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No Bake Yema Cake

No bake yema cake with soft and fluffy steamed chiffon cake covered with creamy yema. A delicious Filipino chiffon-custard cake topped with cheese to finish of a hearty meal.
Prep Time10 minutes
Cook Time20 minutes
Cooling Time15 minutes
Total Time45 minutes
Course: Cakes, Dessert
Cuisine: Filipino
Keyword: no bake yema cake, yema cake
Servings: 2 cakes
Calories:
Author: Mia

Ingredients

For the chiffon cake

  • cup cake flour
  • ¼ tsp baking powder
  • 2 eggs yolks and white separated (whites for meringue)
  • 2 tsp sugar
  • 1 ¼ tbsp fresh milk or evaporated milk
  • 1 ¼ tbsp oil
  • ½ tsp cream of tartar for meringue
  • cup sugar for meringue

For yema frosting

  • 1 cup fresh milk
  • 1 tsp flour
  • cup condensed milk
  • 2 tbsp sugar
  • 2 egg yolks
  • ¼ tsp salt
  • 2 tbsp unsalted butter

Toppings

  • ½ cup grated cheese
  • 1 salted egg quartered

Instructions

Making the chiffon cake

  • Prepare llanera/molds by ling them with parchment paper. Set aside. Place 3-4 cups water in the steamer and turn on stove to medium heat to start boiling the water.
  • Take two eggs and separate egg yolks and whites. Take the bowl with the yolks and whisk until pale in color. Add sugar and mix until granules dissolve.
  • Add milk and oil the whisk to incorporate. Tip in the cake flour and baking powder and mix until flour flour is completely dissolved. Set Aside
  • Take the egg whites and beat with a hand mixer until frothy. Add the cream of tartar into the bowl and whisk for 2 minutes then tip-in the sugar continue whisking until stiff peaks form for approximately 2-3 minutes.
  • Transfer 1/3 of the meringue to the egg yolk mix and fold gently. Add the remaining egg whites doing the same folding technique. Transfer batter into the llanera/molds lined with parchment tap the molds on the counter a couple of times to remove air bubbles..
  • Arrange llanera/molds in the steamer and steam for 20 minutes or until an inserted tootpick comes out clean. Remove from steamer and flip the molds upside down on a cooling rack to allow the cake to cool down before removing from the molds.

Making the yema frosting

  • In a pan with no heat. Pour fresh milk, flour, condensed milk, sugar, salt and egg yolks. Whisk until flour and sugar are completely dissolved.
  • Turn on stove to low heat and continue stirring until thick and creamy. Tip in butter and continue stirring until it melts. Remove from heat and let it cool just enough so that it's still pourable.
  • Remove chiffon cake from the molds and peel off parchment paper. Pour half of the yema frosting on top of one cake and the other half on the second cake.
  • Use a spatula or bread knife to evenly distribute the yema on the cake. Sprinkle with cheese on top and place 2-3 slices of salted egg. Bon appetit!

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