Yummy Yema Cake

Here’s a famous Pinoy cake that you would really love to try. It would really turn your chiffon cake with mouth-watering milky/caramel sauce into a delightful experience. I got this post from Pinoy Hapag Kainan and did a slight revision to my liking and gave some additional tips to it. Thanks to my cousin, Jen Duano, for inspiring me to bake this cake.

2 cups cake flour
3 teaspoon baking powder
1 teaspoon salt
1/2 cup vegetable or canola oil
6 egg yolks
1 cup sugar
3/4 cup whole milk or Alaska evaporated filled milk
1 teaspoon lemon extract
1/2 cup grated cheese

8 Egg whites
1/2 cup sugar
1 teaspoon cream of tartar

1 can Alaska evaporated milk
1 can Alaska condensed milk
4 egg yolks
Options: add 2-3 tablespoon of cornstarch to thicken the sauce faster and 2 tablespoon of Anchor butter once cooked for more buttery taste

Directions :

Put cake flour, baking powder and salt in a mixing bowl, mix and sift.
In a separate bowl, put together egg yolks, sugar, milk, and lemon essence.
Beat in slow speed or mix with a wire whisk until mixture is smooth.
Combine dry and wet mixture, continue mixing until well blended. Set aside.

On a separate bowl, mix egg whites and cream of tartar.
Gradually add in sugar and continue to beat until stiff but not dry.
Add 1/4 of the egg white mixture to flour mixture.
With spatula, fold the remaining egg white mixture make sure the bottom part is well combined.

Pour the mixture in ungreased cake pan.
Bake in a preheated oven at 325°F for 20-25 minutes.

Yema or Milk Custard frosting:
In a shallow pan or double boiler, combine the condensed milk, evaporated milk and egg yolks.
Cook the mixture at low fire, while continuously stirring until the texture becomes thick.

Cake decoration:

Slice the chiffon cake in half horizontally, to make two rectangular cake.
Spread part of Yema frosting at the top of 1st half of Chiffon cake.
Put back the half of the cake and cover the whole cake with the custard.
Garnish with grated cheese and serve with hot or cold drinks.

Cooking Tips:
Put egg whites at room temperature before whipping. Cold egg whites will not peak to foam.
Make sure that the bowl where you put your egg whites is void of any oil. Put vinegar in a tissue and wipe it clean. Any oil will make the egg whites watery.

All-purpose flour can be a substitute for cake flour, The cake will become a bit granulated.

No need to grease your pan but you can line the pan with a wax paper for easy removal of the cake.


Mocha Yema with grated chocolate

Put coffee or chocolate powder into the chiffon cake for other flavor and omit the lemon essence.
Instead of cheese, you can use grated chocolate, almond or coconut flakes.


Plain Yema Cake


Yema Cake with Grated Cheese


Brazo De Mercedes Cupcake Style


One of my sister’s favorite desserts is Brazo De Mercedes. I had a passing thought that maybe I could make my own version. I wanted to surprise her on her birthday this October.  But the problem was, I was hesitant to do it and I felt like I was not yet ready to make one. I thought it was hard to make the merengue into a cake roll. But it was a good thing that there is another version of it. My friend, Czari, did it by turning the usual cake roll into cupcakes. She said it was easy. So gathering my courage, I made a batch of this famous mouth-watering dessert. So here’s the recipe. I hope you will find time to do this for your family and friends. Enjoy baking!



8 egg yolks

1 tsp vanilla extract

1 can condensed milk 

2 Tbsp cornstarch

2 Tbsp water

*confectioner’s/powdered sugar for dusting


8 egg whites

1/2 tsp cream of tartar

3/4 cup sugar


1. Preheat oven to 325 to 350 degrees Fahrenheit.  While pre-heating, on a separate bowl, start beating egg whites and cream of tartar until soft peaks form.

2. Add the sugar little by little. Set aside.

3. Put the beaten egg whites on a piping bag and use the preferred design of the icing tip.
4. Place the cup liners into a lightly greased cupcake pan.  Add the beaten egg white by frosting it on each of the cupcake liner. Make sure to put enough space in the center to make a hole for the filling.
5. Put the prepared merengue inside the oven and bake for about 20 to 25 minutes or until the top gets a golden brown color.
6. While baking, prepare the custard by putting the cornstarch with water and whisking the egg yolks and condensed milk over a pan in medium heat until it thickens. Add the vanilla.
8. Set aside and let it cool.
9. Remove the baked merengue from the oven and let it cool.
10. Add the custard over the baked merengue.  You may opt to put the custard as a frosting (use different designs), just make sure it has completely cool down. Then sprinkle a generous amount of confectioner’s sugar.
Cool and serve.
Yields 18 to 24 cupcakes (depending on your frosting).
Adapted from http://eatandrunchronicles.blogspot.com/2013/08/brazo-de-mercedes-cupcakes.html
1. You may opt to use the closed star tip or just the regular tip with a large hole.
2. Variation of the filling: use chocolate ganache, chocolate fudge, caramel
3. It would be best to use the metallic cupcake liners or the muffin cups because they can hold the shape of the merengue.
4. To maintain its freshness, keep refrigerated (just in case there are leftovers).