October 2014
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Archive for October, 2014

I’m planning to make Yema cake and hopefully start a new business with it. We are so financially challenged at this time because of my kids’ school expenses. I bought the ingredients needed and will try it tonight. So goodluck to me.

Here’s the recipe i got from


Yield one 10-inch cake
For the Chiffon Cake:
1¼ cup cake flour
¾ cup sugar
2 tsp baking powder
½ tsp salt
4 eggs (yolk and white separated)
½ cup evaporated milk
¼ cup olive oil or canola oil
1 tsp vanilla
½ tsp cream of tartar

For the Yema Frosting:
1 14-oz. can condensed milk
½ cup evaporated milk
4 egg yolks
3 Tbsp butter, softened
1 tsp fresh lemon juice

For the cake:
1. Slightly grease one 10″ round baking pan. Preheat oven to 350ºF.

2. In a bowl, mix flour, ½ cup sugar, baking powder and salt until well combined. Make a well in the middle and add the egg yolks, milk, oil and vanilla. Whisk until smooth. In another bowl, combine 4 egg whites and cream of tartar. Using a mixer on high speed, mix until soft peaks begin to form. Gradually add the remaining ¼ cup of sugar and continue mixing on high speed until the mixture forms stiff peaks.

3. Fold in the meringue (egg white mixture) into the flour-yolk mixture until well combined. Pour mixture over the prepared baking pans. Bake in preheated oven for 25-28 minutes or until cake tester/toothpick inserted in the middle comes out clean.

5. Remove from oven and allow to cool down in pan for about 10 minutes. Remove from pan and transfer on a wire rack. Allow to completely cool down.

For the frosting:
1. In a saucepan, mix all ingredients using a whisk until well combined. Cook with constant stirring over low heat for 30 minutes or until thick and spreadable.

2. Remove from heat an allow to cool down.

To assemble:
Carefully cut the cake into two even layers. Place the first layer on a cake dish. Spread about 3/4 cup frosting on top. Put the second layer on top. Spread the remaining frosting on the top and sides of the cake.