HOW TO MAKE A YEMA CAKE

Yeah its weekend again, time to try new things in my kitchen..So what's for this weekend? I found something on the net that makes me really curious...Yema cake, seems so easy to make and since I've got all the ingredients in my kitchen, why not give it a try.

I will share with you the procedures and ingredients I used in making this luscious yema cake.

INGREDIENTS:

CAKE BATTER (I got this thru searching the google, sorry I forgot the link and what site it is)    

1 and 1/4 cup of sifted flour
    3/4 cup sugar
    2 teaspoons baking powder
    1/2 a teaspoon of salt
    1/4 cup corn oil or peanut oil
    1/3 cup water
    1/4 teaspoon cream of tartar
    3 egg whites
    3 egg yolks


YEMA FROSTING/FILLING (Adapted from BAKE HAPPY blog)

8 egg yolks, lightly beaten
1 tsp vanilla extract
1/4 cup cornstarch
300 ml condesnsed milk
300 ml water (just use the condensed milk can to measure this  :) )

FOR CAKE

1. Preheat the oven to 325 F.

 

2. Combine all the dry ingredients : cake flour, salt, sugar, and baking powder in a large bowl. Make a little well in the center and pour in the oil, water egg yolks and flavoring. Beat for 2 minutes until smooth.

3. In another bowl, beat the egg whites with the cream of tartar. This is what will make the cupcake so fluffy, so it's very important to make very stiff peaks.

4. Gently fold the eggs into the first mix. Beware to not stir, but rather fold them together. Do this until it's well blended together.

5. Cut a round parchment paper and make it as same size of your baking pan and put it into the bottom of the baking pan and then pour the batter unto it.
 
6. Put in oven for about 20 minutes. Or until cake springs back when lightly touched with fingers.



Yema or Milk Custard frosting:
     

Pour condensed milk into a small pan.

In a small bowl, mix water and cornstarch together. Add to the condensed milk and start heating up the pan.

 

While still not too hot, whisk in the yolks. Don’t add in one go, do it slowly, we don’t want sweetened scrambled eggs. Please whisk continously, until thick.

Whisk, whisk, whisk until the texture is of piping consistency. Set aside to cool down. No need to cover, just whisk once in a while so a skin won’t form.

Cake decoration:   

Slice the chiffon cake in half horizontally, to make two rectangular cake. Spread part of Yema frosting at the top of 1st half of Chiffon cake. Put back the half of the cake and cover the whole cake with the custard. Garnish with grated cheese and serve with hot or cold drinks.