This yema cake recipe has everything you love about this favourite Filipino dessert. Soft and airy chiffon cake, rich and thick yema spread, and yema frosting that’s stable and so easy to decorate with.
Preheat oven to 325F and line the bottom of 2 9-inch round cake pans with parchment paper. Set aside.
In a large bowl using a handheld electric mixer or using a stand mixer fitted with the whisk attachment, whip 5 egg whites and ½ tsp cream of tartar on low-medium speed until foamy (1-2 minutes). Increase speed to medium-high and continue whipping until you reach stiff peaks (about 3-5 minutes). Set aside.
In another large bowl, whisk 1½ cups sugar, 1½ cups cake flour, 2 tsp baking powder and ¼ tsp salt until combined.
Add eggs (whole eggs and egg yolks), ¾ cup water, ½ cup oil and 1 tbsp vanilla extract and whisk until smooth.
Fold egg whites into batter just until incorporated and no more large streaks of egg whites remain.
Transfer batter to prepared pans and gently tap on the counter to release any air bubbles. Bake for 30 minutes or until a toothpick inserted in the middle of each cake comes out clean.
Cool the cakes in the pan for a few minutes then run a thin sharp knife along the edges, release the cakes from the pans, and transfer to a cooling rack to cool completely.
For the yema spread / filling:
Combine all your ingredients — except butter — in a saucepan and cook on low-medium heat. Stir often so it doesn’t burn.
Once thick (at around the 10 minute mark), add 6 tbsp butter and continue to stir and cook until you get the consistency of spreadable caramel (another 15-20 minutes or so).
Remove from heat, transfer to a heat-proof container and allow to cool before using.
For the yema frosting:
In a large bowl using a handheld electric mixer or using a stand mixer fitter with the paddle attachment, beat 2 cups softened butter until very light and fluffy (about 10 minutes).
Add condensed milk and a pinch of salt. Beat until incorporated.
Add ½ - ¾ cup yema spread (see notes) and beat until combined and the frosting is light and fluffy. Chill the frosting if not using immediately.
How to assemble cake:
Trim the tops of your cake if they are uneven using a serrated knife or a cake leveller. The important thing is the tops are level and your two cakes are of equal height (you can eyeball this but a ruler is very handy).
Take one cake and place on a platter or cake turntable smooth side down (trimmed side up). Using a piping bag fitted with your favourite large tip (see notes), pipe a border around the cake to act as a dam so your yema spread won't ooze out later.
Fill the centre with yema spread. You'll want the height of the yema equal to the height of your dam so your cake doesn't sag in the middle.
Put your other cake on top, smooth side up (trimmed side down) and decorate as desired.
Chill in the fridge to allow the frosting to set prior to serving.
Video
Notes
The number of servings depends on how big or small you slice the cake.
For the frosting, start with ½ cup yema spread. Add more to taste. I usually use between ½ and ¾ cup.
For piping your border or dam, I would recommend the Wilton 1A or similar or just simply cut the end of a piping bag or Ziploc bag to make a hole about ⅓ of an inch in diameter.
Optional: put grated cheese on top for a more traditional yema cake.
See post for more tips, FAQs and the complete step-by-step photos.