Yema Cake

Yema Cake

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Yema Cake
Serves 10
Prep Time
Cook Time
Total Time
Prep Time
Cook Time
Total Time
  1. Cake Ingredients
  2. ¼ cup butter
  3. ½ cup milk
  4. 1 8oz package cream cheese
  5. ¼ tsp salt
  6. ⅛ cup cornstarch
  7. ¼ cup flour
  8. 6 egg yolks
  9. 1 tsp lemon juice
  10. 6 egg whites
  11. ¼ tsp cream of tartar
  12. 1 tsp vanilla extract
  13. ⅔ cup sugar

  14. Icing Ingredients
  15. 2 cans condensed milk
  16. 6 egg yolks
  17. 1 tsp vanilla extract
  18. ½ tsp almond extract
  19. ¼ cup butter
  20. ½ cup grated cheese

  1. Melt together butter, milk and cream cheese in microwave or stovetop.
  2. Transfer to bowl and cool down.
  3. Cool down and add salt, cornstarch, flour, egg yolks, and lemon juice. Mix together well and set aside.
  4. In a different bowl, mix together egg whites, cream of tartar, and vanilla.
  5. As mixture gets foamy, add in sugar.
  6. Stir rapidly until mixture gets stiff.
  7. Fold it into the first bowl and mix it very well.
  8. Pour the completed cake batter into a 8-10 inch pan. It is easier to first add wax or parchment paper to prevent the cake from sticking.
  9. Bake the cake at 375 degrees F for about 75 minutes, or until the cake is cooked all the way through.
  10. For the Yema icing, pour both cans of condensed milk in a saucepan over low heat. Add in egg yolks, vanilla and almond extracts and butter.
  11. Continue cooking it over low heat, stirring occasionally, until icing is thick enough to spread.
  12. Once cake is removed from the oven, allow it to cool for about 15 minutes. Remove the cake from the pan and divide in half. Cut slowly, as it is easy to damage the cake.
  13. Place half the cake on serving plate and cover the top with icing. Place the other half on top and cover the top and sides with icing.
  14. Add the grated cheese on top.
  15. Serve chilled.
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