Yema Cake

Yema Cake with custard frosting and shredded cheese is soft, fluffy, and delicious. This Filipino sponge cake is the perfect dessert for holidays, birthdays, or anytime you need a special sweet treat.

What is Yema

Yema is a classic Filipino candy made from a mixture of milk and egg yolks cooked over low heat until thickened. The sweet concoction is then shaped in pyramids or balls and coated in granulated sugar or dipped in caramel syrup for a crisp, golden shell.

It’s has been a Philippine delicacy for centuries, brought by the Spanish during the colonial period. The word yema, in fact, means egg yolk in Spanish.

But although the candy has been around for years, Yema Cake is somewhat of a new invention that has recently gained popularity. It’s a prime example of the Filipino’s creative ability to adapt ideas and make them entirely our own.

What is a Yema Cake

The Yema cake has three components which all work together into a scrumptious, indulgent baked treat.

  • Sponge Cake-the procedure is very similar to Pianono, but this recipe has added butter for a rich flavor.
  • Yema Frosting– based on my easy yema spread recipe, but cooked longer to make it thicker and hold its form better for frosting and piping.
  • Grated Cheese-the cake was decorated with almond slivers to pretty it up, but this is entirely optional. The grated cheese topping, however, is a must as it adds another layer of flavor and the saltiness of cheese provides the perfect contrast to the sweetness of the Yema frosting.

Give this yummy recipe a try! With delicious layers of soft, fluffy sponge cake, creamy golden yema, and salty grated cheese, it’s pure indulgence! It’s the perfect dessert for special occasions but easy enough to make for everyday sweet cravings.

How to store

  • This cake contains dairy products and thus need to be refrigerated for food safety.
  • Store under a cake cover or wrap loosely with plastic film and refrigerate for up to 3 days.
  • To freeze, place frosted cake in the freezer until frosting is frozen. Wrap tightly with plastic film and freeze for up to 3 months.
  • To serve, thaw the cake loosely uncovered at room temperature for about 2 to 3 hours.

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