Yema Cake
A small, two-layer yema cake made in 6-inch pans: steamed chiffon layers, a yema frosting cooked to a soft custard, and grated cheese on top. Not too sweet, no oven needed, and sized for a small household.
Servings: 8 slices
Calories: 505kcal
Equipment
- 2 6x3 inch round cake pans
- parchment paper
- Bamboo steamer and a wok or large pot
- Stand mixer or hand mixer
- Kitchen scale
- Saucepan
Ingredients
For the Chiffon
- 4 large egg yolks
- ¼ cup cooking oil
- ½ cup sugar
- ½ cup 2% milk whole milk, or evaporated milk
- ½ teaspoon salt
- 150 grams all-purpose flour
- 2 teaspoons baking powder
For the Meringue
- 4 large egg whites
- ¼ cup sugar
- ½ teaspoon cream of tartar
For the Yema Frosting
- 4 large egg yolks
- 1 can 396 grams sweetened condensed milk
- 1 cup milk
- 1 teaspoon vanilla
- 1 tablespoon cornstarch dissolved in 2 tablespoons water
- 1 tablespoon salted butter
For Topping
- 1 cup grated Ques-O or other processed cheddar
Instructions
- Line the bottoms of two 6x3 inch round pans with parchment. Leave the sides ungreased.
- Whisk the egg yolks, oil, sugar, milk, and salt until smooth. Sift in the flour and baking powder, then whisk just until no streaks remain.4 large egg yolks, ¼ cup cooking oil, ½ cup sugar, ½ cup 2% milk, ½ teaspoon salt, 150 grams all-purpose flour, 2 teaspoons baking powder
- Beat the egg whites and cream of tartar until foamy. Gradually add the sugar and beat to soft, glossy peaks that still curl at the tip.4 large egg whites, ½ teaspoon cream of tartar, ¼ cup sugar
- Fold the meringue into the yolk batter in additions, cutting through the middle and lifting instead of stirring. Divide between the pans, about 300 grams each.
- Set the pans in a bamboo steamer over simmering water and steam over medium heat for 30 minutes without lifting the lid. Start with enough water to last the full time.
- Check with a toothpick, which should come out clean. Cool completely in the pans before removing.
- For the frosting, dissolve the cornstarch in the water. Whisk it with the egg yolks, milk, condensed milk, and vanilla in a saucepan until smooth before turning on the heat. Cook over low heat, stirring constantly, for 8 to 12 minutes, until thick, glossy, and spreadable. Remove from the heat and stir in the butter.4 large egg yolks, 1 can, 1 teaspoon vanilla, 1 tablespoon cornstarch, 1 tablespoon salted butter, 1 cup milk
- Spread yema between the layers, then over the top and sides. Finish with grated cheese.1 cup grated Ques-O or other processed cheddar
Notes
- To bake instead of steam: Bake at 325°F for 25 to 35 minutes, until the top springs back lightly and a skewer comes out clean or with a few dry crumbs. Invert the pans to cool so the crumb doesn't compress. Baked layers come out lighter and firmer, and steamed layers are softer and more moist.
- Metal steamer: Wrap the lid in a clean cloth or cover the pans. Metal drips condensation back onto the cake, and bamboo absorbs it. The 30-minute timing is based on bamboo.
- Don't grease the pans: Chiffon needs to grip the bare sides to rise.
- Weigh the batter: About 300 grams per pan keeps the layers even so they cook at the same rate and stack straight.
- Frosting consistency: Stop cooking while it's still a thick custard. It firms up more as it cools, and frosting cooked stiff in the pan won't spread.
- Cool before frosting: Warm cake melts the yema, and it slides down the sides.
- Cheese: Ques-O or Eden works best. A mild block cheddar is the closest supermarket swap. Sharp cheddar overpowers the frosting.
- Storage: Keep the frosted cake in the refrigerator, since the frosting is an egg and dairy custard. Take it out 20 to 30 minutes before serving so the cake softens and the frosting tastes creamier. In a very warm room, around 90°F or hotter, don't leave it out longer than an hour.
- Make ahead: Assemble the cake the day before and keep it chilled until serving.
- Leftover egg whites: This recipe uses 8 eggs but only 4 whites. The extra whites keep for several days covered in the fridge, and they freeze well.
Nutrition
Calories: 505kcal
