Yummy Yema Chiffon Cake
Ingredients:
CAKE BATTER:
- 4 egg yolks
- 1/4 cup vegetable cooking oil
- 1/2 cup evaporated milk
- 1 tsp vanilla flavor
- 1/3 cup granulated white sugar
- 1/4 tsp salt
- 1 cup cake flour
- 1 tsp baking powder
MERINGUE:
- 4 egg whites
- 1/4 tsp cream of tartar
- 1/2 cup white sugar
FROSTING/FILLING:
- 4 egg yolks
- 1 can (390g) condensed milk
- 1 can (370ml) evaporated milk
- 1 tsp lemon or vanilla flavor
- 1 tsp cornstarch
- 1/4 tsp salt
Directions:
1. Preheat oven to 325°F (165°C). Prepare a chiffon cake pan; do not grease.
2. In a mixing bowl, combine egg yolks, vegetable oil, evaporated milk, vanilla flavor, granulated sugar, and salt. Whisk until well blended.
3. Sift together cake flour and baking powder, then gradually add to the egg yolk mixture. Mix until smooth.
4. In a separate, clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add white sugar and continue to beat until stiff peaks form.
5. Gently fold the meringue into the cake batter in three additions, being careful not to deflate the mixture.
6. Pour the batter into the ungreased chiffon pan. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
7. Invert the pan on a wire rack and let the cake cool completely before removing from the pan.
8. For the frosting/filling, whisk egg yolks, condensed milk, evaporated milk, lemon or vanilla flavor, cornstarch, and salt in a saucepan.
9. Cook over low to medium heat, stirring constantly until the mixture thickens to a custard-like consistency. Remove from heat and let cool.
10. Once the cake has cooled, slice it horizontally into layers. Spread the yema frosting between layers and over the top of the cake as desired.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: Approximately 320 kcal per serving | Servings: 8 servings
Tips:
Use room temperature eggs for better meringue volume and cake texture.
Cool the cake completely before slicing to prevent crumbling and ensure clean layers.