Yema Chiffon Cake Recipe

This Yema Chiffon Cake is the perfect combination of soft, fluffy chiffon and rich, creamy yema frosting. I love how the lightness of the cake balances out the sweet, custard-like filling and topping. It’s a Filipino favorite that always impresses with its texture and flavor.

Why You’ll Love This Recipe

I make this cake when I want something that’s both indulgent and delicate. The chiffon base is airy and tender, while the yema frosting gives it that rich, milky sweetness I crave. It’s ideal for celebrations or just when I want a nostalgic treat that reminds me of home. Plus, the ingredients are simple and likely already in the pantry.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cake Batter:

• 4 egg yolks

• 1/4 cup vegetable cooking oil

• 1/2 cup evaporated milk

• 1 tsp vanilla flavor

• 1/3 cup granulated white sugar

• 1/4 tsp salt

• 1 cup cake flour

• 1 tsp baking powder

Meringue:

• 4 egg whites

• 1/4 tsp cream of tartar

• 1/2 cup white sugar

Frosting/Fillings (Yema):

• 4 egg yolks

• 1 can (390g) condensed milk

• 1 can (370ml) evaporated milk

• 1 tsp lemon or vanilla flavor

• 1 tsp cornstarch

• 1/4 tsp salt

Directions

1. Make the cake batter: I whisk the egg yolks with oil, evaporated milk, vanilla, and sugar until smooth. Then I sift in the flour, baking powder, and salt, mixing until there are no lumps.

2. Prepare the meringue: In another bowl, I beat the egg whites with cream of tartar until foamy, then gradually add sugar, beating until stiff peaks form.

3. Combine: I gently fold the meringue into the yolk mixture in batches, being careful not to deflate it.

4. Bake: I pour the batter into an ungreased tube pan and bake at 325°F (160°C) for 45-50 minutes, or until a toothpick comes out clean.

5. Cool: I invert the pan and let the cake cool completely before removing.

6. Make the yema frosting: I combine egg yolks, condensed milk, evaporated milk, cornstarch, salt, and flavoring in a pan. I cook it over low heat, stirring constantly until thick and smooth.

7. Assemble: I spread the yema filling between layers if slicing the cake, then cover the top and sides with more yema frosting.

Servings and timing

This recipe makes about 8 to 10 servings.
Prep time: 20 minutes
Cook time: 50 minutes
Cooling & assembly: 1 hour
Total time: Around 2 hours and 10 minutes

Variations

• I sometimes use all-purpose flour instead of cake flour, but I sift it well to keep the cake light.

• I like to top it with grated cheese for a sweet-salty contrast.

• For a citrusy twist, I use lemon flavoring instead of vanilla in the yema.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5 days. I don’t usually reheat this cake, but if I do, I microwave a slice for about 10 seconds to soften it slightly without melting the frosting too much.

FAQs

Can I use all-purpose flour instead of cake flour?

Yes, I’ve done it. I just make sure to sift it well and not overmix the batter to keep it soft and fluffy.

What can I use if I don’t have cream of tartar?

I’ve used a small amount of lemon juice or vinegar (about 1/2 tsp) as a substitute when beating egg whites.

Is it necessary to invert the cake while cooling?

Yes, I always invert the chiffon cake so it doesn’t collapse. It helps maintain its height and fluffiness.

Can I make the yema frosting ahead of time?

Absolutely. I sometimes make it a day ahead and refrigerate it. I just let it come to room temperature before spreading.

How do I know when the cake is done?

I check by inserting a toothpick into the center—if it comes out clean, it’s ready. Also, the top should spring back when lightly pressed.

Conclusion

This Yema Chiffon Cake is one of my go-to desserts when I want something truly special. The balance of airy cake and rich, creamy yema is irresistible. Whether I’m baking for family, friends, or just myself, it’s a comforting, nostalgic treat that never disappoints.

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