Yema cake may be a two-layer cake and it’s used as a yema on the full of cakes as its icing. The yema cake was delicious so it had been a favourite of the many. As a dessert, it tastes just like the softness and sweetness of the cake especially when the highest of the cake is sprinkled with cheese. With every eats and bites of the soft and sweet yema cake your appetence will taste good. you’ll also do that as a business and you’ll also provides it to family and friends as a “pasalubong”
Ingredients:
FOR BATTER:
2 cups cake flour, sifted
3 tsp leavening
1 tsp salt
1/2 cup edible fat
7 egg yolks
3/4 cup sugar
1 cup milk
1 tsp lemon extract
FOR ICING:
7 egg whites
1 tsp cream of tartar
1/4 cup sugar
FOR YEMA FILLING & FROSTING:
7 egg yolks
1 can evaporate milk
1 can milk
1 tsp vanilla
HOW TO PREPARE:
1. Preheat oven at 350°F.
2. Line or put oil on the cake pan. ( I used 13 x 9).
3. Combine cake flour, leavening, and salt during a bowl.
4. during a separate bowl, put together the edible fat, egg yolks, sugar, milk and seasoning.
5. Stir until the mixture is smooth.
6. Add the flour mixture.
7. Continue mixing until well blended. Then put aside.
8. during a separate bowl, beat egg whites until fizzy.
9. Add cream of tartar.
10. Slowly add in sugar and still mix until stiff but not dry.
11. employing a spatula, fold the icing into the batter.
12. Transfer the mixture into the prepared cake pan.
13. Bake for half-hour until the toothpick inserted comes out clean.
14. don’t overbake.
15. The cake are dry. Remove from the oven and let it cool.
16. Slice the cake in half horizontally. Then put aside.
Prepare the Filling:
1. during a saucepan, combine milk, milk, egg yolks, and vanilla.
2. Boil them over low heat while stirring constantly until the mixture becomes slightly thick.
3. Remove from heat. Set aside.
Prepare the Cake:
1. Coated the a part of the yema filling on top of the halved cake.
2. Put the opposite 1/2 the cake and canopy the full cake with the yema filling.
3. Put cheese on top of the cake.