Yema Cake made of fluffy sponge or chiffon cake with Yema frosting. Sinfully delicious, this Filipino cake is perfect as a dessert or anytime snack treat.
Hi all! It’s me Bebs, and I am back with a treat for the sweet-toothed fans of Pinoyslambingan.
What is Yema?
I love Yema and often enjoy them since I was a kid. They’re 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.
Yema has been a Philippine delicacy for centuries, brought on 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 it 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 the one I used for making the Pianono, but I added butter for the extra buttery goodness. Since the yema spread is very rich and sweet, I also opted to make a lesser sweet sponge cake.
- Yema Frosting- I used Lalaine’s Yema Spread recipe and just cooked it a little longer to make it thicker and hold its form better for frosting and piping.
- Grated Cheese-I decorated the walls of the cake 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 Yema Cake 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.