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Yemas were originally made with only egg yolks and sugar, heated and stirred until the consistency is thick.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:
Printable Recipes

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. 

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