Introduction
There are cakes, and then there is Yema Cake—a true Filipino favorite that has found its way into birthdays, fiestas, and Sunday meriendas. What makes it special is the beautiful combination of a light, fluffy chiffon base with a creamy yema custard topping, finished with a generous layer of grated cheese. If you are searching for a classic Yema Cake Recipe, this treat will quickly become a staple in your kitchen.
This recipe celebrates the Filipino way of stretching simple ingredients into something festive and memorable. With just flour, eggs, butter, condensed milk, and cheese, you create a cake that tastes both sosyal and pang-pamilya at the same time. Moreover, for anyone who wants to impress their loved ones, this Yema Cake Recipe will not disappoint.
Ingredients
Set A – Chiffon Cake Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp salt
Set B – Chiffon Cake Wet Ingredients
- 6 egg yolks
- ½ cup melted butter slightly cooled
- ½ cup water
- 2 tbsp oil
- 1 tsp vanilla extract
Set C – Meringue
- 6 egg whites
- ½ cup sugar
- ¼ tsp cream of tartar
Set D – Yema Custard
- 6 egg yolks
- 1 can condensed milk
- ¼ cup cornstarch dissolved in a little water
- Pinch of salt
- 2 tbsp butter
Set E – Topping
- Grated cheese Eden or cheddar, as preferred
Instructions
Set A & B – Make the Cake Batter
- Preheat oven to 350°F (175°C). Lightly grease the bottom of a round cake pan.
- Sift together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk egg yolks, melted butter, water, oil, and vanilla.
- Combine wet and dry mixtures to form a smooth batter.
Set C – Make the Meringue
- In a clean, dry bowl, beat egg whites with cream of tartar until frothy.
- Gradually add sugar while whisking to stiff peaks.
- Gently fold the meringue into the cake batter in three parts—lightly mixing to keep the batter airy.
Bake the Cake
- Pour batter into prepared pan.
- Bake for 30–35 minutes or until a toothpick inserted comes out clean.
- Cool completely before unmolding.
Set D – Make the Yema Custard
- In a saucepan, whisk egg yolks, condensed milk, cornstarch slurry, and salt. Strain twice for smooth texture.
- Cook over low heat, stirring constantly until thick and glossy.
- Finish with butter, mixing until silky. Cover with cling wrap to prevent skin from forming.
Assemble the Cake
- Slice chiffon cake into layers (or keep whole if preferred).
- Spread generous yema custard between layers and on top.
- Sprinkle grated cheese over the custard topping.
Serve
Enjoy with a cup of coffee or hot chocolate—perfect for merienda or any celebration. In addition, making this Yema Cake Recipe is a great way to introduce Filipino flavours to your dessert table.
Simpol Cooking Notes
- The secret to chiffon is gentle folding—never overmix the meringue into the batter. Light hands make a light cake.
- Yema custard thickens quickly; stir constantly to avoid lumps and never leave it unattended.
- Cheese balances the sweetness. Use a sharp cheddar if you like bold flavor, or processed cheese for a milder taste.
- This cake keeps well chilled—perfect to make a day ahead for birthdays or Sunday gatherings. Consequently, your friends and family will surely ask you for your Yema Cake Recipe after tasting it.
