Yema Cake Recipe: The Ultimate Filipino Sweet Treat That Will Steal Your Heart
Why You’ll Love This Filipino Yema Cake
Craving something uniquely sweet and utterly irresistible? This Filipino yema cake combines the best of two beloved desserts—fluffy chiffon cake and rich, creamy yema frosting made from condensed milk and egg yolks. The result is pure magic: a cloud-like cake base topped with silky, caramel-colored frosting that melts in your mouth.
What makes this cake special isn’t just its incredible taste—it’s the perfect balance of textures and the nostalgic comfort it brings. The cake stays incredibly moist for days, while the yema frosting develops an even richer flavor over time. Whether you’re celebrating a special occasion or introducing friends to Filipino desserts, this show-stopping cake will have everyone asking for the recipe.
Quick Recipe Info
| Prep Time | Cook Time | Total Time | Servings | Difficulty |
|---|---|---|---|---|
| 25 mins | 35 mins | 2 hours | 12 | Medium |
What You’ll Need
For the Chiffon Cake:
- 1¾ cups cake flour (sifted)
- 1¼ cups granulated sugar (divided)
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ cup vegetable oil
- 6 large eggs (separated, room temperature)
- ¾ cup water
- 2 teaspoons vanilla extract
- ¼ teaspoon cream of tartar
For the Yema Frosting:
- 1 can (14 oz) sweetened condensed milk
- 6 large egg yolks
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
Substitution Notes:
- Cake flour substitute: 1¾ cups all-purpose flour minus 3½ tablespoons, plus 3½ tablespoons cornstarch
- Cream of tartar alternative: 1 teaspoon white vinegar or lemon juice
- Oil substitute: Melted butter (cooled) for richer flavor
Equipment:
- 10-inch tube pan (ungreased for chiffon cake)
- Electric mixer with whisk attachment
- Large mixing bowls
- Heavy-bottomed saucepan for yema
- Wire cooling racks
Step-by-Step Directions
1. Prepare Your Workspace
Preheat oven to 325°F (165°C). Have your tube pan ready—do NOT grease it, as chiffon cake needs to cling to the sides to rise properly. Separate eggs while cold, then let them come to room temperature for about 30 minutes.
Critical Tip: Even a tiny bit of egg yolk in your whites will prevent proper whipping. Use three bowls when separating—one for yolks, one for current white, and one for confirmed clean whites.
2. Make the Cake Batter Base
In a large bowl, whisk together cake flour, ¾ cup sugar, baking powder, and salt. Create a well in the center and add oil, egg yolks, water, and vanilla. Whisk until smooth and set aside.
3. Whip the Egg Whites
In a spotlessly clean bowl, beat egg whites with cream of tartar until foamy. Gradually add remaining ½ cup sugar while continuing to beat until stiff, glossy peaks form. The peaks should stand straight up when you lift the beaters.
4. Fold and Combine
Add ⅓ of the whipped egg whites to the yolk mixture and gently fold to lighten the batter. Gradually fold in remaining whites in two additions, using a gentle cutting and folding motion. Don’t overmix—some white streaks are okay.
5. Bake the Cake
Pour batter into ungreased tube pan and gently tap to release air bubbles. Bake for 50-60 minutes until the top springs back when lightly touched and a toothpick comes out clean. Immediately invert the pan over a bottle neck or cooling rack and let cool completely upside down for at least 1 hour.
Why Invert? Chiffon cake is so light it will collapse under its own weight if cooled right-side up. The inverted position maintains its airy structure.
6. Prepare the Yema Frosting
While the cake cools, combine condensed milk and egg yolks in a heavy-bottomed saucepan. Cook over medium-low heat, stirring constantly with a whisk for 15-20 minutes until mixture thickens enough to coat the back of a spoon. Remove from heat and stir in butter, vanilla, and salt until smooth. Cool completely before frosting—this is crucial!
7. Assembly Time
Run a knife around the edges of the cooled cake and gently remove from pan. Slice horizontally into 2-3 layers using a long serrated knife. Spread yema frosting between layers and over the entire cake, creating smooth, even coverage.
How to Serve
This stunning yema cake deserves to be the centerpiece of your dessert table:
Traditional Filipino Style:
- Serve at room temperature with strong Filipino coffee or tsokolate
- Cut into generous wedges—this cake is rich and satisfying
- Pair with fresh tropical fruits like mango or pineapple
Special Occasion Presentation:
- Garnish with toasted coconut flakes or chopped macadamia nuts
- Drizzle with caramel sauce for extra indulgence
- Decorate with edible flowers for elegant celebrations
Casual Enjoyment:
- Serve smaller slices with cold milk or iced coffee
- Perfect afternoon merienda (snack) with friends
- Excellent for potluck gatherings and family reunions
Expert Tips for Success
Chiffon Cake Perfection:
- Room temperature eggs whip better and create more volume
- Never grease your tube pan—the cake needs to grip the sides
- Cool completely upside down to prevent collapse
- Use a serrated knife for clean, even cake layers
Yema Frosting Mastery:
- Cook on medium-low heat only—high heat will scramble the eggs
- Stir constantly to prevent lumps and ensure smoothness
- Cool frosting completely before applying to prevent melting
- Make frosting a day ahead for even richer flavor development
Storage and Make-Ahead:
- Refrigerate assembled cake for up to 5 days, covered
- Freeze unfrosted cake layers wrapped tightly for up to 2 months
- Bring to room temperature before serving for best flavor and texture
Pro Secret: Brush cake layers with simple syrup infused with pandan extract for authentic Filipino flavor enhancement.
Common Questions
Why did my chiffon cake collapse?
Several factors can cause collapse: overwhipped or underwhipped egg whites, opening the oven door too early, not cooling upside down, or using a greased pan. Follow the recipe precisely for best results.
Can I make yema frosting without egg yolks?
Traditional yema requires egg yolks for its signature texture and richness. However, you can make a simplified version using condensed milk, butter, and cream cheese beaten until smooth, though the flavor will be different.
How do I know when the yema frosting is ready?
The mixture should coat the back of a spoon and hold its shape when drizzled. It will continue thickening as it cools, so don’t overcook. The color should be a beautiful golden caramel shade.
Can I use a regular cake pan instead of tube pan?
For best results, stick with the tube pan as it allows even heat circulation for the delicate chiffon. If you must use round pans, divide batter between two 9-inch pans and reduce baking time to 25-30 minutes.
How far ahead can I make this cake?
The cake actually improves after a day in the refrigerator as the flavors meld. Make it 1-2 days ahead for parties—just bring to room temperature before serving.
Final Thoughts
This yema cake recipe brings together the ethereal lightness of chiffon cake with the rich, comforting sweetness of traditional Filipino yema candy. It’s a testament to how Filipino desserts masterfully balance textures and flavors to create something truly extraordinary. While it requires a bit more technique than a basic cake, the stunning results are absolutely worth the effort.
Don’t be intimidated by the chiffon cake technique—with careful attention to detail and patience during the cooling process, you’ll create a dessert that’s both impressive and deeply satisfying. The yema frosting, with its silky texture and caramel notes, transforms this from a simple cake into a memorable experience.
Whether you’re connecting with your Filipino heritage, exploring new flavors, or simply craving something uniquely delicious, this yema cake will exceed your expectations. Get ready to fall in love with every heavenly bite—and prepare to share the recipe with everyone who tastes it!
