MAGNOLIA BROWN EGGS, separate egg yolks and whites
MAGNOLIA NUTRI OIL COCONUT VEGETABLE OIL
cream of tartar
1 (300 mL)
MAGNOLIA BROWN EGGS, use egg yolks only
grated dayap rind
MAGNOLIA GOLD BUTTER SALTED
grated MAGNOLIA CHEDDAR CHEESE
CHEESE YEMA CAKE
Preheat oven to 350°F and line two 8” x 1“ round pans with baking paper. Set aside.
Combine cake flour, cornstarch, sugar, baking powder and salt. Set aside.
In a bowl, combine egg yolks, water and oil. Mix well then add flour mixture. Mix until free from lumps.
In a separate bowl, beat egg whites with cream of tartar, and then gradually adding sugar until egg white foam is stiff but not dry. Fold gently into batter. Pour into prepared pans and bake for 30 minutes. Let cool.
In a double broiler, combine condensed milk, egg yolks and dayap rind. Cook over low heat while stirring continuously until thick, about 30 minutes. Remove from heat then stick in butter and cheese.
Place one layer of cake on a cake board. Spread filling in the center. Place another layer of cake on top then frost top and sides.