YEMA CAKE, TO DIE FOR!

Ingredients

Chiffon Cake

Flour Mixture:

1 1/4 cups cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup white sugar

Egg Yolks Mixture:

4 egg yolks from large-sized eggs
1/3 cup whole milk
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/4 cup vegetable oil

Egg White Mixture:

4 egg whites
1/4 cup white sugar
1/4 teaspoon cream of tartar

Yema Frosting:

6 egg yolks
1 can condensed milk
1 big can evaporated milk
1 teaspoon vanilla extract

Procedures

Part 1

1. Preheat oven to 350 degrees Fahrenheit.
2. In a mixing bowl, mix flour mixture until well blended then sift.
3. In a separate bowl, combine egg yolks mixture then whisk slowly until smooth.
4. Combine flour and egg yolks mixture while continue mixing until smooth and well blended.

Part 2

1. In another bowl, beat egg whites and cream of tartar until frothy.
2. Gradually add white sugar while continue mixing until stiff peaks are formed.
3. Gently add egg white mixture into flour and egg yolks mixture then whisk until well blended.
4. Add vegetable oil then fold.

Part 3

1. In a cake pan lined bottom with parchment paper then pour batter mixture then bake for 40-45 minutes.
2. Remove from the oven then let it cool. Remove cake from the pan then refrigerate before frosting.

Part 4

1. In a sauce pan, combine yema frosting mixture then cook while continuously stirring over low heat until becomes thick.

Part 5

1. Slice chiffon cake horizontally into two equal parts.
2. In a cake board, place the top slice upside down then spread a thin layer of yema frosting at the top.
3. Place the other slice on top, bottom side up then spread and cover the whole cake with yema frosting.
4. Sprinkle with grated cheese on top then refrigerate before serving.

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