Steaming Soft Yema Cake: A Tasty Step-By-Step Guide

Yema cake is a traditional Filipino dessert, consisting of a soft and fluffy chiffon or sponge cake, filled and topped with a rich and creamy yema sauce, and sometimes sprinkled with grated cheese. Yema is a type of Filipino candy, made from a mixture of egg yolks, milk, and sugar, cooked over low heat until thickened. The term yema comes from the Spanish word for egg yolk. This guide will take you through the process of making steamed yema cake, with a stable yema frosting, that is perfect as an afternoon snack or dessert.

How to make the yema cake batter

To make the yema cake batter, you will need the following ingredients:

• Egg whites
• Cream of tartar
• Granulated sugar
• Cake flour
• Baking powder
• Eggs
• Water
• Oil
• Vanilla extract

First, preheat your oven to 325°F and line the bottom of two 9-inch round cake pans with parchment paper. Set these aside.

Next, in a large bowl, use a handheld electric mixer or a stand mixer with the whisk attachment to whip the egg whites and cream of tartar on low-medium speed until foamy (this should take around 1-2 minutes). Then, increase the speed to medium-high and continue whipping until stiff peaks form (about 3-5 minutes). Set this mixture aside.

In another large bowl, whisk together the sugar, cake flour, baking powder, and salt until combined. Then, add the eggs, water, oil, and vanilla extract, and whisk until smooth.

Now, it's time to combine the two mixtures. Fold the egg whites into the batter just until they are incorporated and no large streaks of egg white remain.

Your yema cake batter is now ready! Transfer it to the prepared pans and gently tap them on the counter to release any air bubbles.

How to make the yema spread/filling

How to Make Yema Spread/Filling

Yema is a classic Filipino candy made from a mixture of milk and egg yolks cooked over low heat until thickened. The sweet concoction is then shaped into pyramids or balls. The term "yema" comes from the Spanish word for egg yolk.

To make the yema spread/filling, you'll need the following ingredients:

• Sweetened condensed milk
• Egg yolks
• Butter
• Milk (evaporated/fresh)
• Sugar (brown/granulated)
• Vanilla extract
• Lemon juice
• Flour (all-purpose/bread)
• Cornstarch
• Almond slivers (optional)

• Combine all your ingredients except the butter in a saucepan and cook on low to medium heat. Stir regularly to prevent lumps and burning.
• Once the mixture thickens (around 10 minutes), add the butter and continue to stir and cook until you achieve a spreadable caramel consistency (about 15-20 minutes more).
• Remove from heat and transfer the yema spread to a heat-proof container. Allow it to cool before using it as a filling or frosting.

You can also add some extra ingredients to make the yema smoother and silkier, such as condensed milk, all-purpose flour, flour slurry (flour mixed with water), and butter.

The yema spread should have a thick, spreadable caramel-like consistency. It can be used as a filling, frosting, or even a topping for the cake. You can also use any leftover yema spread as a delicious treat on its own, as a filling for other cakes, or as a spread on bread.

How to make the yema frosting

How to Make Yema Frosting

Yema frosting is a delicious, indulgent topping for a yema cake, a Filipino dessert. The word 'yema' means egg yolk in Spanish, and the cake is a modern invention, based on a centuries-old delicacy. The yema frosting is a thicker version of yema spread, which is used as a filling. The frosting is stable and easy to decorate with, and can be piped.

To make the yema frosting, you will need the following ingredients:

• 2 cups of unsalted butter, softened but still cool to the touch
• 1 10-oz can of sweetened condensed milk
• 1/2 cup of yema spread (adjust to taste)
• A pinch of salt

You will also need a large bowl and a handheld electric mixer or a stand mixer with a paddle attachment.

Method:

First, beat the softened butter in a large bowl, using an electric mixer, for about 10 minutes, until it is very light and fluffy. Next, add the condensed milk and a pinch of salt, and beat until these are incorporated. Then, add the yema spread and beat until the frosting is light and fluffy. If you are not using the frosting immediately, chill it in the fridge.

To assemble the cake, trim the tops of the cakes if they are uneven, so that they are level and of equal height. Place one cake on a platter or turntable, smooth side down. Pipe a border around the cake to act as a dam, so that the yema spread doesn't ooze out. Fill the centre with yema spread, ensuring that the height of the yema is level with the dam, so that the cake doesn't sag in the middle. Place the other cake on top, smooth side up, and decorate as desired. Chill the cake in the fridge to allow the frosting to set before serving.

How to assemble the yema cake

The assembly of the yema cake is a fun process and the most important part of the recipe. Here is a detailed, step-by-step guide on how to assemble your yema cake:

Step 1: Prepare the cake layers

Before you begin assembling, ensure that your chiffon cake is completely cool. If your cake has uneven tops, use a serrated knife or a cake leveller to trim them so that both cakes are of equal height. This step will ensure that your cake has a neat and level surface. Place one cake layer on a platter or a cake turntable, with the smooth side facing down and the trimmed side facing up.

Step 2: Create a dam

Using a piping bag fitted with a large tip, pipe a border or a "dam" around the cake layer. This step will help contain the yema spread and prevent it from oozing out. You can use a Wilton 1A tip or simply cut the end of a piping bag or Ziploc bag to create a hole about 1/3 inch in diameter.

Step 3: Fill with yema spread

Fill the centre of the cake with the yema spread, ensuring that the height of the yema spread is equal to the height of the dam. This will prevent your cake from sagging in the middle. The yema spread should be at room temperature and spreadable for easier application.

Step 4: Add the second cake layer

Place the second cake layer on top of the first, with the smooth side facing up and the trimmed side facing down. This will create a neat and level surface for decoration.

Step 5: Decorate as desired

At this stage, you can decorate your cake as you like. You can spread or pipe the yema frosting on top and/or on the sides of the cake. For a more traditional yema cake, top it with grated cheese. You can also add almond slivers to the sides of the cake for extra crunch and flavour.

Step 6: Chill the cake

Once you have finished decorating your cake, chill it in the fridge to allow the frosting to set before serving. This will help the cake hold its shape and make it easier to slice and serve.

How to store the yema cake

Yema cake is a delicious Filipino treat, but how do you store it? Well, it depends on how long you want to keep it for!

If you've made a yema cake and want to store it, it's best to keep it in an airtight container in the fridge. This will ensure the cake stays soft and fluffy, and the frosting will keep the moisture in. It can last in the fridge for up to three days. If you want to keep it longer, you can freeze it. Wrap the cake tightly in plastic wrap and store it in an airtight container in the freezer for up to a month.

If you're storing leftover slices of yema cake, it's a good idea to keep them in an airtight container too. This will prevent the slices from drying out and becoming crumbly. They will last for two to three days in the fridge.

So, whether you're making yema cake for a special occasion or just because you fancy a sweet treat, you can be sure that it will stay fresh and delicious for a few days if stored properly!

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