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Home > Cake Recipes

Yema Cake

BY :Bebs | Published: 11/28/ 2020 | Updated:12/23/ 2020 | 25 Comments

RECIPE VIDEO PRINT
5 from 8 votes
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This no-bake Yema Cake is made of fluffy and airy chiffon cake doused with a rich and creamy golden yema sauce and topped with grated cheese. A delightfully sweet Filipino treat that is perfect as an afternoon snack or as a dessert.

Steamed Yema Cake topped with grated cheese.

The combination of the soft chiffon cake and silky yema sauce will give you that melt-in-your-mouth texture while the grated cheddar cheese topping provides a savory tinge that balances the sweetness of the yema sauce.

The chiffon cake is almost made the same way as Mamon, a Filipino mini chiffon cake in the shape of a muffin. The yema sauce can either be mixed in with the cake batter, used as a frosting, or as a filling. For this recipe, I layered it on top of the cake base.

  • What is Yema?
  • The Yema Sauce
  • Foxy Tip when making Yema Cake
  • What to do with leftover yema sauce?
  • No Bake Yema Cake

What is Yema?

Yema is a Filipino confectionary traditionally made by mixing egg yolks, milk, and sugar. The mixture is heated and continuously stirred until it becomes thick. These yummy custard candies are usually presented in the shape of a ball or pyramid covered in colorful cellophane and plastic.

The term "yema" is a Spanish word that means egg yolks. The origin of this sweet delicacy is actually a testament to the resourcefulness and creativity of Filipinos!

It was first heard of during the Spanish colonization. At that time, egg whites and eggshells are used to make mortars for constructing houses and other structures. A huge amount of the remaining egg part, the yolks would have gone to waste, if not for the locals who scurried to finds ways to use them, yema being one of them!

Nowadays, there are different variations of this sweet delicacy, and it is used in different ways as well. Some of the more modern variations are Ube and Pandan Yema, Crunchy Yema, Yema Spread, and of course, the Yema Cake.

The Yema Sauce

Making the sauce for Yema Cake is quite simple and easy. You just need to add some more ingredients for it to take a smoother and silky form. Aside from the egg yolks, milk, and sugar, you will also need condensed milk, all-purpose flour, flour slurry (flour mixed with water), and butter.

Here's how you do it:

  • Gently stir evaporated milk, condensed milk, and egg yolks in a deep pan using a whisk. Once done, bring the mixture to a simmer over low heat.
  • Stir regularly to make sure that no clumps are formed.
  • Add the all-purpose cream and the flour slurry and continue to stir until it starts to thicken.
  • Remove from heat and add butter and mix until everything is smoothly combined.
Sweet creamy sauce made from milk, egg, and condensed milk.

Foxy Tip when making Yema Cake

  • You can substitute bread flour with all-purpose flour. Just reduce it by 2 tablespoons and replace it with cornstarch.
  • Check if your chiffon cake is done by inserting a toothpick in the middle. If the toothpick comes out clean, then your cake is cooked through.
  • Vanilla extract is different from vanilla essence. It gives a richer and more concentrated flavor, which is better for the chiffon cake.
  • When making the yema sauce, make sure to mix the ingredients in the pot using a whisk first before turning on the heat. This will ensure that the yolks do not cook separately from the rest of the mixture. It's key to a smooth and silky texture.
  • Use very low heat when cooking the sauce, using high heat will result in egg yolk clumps. And remember to stir the mixture constantly.
  • Turn the heat off once the sauce has reached a runny consistency. Do not let it thicken too much in the pan. Once you remove the sauce from the heat, it will thicken a bit more.
  • Pour the Yema sauce on top of the cake while it is still warm to get that smooth and even glaze.
  • Refrigerate your leftover Yema cake in an airtight container. It can last for 2-3 days.

What to do with leftover yema sauce?

If you have some leftover Yema sauce left, make the most out of it by trying any of these:

  • Make some Yema candies. Pour it back into a pan and cook over low heat for a few more minutes until it turns very thick. Let it cool for a bit. Get a spoonful and wrap in cellophane.
  • Use it as a filling for Brazo de Mercedes! It is another delicious Filipino dessert that is made of soft, pillowy meringue with rich custard filling rolled into a log, jelly-roll fashion.
  • Pour into a jar and use it as a spread. It's super yummy paired with hot Pandesal or fluffy White Bread!

If you are looking for more Filipino quick and easy desserts or snacks, you can also try these:

Cookies and Cream Ice Cream Cake Recipe
If you are into cookies and cream then you’ll definitely love this super easy Oreo Ice Cream Cake! A cake and an ice cream at the same time. What’s more…it can be prepared in under 15 minutes.
Easy Banana Crepe Recipe | Foxy Folky
Banana Crepes are made of thin, soft, sweet crepes brushed with caramel sauce then wrapped around sweet, fresh bananas. Topped with whipped cream and sprinkled with almonds and grated chocolate.
Try this simple recipe for a deliciously moist, nutty and spiced carrot cake. | www.foxyfolksy.com
Carrot Cake is a moist, dense, flavorful but not so sweet dessert that is simple and easy to follow. With a sprinkling of cream cheese frosting with cinnamon on the surface to make it even more special and decadent!
Chiffon Cake covered with yema sauce and topped with grated cheese.
No-bake Yema Cake Recipe
Print Review

No Bake Yema Cake

5 from 8 votes
This no-bake Yema Cake is made of fluffy and airy chiffon cake doused with a rich and creamy golden yema sauce and topped with grated cheese. A delightfully sweet Filipino treat that is perfect as an afternoon snack or as a dessert.
Course :Dessert, Snack
Print Recipe Rate this Recipe

Ingredients
 

DRY INGREDIENTS

  • 1 cup cake flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup granulated sugar

MERINGUE

  • 4 medium egg whites
  • ¼ cup granulated sugar

WET INGREDIENTS

  • 1 piece egg yolk
  • ½ cup milk
  • ¼ cup softened butter
  • 1 teaspoon vanilla extract

YEMA SAUCE

  • 300 ml condensed milk
  • 370 ml evaporated milk
  • 250 ml all-purpose cream
  • 3 pieces egg yolks
  • 2 tablespoons butter
  • 1 tablespoon flour dissolved in ¼ cup water

TOPPINGS

  • grated cheese

Instructions
 

  • Lightly grease llanera or pan with vegetable oil. If using a pan, you may line the bottom with parchment paper for easy removal later.
  • Combine the dry ingredients in a large bowl. Set aside.
  • In a separate large bowl, beat egg whites until foamy using a hand or stand mixer using low speed. Gradually add sugar while continuously beating until all sugar is used up. Turn speed to medium and beat until firm peaks form. Set aside.
  • Add the wet ingredients to the dry ingredients in the bowl with egg yolk added last.
  • Take ¼  of the meringue and whisk it to the batter to lighten the batter texture. Fold in the rest of the meringue to the batter in 2-3 additions/batches. Fold just until no more white streaks or lumps are visible. Do not overfold or it will deflate the meringue.
  •  Fill  ¾ of the llanera or pan with the mixture. Tap them gently to release any trapped air bubbles.
  • Steam them over low heat for 15-20 minutes or until the inserted toothpick comes out clean. Transfer the llanera/pan into a cooling rack. Once the cakes have cooled down enough to handle, run a knife along the edges of the cake to release it from the mold.  Transfer the steamed cakes to individual containers or serving plates.
  • Make the yema sauce. In a deep skillet or saucepan, combine evaporated milk, condensed milk and egg yolks. Gently mix using a whisk. Bring to a simmer over low heat while gently stirring (with a whisk) regularly to prevent the bottom from burning. Add the all-purpose cream and flour slurry and continue to stir until it starts to thicken (not too thick). Turn off heat then add the butter and mix until well combined.
  • Ladle and pour yema sauce on top of the cake. Top with grated cheese.

Notes

The batter in this recipe is enough to fill 2 large or 3 small size llanera. 
There will be a lot of sauce left that can be refrigerated and used for other purposes like yema candy, yema spread, or fillings for other kinds of cakes or bred.

Nutrition

Calories: 3997kcalCarbohydrates: 416gProtein: 91gFat: 224gSaturated Fat: 138gCholesterol: 968mgSodium: 2908mgPotassium: 3727mgFiber: 3gSugar: 309gVitamin A: 7969IUVitamin C: 16mgCalcium: 2530mgIron: 4mg
Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

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Reader Interactions

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    Rate this Recipe




  1. Jessie pasty says

    March 06, 2022 at 10:32 pm

    5 stars
    I would love to know your recipe for yamu cake

    Reply
  2. Dee says

    September 16, 2021 at 11:27 am

    5 stars
    Hi po!

    I tried making this recipe for my husband's birthday.. Thank you po! He and the kids loved it. Sabi ng asawa ko, gawin daw po naming negosyo. 🙂 And we will try doing it tomorrow.

    God bless po..

    Reply
    • Bebs says

      September 22, 2021 at 9:57 am

      Glad to hear that you like it, Dee! I wish you success in your business!😘

      Reply
  3. Mj says

    August 26, 2021 at 5:54 am

    Hi Bebs,

    I just want to ask, can I substitute all purpose cream to heavy or table cream?

    Thank you

    Reply
    • Bebs says

      September 03, 2021 at 11:05 pm

      Yes you can, MJ.

      Reply
  4. Elle says

    August 06, 2021 at 4:30 am

    hi can i use heavy whipping cream here?

    Reply
    • Bebs says

      September 03, 2021 at 11:13 pm

      Sure you can, Elle.

      Reply
  5. Clare says

    May 10, 2021 at 1:10 pm

    5 stars
    Hello, I dont have a steamer... can I bake it instead? What’s tje procedure?

    Reply
    • Bebs says

      May 10, 2021 at 8:00 pm

      You can do it with a water bath in the oven. Just place the llanera or cake pan on a wider oven-safe container and fill that with water until it reaches half of the llanera.

      Reply
      • KATHLYN MARI says

        May 27, 2021 at 12:39 pm

        5 stars
        Hi Bebs,

        First of all thanks for your bread recipes. I have been using them like, the pandesal, ensaymada and cheese bread.

        Anyway, regarding this recipe, if water bath in the oven, what should be the temperature and the timing?

        Thank you very much.

        Reply
        • Bebs says

          May 27, 2021 at 4:27 pm

          Glad you are enjoying our recipes, Kat. As for your question, you can bake it at 180°C for 15-20 minutes, if using llanera but it will take longer if using a bigger mold.

          Reply
  6. Jerina Sunglao says

    March 17, 2021 at 1:06 pm

    5 stars
    What kind of grated cheese did you use?

    Reply
    • Bebs says

      March 23, 2021 at 1:39 am

      We used processed cheese.

      Reply
  7. Cassey says

    February 11, 2021 at 7:07 pm

    5 stars
    Hi Beb!

    Thank you for sharing your recipe. Can i use cows milk instead of evaporated milk? Thank you!

    Reply
    • Bebs says

      May 21, 2021 at 2:02 pm

      Sure you can, Cassey.

      Reply
  8. Sheila says

    February 08, 2021 at 11:30 pm

    Hi Beb,

    Thanks for sharing this recipe just wondering can I use whipping cream instead of the all purpose cream in this recipe as APC is hard to find where I live right now. Thanks

    Sheila

    Reply
    • Bebs says

      February 10, 2021 at 12:57 am

      Sure you can Shiela.

      Reply
  9. June says

    January 05, 2021 at 3:17 pm

    5 stars
    Hello , What kind of cheese I can use? Do you have any recommendations on the brand? Thank you for sharing!

    Reply
    • Bebs says

      May 15, 2021 at 3:31 am

      We normally use processed cheese like Kraft or Eden.

      Reply
  10. Sha says

    January 05, 2021 at 12:08 pm

    Hi. What kind of cheese did you use for the topping? Thank you

    Reply
    • Bebs says

      May 16, 2021 at 1:41 am

      We normally use Eden or Magnolia cheese.

      Reply
  11. Rowena Murillo says

    December 19, 2020 at 3:08 pm

    5 stars
    Thanks for the recipes. It helps me a lot. Its easy to follow. You deserve a 5 star for me.😊

    Reply
    • Bebs says

      December 27, 2020 at 12:50 am

      Thanks for the 5 stars, Rowena! Glad you like it!

      Reply
  12. Deejay says

    December 03, 2020 at 3:29 pm

    Hi Bebs, what do you recommend if all purpose cream is not available? Should heavy cream work? Or whipping cream? Thank you very much for posting yummy recipes. I really appreciate it.

    Reply
    • Bebs says

      December 27, 2020 at 12:50 am

      Hi Deejay, heavy cream should work.

      Reply

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