Easy Creamy Yema Cake
- Author: www.createwithcream.ph
Vanilla Sponge Cake
- 3 pcs eggs, separated
- 1/3 cup sugar
- 3 tbsp fresh milk
- 1 tsp vanilla extract
- 1/2 cup all purpose flour
- 3/4 tsp baking powder
- 2 tbsp sugar
- 1 tsp butter
Yema Frosting
- 1 pack 125ml Nestle All Purpose Cream
- 2 pcs egg yolks
- 1/2 tbsp cornstarch
- 1/4 cup evaporated milk
- 1/2 cup condensed milk
- 1/2 tsp vanilla extract
- 2 tbsp butter
- 3 tbsp grated cheese
- Whip egg yolk and 1/3 cup sugar until light. Gradually add fresh milk and vanilla extract. Sift flour with baking powder. Mix in the egg yolk mixture. Separately whip egg whites with 2 tbsp of sugar until soft peaks. Fold in the egg yolk mixture. (20mins)
- Pour into a 2 pcs of lyanera lined with buttered parchment paper. Bake in a preheated 320°F oven for 15 – 20 minutes or until a toothpick comes out clean when inserted in the cake. Set aside to cool completely. Remove cake from the pan and discard parchment paper.
- For the yema frosting, combine Nestle All Purpose Cream, egg yolks, cornstarch, evaporated milk, condensed milk and vanilla extract. Mix well and bring to a gentle simmer.
- Turn off heat and stir in butter. Pour on top of cakes and spread evenly. Refrigerate for 4 hours or overnight. Top with grated cheese