspoon salt, 1 teaspoon baking powder.
Make sure the sugar is fully dissolved.
✓Add Dry Ingredients:
Gradually add 1 cup all-purpose
flour and 2 tablespoons cornstarch
to the wet ingredients. Gently fold
until just combined. Be careful not
to overmix. A few lumps are okay.
✓Whip Egg Whites:
In a separate, clean, and grease-free
bowl, beat 4 egg whites with 1/2
teaspoon vinegar until soft peaks form.
Gradually add 1/4 cup sugar while
continuing to beat until stiff, glossy
peaks form.
✓Gently Fold:
Gently fold the whipped egg
whites into the yolk batter in three
additions. Use a spatula and a
folding motion to avoid deflating
the egg whites.
✓ Make sure to Preheat the oven to
300°F (150°C) before putting the batter
inside.
✓Bake:
Pour the batter into an ungreased 9-inch
baking pan. Bake for 45-50 minutes, or
until a toothpick inserted into the center
comes out clean.
✓Cool: Take the cake out of
the oven and let it cool for 10-
15 minutes.
II. Making the Yema
Filling:
✓Combine Ingredients:
In a saucepan, whisk together 3/4 cup
egg yolks (approximately 3 large egg
yolks), 1 can condensed milk, 1/2 cup
evaporated milk, 1/2 teaspoon salt, and
add 1 teaspoon vanilla essence.
✓Cool: Remove from
heat and let the
filling cool
completely.
