Ingredients
- 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
- Yema Frosting:
- 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
Instructions
- Preheat oven to 325°F (160°C).
- In a bowl, whisk egg yolks with oil, evaporated milk, vanilla, and sugar until smooth.
- Sift in cake flour, baking powder, and salt; mix until lump-free.
- In another bowl, beat egg whites with cream of tartar until foamy.
- Gradually add sugar to the egg whites, beating until stiff peaks form.
- Gently fold meringue into the yolk mixture in batches to maintain volume.
- Pour batter into an ungreased tube pan and bake for 45–50 minutes, or until a toothpick comes out clean.
- Invert the pan and let the cake cool completely before removing from the pan.
- For the yema frosting, combine egg yolks, condensed milk, evaporated milk, cornstarch, salt, and flavoring in a saucepan.
- Cook over low heat, stirring constantly until thick and smooth. Let it cool slightly.
- If slicing, spread yema between layers, then frost the top and sides of the cake.
Notes
- Use sifted all-purpose flour if cake flour is unavailable.
- Grated cheese topping adds a sweet-salty finish.
- Use lemon flavor for a zesty yema variation.
- Cool the cake upside down to prevent collapsing.
- Yema frosting can be made a day ahead and stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 34g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 135mg
