Cheese Varieties For The Perfect Yema Cake

Yema cake is a Filipino dessert consisting of a chiffon or sponge cake infused with cream cheese and flavoured with yema, a type of milk custard candy. The cake is then topped with grated cheese. The type of cheese used can vary, but popular options include cheddar, Eden, Magnolia, and Queso. The yema frosting is typically made with a combination of egg yolks and condensed milk, resulting in a rich and creamy texture. The addition of the grated cheese creates a savoury contrast to the sweetness of the yema frosting, making the yema cake a unique and indulgent treat.

Grated cheese as a topping

Grated cheese is a must when it comes to yema cake toppings. The saltiness of the cheese is said to perfectly contrast with the sweetness of the yema frosting, adding another layer of flavour to the indulgent treat.

When making a yema cake, it is recommended to use a mild cheddar cheese, grated on top of the cake for a savoury tinge that balances the sweetness of the yema sauce. The cheese is usually a processed cheese, such as Eden, Magnolia, or Queso, which are Filipino brands. However, if these brands are not available, Kraft cheese can be used as a substitute.

The amount of cheese used is up to personal preference, but it should be sprinkled on top of the cake, as well as on the sides, for the perfect yema cake experience.

Yema cake is a modern invention

Yema cake is a Filipino dessert that has gained popularity in recent years. It is a soft, fluffy, and delicious treat that is perfect for holidays, birthdays, or any special occasion. While yema, a classic Filipino candy made from a mixture of milk and egg yolks, has been a Philippine delicacy for centuries, yema cake is a new invention. This modern dessert is a prime example of Filipinos' creative ability to adapt ideas and make them their own.

The yema cake typically consists of three components: a soft and fluffy chiffon or sponge cake, a rich and creamy yema sauce or frosting, and a grated cheese topping. The chiffon or sponge cake is prepared similarly to other Filipino cakes like mamón or Pianono, with the addition of butter for a rich flavour. The yema sauce or frosting is made by cooking a mixture of condensed milk, egg yolks, and salt over medium-low heat until it becomes a thick, spreadable paste. The grated cheese topping, usually a processed cheese like Eden or Magnolia, adds a salty and sweet contrast.

The yema cake combines these three components to create an indulgent baked treat. The soft chiffon or sponge cake is doused with the rich and creamy yema sauce and then topped with the grated cheese. The combination of textures and flavours, from the melt-in-your-mouth cake to the salty and sweet topping, makes the yema cake a delightful dessert or afternoon snack.

While the yema cake is a modern invention, it draws on traditional Filipino ingredients and techniques. The yema sauce or frosting is based on the classic Filipino candy, yema, which has been a delicacy in the Philippines for centuries. The chiffon or sponge cake is also prepared using similar methods to other Filipino cakes. However, the combination of these elements into a single dessert is a new invention that has captured the hearts of many.

Yema is a type of milk custard candy

Yema is a popular ingredient in Filipino desserts, such as the Yema Cake, a soft and fluffy sponge cake with creamy golden yema frosting and salty grated cheese. The cake is not traditional but is a more recent creation, likely invented less than 20 years ago. It combines a chiffon or sponge cake infused with cream cheese and flavoured with yema. The yema frosting is typically made with condensed milk, egg yolks, butter, and sometimes additional ingredients like cream or flour slurry.

The Yema Cake has three components: the cake, the yema spread for the filling, and the yema frosting. The cake is usually baked in a round pan and then cut into layers to add the yema spread. The yema spread is cooked on low to medium heat until it reaches a spreadable consistency. The yema frosting is often a variation of Russian buttercream, made with condensed milk, butter, and yema spread.

The combination of soft chiffon cake, rich and creamy yema spread, and salty cheese makes for a delicious and indulgent dessert. It is perfect for special occasions and is a popular choice for birthdays, holidays, and other celebrations in the Philippines.

Yema cake is a chiffon or sponge cake

The sponge or chiffon cake base is usually made with flour, baking powder, sugar, eggs, and butter. The cake is often less sweet than traditional sponge cakes, as the yema frosting adds a significant amount of sweetness to the dessert. The yema frosting is a rich, creamy, and sweet component made with egg yolks, condensed milk, and butter. It is cooked over low heat until it reaches a spreadable consistency. The grated cheese topping adds a savoury element to the cake, with the saltiness of the cheese contrasting the sweetness of the yema frosting.

To make the yema cake, the cake base is baked first, and then the yema frosting is spread on top. The cake is then topped with grated cheese, creating a unique combination of sweet and salty flavours. The cake is best served chilled and can be stored in the refrigerator for up to 3 days.

The yema cake is a relatively new invention, gaining popularity in recent years. It is believed to have originated from the Rodillas bakery, with the inventor, Vincent Rodilla, first trying to sell the cake in 1997. The cake has since become a sensation, with many bakeries in the Philippines and abroad selling their own versions.

Yema cake assembly and decoration tips

The yema cake is a delightful Filipino treat, typically made with a light and fluffy chiffon or sponge cake base, thick and sticky yema frosting, and a sprinkling of grated cheese. Here are some tips to help you assemble and decorate your yema cake like a pro:

Make a Light and Fluffy Cake Base:

Start by baking a light and fluffy chiffon or sponge cake as the base for your yema cake. This is crucial because yema frosting is rich and sweet, so a light cake base balances the overall sweetness of the dessert. You can find recipes for chiffon or sponge cakes specifically designed for yema cakes online.

Prepare the Yema Frosting:

The yema frosting is what makes this cake unique. It is typically made by combining egg yolks, condensed milk, and butter, and cooking the mixture over low heat until it thickens. This process can take around 15 to 20 minutes, so be patient and stir continuously to prevent curdling and burning. You can also add a pinch of salt to your yema frosting to balance the sweetness.

Assemble the Cake:

Once your cake base and yema frosting are ready, it's time to assemble! Make sure your cake is completely cool before you start frosting. You can spread the yema frosting on top of the cake, creating a smooth and even glaze. If you want to fill the cake with yema, create a dam around the edge of the first cake layer to prevent the yema from oozing out. Spread the yema filling evenly, ensuring it is not too thick, and then place the second cake layer on top.

Decorate with Cheese and Nuts:

The traditional topping for a yema cake is grated cheese, which adds a savoury touch to the sweet dessert. You can use processed cheese, cheddar, or Filipino cheese brands like Eden, Magnolia, or Queso. For an extra flavour boost, you can also experiment with shaved queso de bola. If you want to take your decoration game up a notch, chop some nuts like cashews or almonds and sprinkle them on top of the cake.

Chill and Serve:

After assembling and decorating your yema cake, chill it in the fridge to allow the frosting to set. Yema cake is best served chilled, and it can be stored in the refrigerator for up to 3 days.

Frequently asked questions