Yema Cake

Yema Cake

Creamy and delicious 2 layer chiffon cake, with yema or milk custard frosting. Yema  is a chewy candy wrapped in a cellophane, this candy is made of condensed milk and egg yolks.

Ingredients:

Cake Batter

• 2 1/2 Cup cake flour
• 3 Teaspoon baking powder
• 1 Teaspoon salt
• 1/2 cup vegetable oil
• 6 Egg yolks
• 1/4 Cup sugar
• 1 Cup whole milk
• 1 Teaspoon lemon extract

Merengue

• 6 Egg whites
• 1 Cup sugar
• 1 Teaspoon cream of tartar

Yema Frosting

• 1 Can evaporated milk
• 1 Can condensed milk
• 6 Egg yolks

Directions :

• Put cake flour, baking powder and salt in a mixing bowl, mix and sift.
• In a separate bowl, put together egg yolks, sugar, water, and lemon essence.
• Beat in slow speed or mix with a wire whisk until mixture is smooth.
• Combine dry and wet mixture, continue mixing until well blended. Set aside.
• On a separate bowl , mix egg whites and cream of tartar.
• Gradually add in sugar and continue to beat until stiff but not dry.
• Combine flour mixture and egg white mixture, and fold using a rubber spatula.
• Line or grease cake pan and pour the mixture.
• Bake in a preheated oven at 347 °F for 40 minutes.

Yema or Milk Custard frosting

• In a shallow pan, combine the condensed milk, evaporated milk and egg yolks.
• Cook the mixture at low fire, while continuously stirring until the texture becomes thick.

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.

Cooking Tips:

1. When folding merengue to the batter, do not stir. Cut and fold in a good timing, too slow makes the mixture watery.
2. Put egg whites at room temperature before whipping. Cold egg whites will not peak to foam.
3. All-purpose flour can be a substitute for cake flour , The cake will become a bit granulated.

Watch  Video:

Kapeng Barako Flan

Kapeng Barako Flan

Baraco Coffee Flan

A delightful balance of traditional way in making flan, creamy pandan 

caramel custard and rich blend of local barako coffee jelly.

Ingredients :

Top layer (custard) ;

• 1 Tablespoon gelatine powder
• 1 Can thin coconut milk
• 3/4 Cup of sugar
• 1 Cup palm sugar
• 1 Teaspoon vanilla
• 1 Pandan leaves
• Pinch of salt

Bottom Layer (coffee jelly) ;

• 2 Cups brewed coffee
• 1 Cup palm sugar
• 1 Teaspoon gulaman powder
• 1 Teaspoon vanilla

Directions :

     

     Top custard layer :

• Pour coconut milk in a mixing bowl.
• Add sugar, gelatine powder and salt.
• Stir constantly as the sugar dissolve.
• Add pandan leaves and palm sugar, put in medium high heat.
• Keep stirring until mixture turns into a full boil.
• Turn the heat off, remove pandan leaves and add vanilla extract, stir.
• Pour in a flan or jelly mold and let it chilled thoroughly.

   Bottom coffee layer :

• In a mixing bowl, pour brewed coffee, palm sugar and gelatine powder.
• Stir constantly until mixture turns into a full boil
• Turn the heat off, add vanilla extract and stir.
• Pour on top of the custard layer and let it chilled thoroughly.

Cooking Tips :

1. Lightly grease the inside of the flan or jelly mold.
2. Before starting the coffee layer, wait until the custard layer have thoroughly chilled.
3. Gelatine or agar-agar are measured in 2 cups of coffee or coconut milk.
4. Always read the packaged of gulaman, jelly and agar agar for exact measurement.

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