Monday, October 22, 2018

Señoras’ Yema Cake

Oh my goodness, I am so proud of this cake. In honor of my sister’s beautiful friendship with the Señoras, my version now is called Señoras' Yema Cake. Last week my eldest sister together with her friends came over for a sweet 5 day trip to Singapore. No, they didnt stay in a hotel and yes, we cramped up in our home. Well, it was fun and I enjoyed seeing and hearing these ladies, the talk, the laughter and the bantering as well. What an honest to goodness friendship it is.. I saw how they cared for my sister when her husband, my brother-in-law died from cancer. They compliment one another, different personalities yet they seem to express well what friendship is all about. I look at them and I thought to myself..will I ever grow old with friends..how I wish. 
Here they are, my eldest sister (wearing polka dotted blouse) with her friends 

Yema Cake is currently the new favorite in the Philippines. The idea came from our favorite Yema Candy which is very popular since I can remember. Just how and who started Yema Cake, I cant tell you but first there was a popular shop in Tagaytay followed by another one in Quezon City( Philippines) and yes nowadays you can find it in most of the baking shops and mall stalls in the Philippines. My first attempt was actually delicious according to my husband and children. True to their words, I arrived home from work seeing the empty cake stand. But honestly, I don't like it, I could not eat the full taste of condensed milk in a frost. If this is Yema Cake, Wow! I need to do something with my version. The frost shouldnt be thick or thin..and the condensed milk is subtle but you know its there.

But first let me share the history of Yema in the Philippines:

Yema is a sweet custard confectionary from the Philippines. It is made with egg yolks, milk, and sugar.[1] The name yema is from Spanish for "egg yolk". Like other egg yolk-based Filipino desserts, it is believed that yemaoriginated from early Spanish construction materials. During the Spanish colonization of the Philippines, egg whites mixed with quicklime and eggshells were used as a type of mortar to hold stone walls together. Filipinos reused the discarded egg yolks into various dishes. Among them is yema, which is possibly based on the Spanish pastry Yemas de Santa Teresa.[1]
Yemas were originally made with only egg yolks and sugar, heated and stirred until the consistency is thick. They are then shaped into small balls or pyramids and covered in white sugar. Milk (or condensed milk) later became part of the recipe (probably during the American period). Modern variations also usually include chopped nuts.[2][3]
Here is my version:
Ingredients:
8 egg yolks
1/2 cup refined white sugar
1/2 cup butter softened
1/3 cup condensed milk
2 cups cake flour
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp orange zest
1 tsp lemon zest
1 tsp vanilla
1 tsp orange juice
1 tsp lemon juice
1/2 cup cheddar cheese
8 egg whites
1 tsp cream of tartar
3/4 cup white sugar
1 cup cheddar cheese.

Direction:

Combine and sift cake flour,baking powder,baking soda and salt.Set aside.
In a mixer bowl, put the egg yolks, sugar, butter and milk. 
Beat in a high speed until fine and smooth
Then add the flour mixture, orange zest, lemon zest, orange juice, lemon juice and vanila.
Use the paddle this time and mix in high speed until well combined.
Add in 1/2 cup cheese in using spatula.Set aside.
This time beat egg whites and cream of tartar together in high speed.
Once the peak starts to form, add the sugar gradually
Beat until high and stiff.
Combine the mixtures by adding the egg white mixture over the egg yolk flour mixture.
Gently fold them together by using wooden spatula.
Once the mixture is combined,pour in your baking pan of preference. ( 3 layers of 9 inch )
Bake at 350 or 180 for 15 minutes.
Cool the cakes then frost.
Remember to sprinkle cheddar cheese on top, be generous.
Cool the cake inside the fridge before serving. Yummy!

Frosting:
1 cream cheese 250 grams
1 can condensed milk
1/4 cup whipping cream
Combine all of the above and beat on high speed until fully mix.
Cool inside the fridge for 30 minutes then frost your cooled cake.
I got so lazy to divide the batter into 3, I use the moulder for Angel Cake. The anticipation is too much until my son took the first bite... hmmmmnnn...he said ..and I knew ..I made it!


The end result is just like what I wanted, the condensed milk is just right in the cake and in the frost. Oh my goodness, I am so proud of this cake. I have friends who came over and they really love it. 

Wheres the Party?

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23 comments:

  1. Oh my goodness that cake looks good. Girl, is there anything you can't do? I love how you give the history. Hugs and blessings, Cindy

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    1. Hello there Cindy, you have this warmth and energy that is so contagious. Thank you for bringing it to me. Have a great weekend. Take care

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  2. What a beautiful story. I'm so glad that your sister and her friends were able to come and stay with you. Everybody needs friends like hers. It is so nice to have a support system in times of need. It sounds like you are a wonderful sister to her, as well. I do love this cake and I love that you named it after your sister's friends. Thanks for sharing at To Grandma's House We Go.

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    Replies
    1. Hello Amy,
      Oh thank you for the kind words. I want to give you hugs and kisses for that too. Yes, have a sister who becomes like a parent is a gift from god. I bet you are a wonderful one too. Have a great weekend. Take care.

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  3. Thank you for this great cake's recipe, it looks amazing !
    Pinning.
    Fabby

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    Replies
    1. Thank you Fabby, have a great celebration of halloween. Your table presentation is so nice, I like the black and white accent.

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  4. Yema cake sounds yummy! Thanks for sharing at the What's for Dinner party!

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    Replies
    1. You are most welcome Helen, love your dinner party.

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  5. Wow, this cake recipe looks so delicious! Found it at the Sew It, Cook It, Craft It Party.

    ReplyDelete
    Replies
    1. Hello, thank you for coming over. I tried to find your blog but I was not able to locate you. hope to visit your place one of these days.

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  6. What a deliciously beautiful cake! It was most viewed at our party and will be featured this coming week at Wonderful Wednesday Blog Hop!

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    Replies
    1. Thank you Sinea for the compliment and for the good news. Have a great weekend. Till next party.

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  7. What a great cake, the cheese on top is so interesting and would be delicious! Thanks for sharing with us at Full Plate Thursday and come back soon!
    Miz Helen

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    Replies
    1. Hello Miz Helen, thank you for coming over. Yes, the cheese and the frost make this cake special. you are most welcome, love joining your full plate

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  8. Your desserts are amazing! Thanks for sharing this week at Celebrate Your Story.

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    1. Hello Sandra, thank you for coming over and for the compliment.Have a great weekend.

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  9. This cake sounds delicious! Thank you for sharing at Party In Your PJs!

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    Replies
    1. Thank you Ann. You have a lovely place, so calming and nice with that decoration. Have a great weekend.

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  10. Congratulations! Your post was my feature pick at #OverTheMoon this week. Each Hostess displays their own features so be sure to visit me on Sunday evening and to see your feature! I invite you to leave more links to be shared and commented upon. Please don’t forget to add your link numbers or post title so we can be sure to visit!

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  11. What a cool cake! Thank you for bringing your delicious and festive cake to the party! Happy Fiesta Friday!

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  12. Looks and sounds so yummy. Thanks for sharing this with us. #Alittlebitofeverything

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  13. MarEliz, your cake looks delicious! I'm so intrigued because it has cheddar cheese on top. I cannot wait to try this! I made it a feature at this week's Whimsical Wednesday Link Party. Thanks so much for sharing with us and have a wonderful week!

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  14. Oh, so decadent, trendy and traditional all at the same time! And the history and story attached to your recipe are just priceless, MarEliz!

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