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YEMA CAKE

Ingredients:

Batter:

1-1/2 cups (180 g) PRINCESS CAKE FLOUR
1 tsp (4 g) BAKE BEST BAKING POWDER
1/2 cup (120 g) sugar
118 g water
6 pc (300 g) MAGNOLIA BROWN EGGS, use egg yolks only
1/3 cup (85 g) corn oil

Meringue

200 g egg whites
1 tsp (3 g) cream of tartar
1/2 cup (120 g) sugar

Yema Icing

2 tbsp (14 g) cornstarch
10 pc (500 g) MAGNOLIA BROWN EGGS, separate egg yolk from whites; and use 200 g egg whites for meringue
1-1/2 cups (450 g) condensed milk
2/3 cup (150 g) MAGNOLIA GOLD BUTTER UNSALTED
1/3 + 1 cup + tbsp (100 g) evaporated milk

Procedure:

  1. In a bowl, combine and sift together cake flour and baking powder. Add sugar and mix. Set aside. 
  2. In a separate bowl, combine water, egg yolks and oil. Mix well and then add the flour mixture. Mix until smooth. Set aside.
  3. In another bowl, beat egg whites then add cream of tartar and sugar gradually. Beat until soft peak stage.
  4. Gently fold in meringue (egg white foam) into batter. Do not over mix.
  5. Pour into a 12x16 inch rectangular baking pan. Bake in a preheated oven set to 175°C (350°F) for 25-30 minutes. Cool and then frost with Yema icing.

Yema Icing:

  1. Combine cornstarch, egg yolks, and milk in a double boiler.
  2. Cook until thick and smooth. Add butter. Cool and then frost on cake.
Yield: Makes 24 servings.
(Yield: 12x16 pan (24 slices)/1 slice per serving)
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