Yema Cake Recipe

If you want a soft, fluffy cake topped with creamy frosting, look no more. This yema cake recipe inspired by the famous and original Rodillas yema cake will delight your taste buds.

Best Homemade Yema Cake Recipe

While the Rodillas started the yema cake trend more than a decade ago, yema, it’s creamy frosting, has a Spanish origin.

Yema means egg yolk in Spanish. During the Spanish colonial period, egg whites were used to hold stone walls together. Not letting egg yolks go to waste, Filipinos used them to make yema. 

Back then, people made yema by simply heating and stirring egg yolks and sugar. People later added condensed milk to the mix.

This yema cake recipe is one of the best recipes you can find. With extra ingredients to make your yema cake and frosting special, you won’t regret trying this out. After all, yema cake is one of the best Filipino desserts. 

Best Yema Cake

Chef Alaiza Aquino

Try this Yema Cake with a mouth-watering frosting and a soft-texture cake. It is deliciously melting in every bite which is really satisfying. All HICAPS Products used here can be your next secret ingredient for your Best Yema Cake.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Cool Down Time 30 minutes mins

Total Time 1 hour hr 50 minutes mins

Course Cake

Cuisine Filipino Dessert

Servings 6

Calories 1014 cal

Equipment

• Double Boiler
• Oven
• Mixer

Ingredients

  

1x2x3x

Cake

• 235 g Cake Flour
• 7 pcs Egg White
• 7 pcs Egg Yolk
• 300 g White Sugar
• 5 g White Sugar
• 1.25 g Baking Powder
• 125 mL ChiffonAide Cake Oil
• 188 mL Water
• 2 g Cream of Tartar
• 10 g Emulco Vanilla Flavor

Frosting

• 500 g Bluebell Condensed Milk
• 50 g Egg Yolk
• 30 g HICAPS Buttercream Ref Margarine
• 60 g Grated Chefs Gourmet Cheese
• 5 g White Sugar
• 5 g Emulco Vanilla Flavor
• 2 pcs Calamansi Optional

Instructions

 

Cake

• Sift all dry ingredients and mix
  235 g Cake Flour, 1.25 g Baking Powder, 300 g White Sugar
• Add liquid ingredients
  7 pcs Egg Yolk, 125 mL ChiffonAide Cake Oil, 188 mL Water, 10 g Emulco Vanilla Flavor
• Mix well until no lumps
• Beat egg whites, cream of tartar, and sugar until stiff peak
  7 pcs Egg White, 2 g Cream of Tartar, 5 g White Sugar
• Fold in egg yolks to egg whites until no white streaks remain
• Bake at 325 F for 55 mins. using 10" pan. The top should be golden brown
• Let it cool upside down.

Frosting

• Combine all ingredients except egg yolks
  500 g Bluebell Condensed Milk, 30 g HICAPS Buttercream Ref Margarine, 5 g White Sugar, 5 g Emulco Vanilla Flavor, 2 pcs Calamansi
• Use strainer for finer yolks and to remove excess egg whites
  50 g Egg Yolk
• Mix until well combined
• Cook mixture using double boiler to prevent air bubbles
• Set to low heat to medium heat. Cook until thick
• Cooldown before applying to cake
• Garnish with grated Chef's Gourmet Cheese
  60 g Grated Chefs Gourmet Cheese

Video

Notes

See the story behind the famous Rodillas Yema Cake By Monica And Jett Bakeshop here.

Nutrition

Nutrition Facts

Best Yema Cake

Amount per Serving

Calories

1014

% Daily Value*

Fat

 

42

g

65

%

Saturated Fat

 

14.2

g

89

%

Cholesterol

 

397

mg

132

%

Sodium

 

1016

mg

44

%

Potassium

 

248

mg

7

%

Carbohydrates

 

141

g

47

%

Fiber

 

1.1

g

5

%

Sugar

 

110

g

122

%

Protein

 

23

g

46

%

Calcium

 

395

mg

40

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword rodillas yema cake, Yema Cake, yema cake for business, yema cake recipe

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