Yema Cake is a beloved Filipino dessert renowned for its decadent layers of chiffon cake and creamy yema custard, creating a harmonious blend of flavors and textures that captivates the taste buds. Originating from the Philippines, this dessert has gained widespread popularity for its irresistible sweetness and indulgent richness, making it a staple at celebrations, gatherings, and special occasions.

At the heart of Yema Cake is the chiffon cake, which is airy, moist, and tender, providing a delicate base for the layers of creamy yema custard. The chiffon cake is typically made from a mixture of flour, eggs, sugar, and oil, with the addition of baking powder to achieve its light and fluffy texture. Once baked to perfection, the cake is cooled and sliced into layers, ready to be filled and frosted with the luscious yema custard.

The yema custard, made from condensed milk and egg yolks, is the star of the show in Yema Cake. This creamy and rich custard is cooked until thickened, imparting a velvety smoothness and a delightful sweetness to the dessert. The custard is generously spread between the layers of chiffon cake, adding moisture and flavor to each bite. Additionally, it is used to frost the exterior of the cake, creating a smooth and creamy finish that is as beautiful as it is delicious.

Yema Cake is often garnished with grated cheese or toasted grated coconut, adding a savory contrast to the sweet and creamy flavors of the dessert. These toppings not only enhance the visual appeal of the cake but also add an extra layer of texture and flavor, creating a truly unforgettable culinary experience.

Whether enjoyed as a centerpiece at a birthday party, a sweet treat during merienda (afternoon snack), or a comforting indulgence after a hearty meal, Yema Cake never fails to delight with its irresistible charm and delectable taste. Its combination of fluffy cake and creamy custard creates a dessert that is both comforting and celebratory, capturing the essence of Filipino hospitality and culinary tradition with every slice.

Easy Yema Cake Recipe

Recipe by Yummy FoodCourse: Dessert, SnacksCuisine: FilipinoDifficulty: Easy

Yema Cake is a beloved Filipino dessert renowned for its decadent layers of chiffon cake and creamy yema custard, creating a harmonious blend of flavors and textures that captivates the taste buds.

Ingredients

For the cake:
2 cups cake flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
4 large eggs
1 teaspoon vanilla extract
1 cup milk
For the yema frosting:
1 can (14 oz) sweetened condensed milk
4 egg yolks
1/4 cup unsalted butter
1 teaspoon vanilla extract

Directions

Preheat your oven to 350°F (175°C). Grease and flour a round cake pan or line it with parchment paper for easy removal.
In a bowl, whisk together the cake flour, baking powder, and salt. Set aside.
In a separate large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing well after each addition. This will ensure a well-incorporated and smooth batter.
Pour the prepared batter into the round cake pan, spreading it evenly.
Bake in the preheated oven for approximately 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, let’s prepare the yema frosting. In a saucepan, combine the sweetened condensed milk and egg yolks. Cook over medium heat, stirring constantly, until the mixture thickens and starts to pull away from the sides of the pan.
Remove the saucepan from heat and stir in the butter and vanilla extract. Mix until well combined and smooth.
Once the cake is baked, remove it from the oven and let it cool in the pan for a few minutes. Then transfer it to a wire rack to cool completely.
Once the cake has cooled, spread the yema frosting generously over the top of the cake, using an offset spatula or the back of a spoon. You can also frost the sides if desired.
Slice and serve the luscious Yema Cake, savoring the perfect combination of moist cake and creamy yema frosting. This cake is best enjoyed with a cup of coffee or tea, or as a delightful dessert for any occasion.

Notes

You can also decorate the Yema Cake with toasted grated coconut or chopped roasted nuts for added texture and flavor, if desired.

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Now, gather your ingredients, don your apron, and embark on the sweet journey of making Yema Cake. Let the flavors of yema and cake meld together in a delightful symphony, bringing joy to your taste buds and those you share it with. Happy baking and savoring the goodness of Filipino cuisine!

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IMAGE SOURCE: Marife.altabano, CC BY-SA 4.0, via Wikimedia Commons

Puto Flan, also known as Leche Puto, is a delectable Filipino dessert that combines the fluffy texture of puto (rice cake) with the creamy richness of leche flan (caramel custard). This delightful treat is a fusion of two beloved Filipino desserts, resulting in a unique and indulgent creation that is sure to satisfy any sweet tooth.

At its core, Puto Flan consists of two distinct layers: a soft and airy rice cake layer on the bottom and a smooth and creamy leche flan layer on top. The rice cake layer is made from a mixture of rice flour, sugar, baking powder, and water, which is poured into individual molds or ramekins and steamed until light and fluffy.

Meanwhile, the leche flan layer is prepared separately by caramelizing sugar in a saucepan until golden brown, then pouring it into molds to create a caramelized base. A mixture of condensed milk, evaporated milk, eggs, and vanilla extract is then poured over the caramelized sugar, creating a silky-smooth custard layer.

Once both layers are prepared, the rice cake batter is carefully poured over the set leche flan layer, allowing the two components to meld together during the steaming process. As the Puto Flan steams, the flavors of the rice cake and leche flan infuse together, creating a harmonious blend of textures and tastes.

After steaming, the Puto Flan is allowed to cool before being unmolded and served. Each bite offers a delightful contrast of textures, with the soft and airy rice cake layer complementing the creamy richness of the leche flan. The caramelized sugar adds a hint of sweetness and a subtle caramel flavor, elevating the dessert to new heights of indulgence.

Puto Flan is often enjoyed as a special treat during celebrations, gatherings, or simply as a decadent dessert to satisfy a craving. Its unique combination of flavors and textures makes it a standout dish in Filipino cuisine, showcasing the creativity and ingenuity of Filipino dessert makers. Whether enjoyed on its own or paired with a hot cup of coffee or tea, Puto Flan is sure to delight with its irresistible charm and delicious taste.

Easy Puto Flan (Leche Puto) Recipe

Recipe by Yummy FoodCourse: DessertCuisine: FilipinoDifficulty: Easy

Puto Flan, also known as Leche Puto, is a delectable Filipino dessert that combines the fluffy texture of puto (rice cake) with the creamy richness of leche flan (caramel custard).

Ingredients

For the Puto:
2 cups of All-purpose flour
4 tsps Baking powder
2/3 cup of white granulated sugar
1/2 tsp Salt
4 egg whites
1 & 1/4 cup of water
A few drops of yellow food coloring (optional)
For the Flan:
4 egg yolks
1 can of sweetened condensed milk (370g)
2 tsps of lemon or calamansi juice

Directions

Create the flan by mixing the egg yolks and condensed milk, then add the lemon/calamansi juice.
Heat water in your steamer, and then bring to a boil. Grease your puto molds lightly, and fill them with your flan mixture about 1/3 full.
Steam your flan for 20 minutes. Check your flan once in a while and see if the flan is almost cooked and no longer in its liquid form. Once it is ready, set aside.
To create your puto mixture, start by sifting the dry ingredients together. Add the wet ingredients and mix (remember not to overmix).
Add your puto mixture over your flan mixture and steam again for around 15 minutes. Or until it has risen and shows a shiny dome.
Allow them to cool down before you remove them from the molds to make sure that the flan and the puto stick together.
Use a knife to loosen the puto from the mold and tap slightly to release.
Serve and enjoy!

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IMAGE SOURCE: Mica Geneta Teodoro, CC BY-SA 4.0, via Wikimedia Commons