Yema Cake

Yema Cake is something like vanilla-chiffon cake with a rich custardy filling and frosting. In the Philippines, we have these sweets called YEMA which are made by mixing a little butter and condensed milk until thick, shaped into small balls when warm enough to handle and then rolled into white granulated sugar. These YEMA balls are kept in an air tight container and when kept a little longer, they become crunchy on the outside and little soft on the inside. To end your imaginations, here’s what YEMA looks like:


Condensed milk is the star! πŸ˜€ Though more ingredients are need in making the YEMA cake frosting, still condensed milk is the star. If not and we’d use condensed milk as a frosting, why not call it condensed milk cake? πŸ˜› Hmm, I think I have a recipe for that. Where did I put it? I need to look for that and make that soon. I bet condensed milk lovers would love that.

Going back to this cake, I searched and searched for a recipe which uses lesser eggs. Because as an egg obsessed lover, I don’t like to spend too many eggs with baking. Ha! I don’t want my supply of eggs to be gone in seconds. I’d be in a panic mode if I reach two eggs just like yesterday in which I baked something and I haven’t noticed that I have only four remaining eggs, I took two for baking and only two remaining and I was going crazy that I want to go out of the house just to get two trays (and those are sixty eggs in total). No, I did not panic. NOT. AT. ALL. The problem of not reading the ingredients carefully resulted in a panic mode. (Okay, I panicked, I admit.) As I was preparing the ingredients for the batter, I realized that I needed four more eggs for the frosting. I was just going to collapse. (What?? Eight eggs??) Can I just undo what I just did?? Of course, I can’t.


β€œYou better be delicious…” that’s the thought playing on my mind over and over again while baking. So when this cake starts to smell, I knew the eggs were worth the sacrifice. πŸ˜€

Yema Cake

  • Servings: 6-8 slices, 10-inch cake
  • Print


For the chiffon cake:

  • 1ΒΌ cup cake flour
  • ΒΎ cup sugar, divided
  • 2 tsp baking powder
  • Β½ tsp salt
  • 4 egg yolks
  • 4 egg whites
  • Β½ cup evaporated milk
  • ΒΌ cup canola oil or vegetable oil
  • 1 tsp vanilla extract
  • Β½ tsp cream of tartar

For the Yema frosting:Β 

  • 14 ozΒ can condensed milk
  • Β½ cup evaporated milk
  • 4 egg yolks
  • 3 tbsp butter, softened
  • 1 tsp lemon juice or vanilla extract


For the cake:

  1. Preheat oven to 350 F. Grease 10-inch round baking pan. Set aside.
  2. In a jug, add in egg yolks, milk, oil and vanilla. Whisk until well combined.
  3. In a bowl, well combine flour, 1/2 sugar, baking powder and salt. Make a well in the center and add in the wet ingredients. Whisk until smooth.
  4. In another bowl, add egg whites and cream of tartar. Beat until soft peaks.
  5. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks.
  6. Gently fold the egg white mixture into the flour-yolk mixture in 3 portions. Gently mix until no streaks of white remain.
  7. Pour this mixture into the prepared pan.
  8. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean.
  9. Remove from the oven and let cool in the pan for about 5 minutes, then transfer to a cooling rack to cool completely before frosting.

For the frosting:

  1. In a saucepan with low heat, combine all frosting ingredients and mix very well.
  2. Cook while constantly stirring for about 30 minutes or until spreadable.
  3. Remove from the heat and let it cool down.

To assemble the cake:Β 

  1. Cut the cake into two layers as evenly as possible. Set aside the top layer.
  2. Evenly spread half of the frosting on top of the bottom layer.
  3. Put the top layer of the cake over the frosting.
  4. Spread the remaining frosting on top of the cake and the sides.
  5. Sprinkle with toppings, if desired.

Source recipe: Yema Cake by Pinay in Texas

I must say that the chiffon cake was beautifully burnt on the top and smelled incredibly heaven. The frosting was absolutely perfect. I even reserved spoonful or two of the frosting and ate as is. πŸ˜€ It took time for me to decorate the top, so I gave the cake comb to my friend and I let her do it. πŸ™‚


This cake is for you, my dear friends.

ForΒ Angie, for the never-ending accommodation. ForΒ our co-hosts for today’s FF.

ForΒ all the party-goers.

For everyone.

Happy FF#22!

(New to Fiesta? Click the image below for the guidelines.)



Enjoy the weekend and enjoy the party!!


116 thoughts on “Yema Cake

  1. I am going to make this for Lin’s exchange. What would be a good substitute if I can’t use cake flour, and don’t have access to corn starch. Would corn flour work in place of corn starch and ordinary flour?

    1. To make the cake flour substitute: for every 1 cup of all-purpose flour, take out 1 tbsp and replace with 1 tbsp cornflour/cornstarch. πŸ™‚

      And thank you for choosing this recipe for you to try. I hope you will like it.

          1. You are welcome. I hope you will like the cake and thank you very much. πŸ™‚ x

            Also, thanks for following back. πŸ˜€

  2. Hhaha! That’s a fun post, Jhuls! And the cake looks so good- moist and that frosting…oh so good I could lick it off the screen…

  3. Jhuls
    Thank you for posting this. Just read it after a few days hospitality with the men in white coats & stethoscopes, and their tests, more tests and further tests.Now safely printed and hopefully, I will make it with my special needs daughter this weekend. We’ll make it gluten free but already, every sweet tooth I have is obsessed πŸ™‚

    1. Oh! Are you sick or something?
      I know you could make this gluten-free or replace whatever you need to replace. I’d love to see your version, Mac. Thank you so much for the interest in making this cake. πŸ™‚

      1. The effects of a mis-spent youth! (And I would do it all again πŸ™‚ ). Couple of TIA’s with immunity issues caused them to get concerned at my annual review. I think it was a relief on both sides when I was “released”!

        I have shown Rachel the picture – but she may prefer the seaside, funfair and ice creams rather than being indoors baking. (I am just there as the bank / soft touch). But I have checked my ingredients store and have ordered missing items. I’ll make it and post the results. So looking forward to this!


        1. Well, I hope you feel better now, Mac. Is Rachel your daughter? How old is she? πŸ™‚
          I hope you’ll love this and please do let me know your thoughts.

          1. Jhuls – Yes, Rachel is my special needs daughter. Physically she is 24 but mentally, she is 3 – 4 years old. Meningitis when she was 4 weeks old took its toll on her 😦

            She has become fascinated with baking. Messy stuff like decorating, watching bread rise, and helping me cook and bake. Equally, she adores using Horace the Camera to photo her efforts and load them to Oliver the iPad to show everyone! πŸ™‚

            Definitely let you know how we get on – as I said, my sweet teeth are aching πŸ™‚

          2. Aww! I can see that Rachel enjoys helping you out. πŸ™‚ I bet she’s so adorable. Could you please send my hugs to her? Thanks, Mac. I’d love to hear more about her. I hope you have a safe and lovely week. πŸ™‚

          3. Hi Jhuls

            I did pass on your hugs.

            Alas I was the “Great Satan” as I had not fully charged Oliver the iPad or loaded “Now thats what…music 87” onto him 😦

            My punishment was a trip to the funfair on the pier in Brighton, followed by every HUGE hot chocolate / ice -cream with all the toppings she could manage.

            Sunday I was taken “shopping” – or rather I was the middle man who just had the wallet! You may have heard the screams of pain from my credit card? πŸ™‚

            I have to make some Financiers (french jaconde style sponge) with orange syrup and ice cream first. But we make your yema cake towards the end of the week. Rachel has confirmed this. She has also informed me that she likes your Tiramsu muffins and these should be next and she is doing the decorating! And she keeps on asking me to look at your recipes. (She can’t read or write but likes the photographs! I now have to get Horace the Camera to do the same!)

            So please keep going with the recipes…just not too fast to allow me to keep up! πŸ™‚


          4. Hahaha! I had fun reading this, Mac. Well, as long as Rachel is happy, it’s okay if you are the middle man who has the wallet or a person being punished. πŸ˜€

            I am glad the she loved the Tiramisu as well. I am so excited to see her decorations. πŸ™‚

            PS: I am sure me and the Fiesta Friday people would love to hear more about Rachel and the middle man who just have the wallet. πŸ˜€ Fiesta Friday is a virtual party during, of course, Fridays hosted by Angie ( if you have not heard of it. I hope you could join us and bring more of your gluten-free treats. πŸ™‚

  4. Oh yum, this cake sounds and looks absoutely delicious! I love, love desserts with condensed milk, don’t use it too much, but from time to time, it’s really delicious! Thanks for sharing this fabulous recipe and the pictures and bringing along to FF! hugs

    1. I also love all the cakes/desserts I have made or tried with condensed milk. πŸ™‚ Thank you for stopping by, Sylvia. πŸ™‚

    1. If I go back to this day and imagine myself panicking about the eggs, I laugh, too. If blogging buddies would see me, you’d definitely LOL. πŸ˜€ Thank you so much for stopping by, Naina. I have to see do you have for FF. πŸ™‚ Have a lovely weekend.

  5. The yema cake looks yummy. When I was reading about the yema balls, I was reminded of my aunt’s version of dry gulab jamun. My aunt fries the condensed milk and butter balls and then dusts them with sugar. Delicious! Have a lovely weekend, Jhuls!

  6. Jhuls, this is absolutely beautiful! I always bake with canola oil (mainly because it’s part of my egg substitute), but I’ll have to try out olive oil sometime instead. Have a wonderful weekend, and happy fiesta Friday! πŸ™‚

    1. Really? You could substitute egg with canola oil, Kaila? πŸ™‚ I didn’t know that. 😐 I’d to love to see your version of this cake. Have a wonderful weekend as well. ❀

    1. I could drink the condensed milk straight from the can, too. But sadly, it triggers my migraine so no drinking for me – just licking the spoon. πŸ˜€ Thank you so much for stopping by and happy weekend. πŸ™‚

  7. Wow and wow again Jhuls! I absolutely adore condensed milk /evaporated milk in anything, and I’m sure I’ll probably ask for more than one piece at the party. Definitely going to try it. πŸ™‚

    1. I am not a huge fan of condensed and evap milk together because they trigger my migraine. But this cake is worth it, Loretta. And yes, you could take more than one slice. πŸ˜€

      I am missing your emails. I am not even sure if I have replied to your last email. Been so crazy busy lately. 😦 I will email you soon. Happy weekend and enjoy FF. πŸ™‚

    1. Wow! Thank you so much, Aunt Juju. I’d love to see your version of this cake. I am glad that you stopped by. Happy FF to you and have a pleasant weekend. ❀

    1. Aww! Thank you so much, Chef Julianna! πŸ˜€ Not only a few crumbs, of course you’d take a slice. Happy FF to you and enjoy the weekend. ❀

    1. Hmm, with that being said, I think I better look for some recipes with condensed milk. πŸ˜€ Thank you so much for stopping by and have a lovely weekend. ❀

    1. Same to you, Selma. More cakes are on their way, so no worries about the late party goers. πŸ˜€

      Thank you for the greetings, Selma. I hope you have a pleasant weekend. ❀

  8. Any cake with evaporated milk & condensed milk is my kind of cake. Jhuls, this cake is fantastic!!!! I love all the ingredients, and I already imagine eating a slice (or two) haha
    What a wonderful cake πŸ™‚

    Also, congratulations on all those events πŸ™‚

  9. Jhuls!! This sounds so scrumptious! I’m bookmarking! I haven’t tried olive oil in cakes but will give it a try. It’d be so healthy I could eat the whole cake! What do you think? πŸ™‚

    1. I think olive oil would work well, Angie! I used canola oil in this as I was a little scared to use olive oil. Maybe you could change my heart. πŸ˜€ I’d love to hear your thoughts when you make this. πŸ™‚

      Thank you, Angie, for getting us together once again. I missed you! ❀

    1. It’s my pleasure, Anjana. I was thinking of something to bring other than cake, but I didn’t have any. I am delighted you like this cake. Enjoy your weekend. ❀

  10. You are so funny Jhuls. :). Love reading your posts. Brings a smile on my face. This cake sounds awesome and super duper rich. Looks so well decorated by your friend. Liked the combing effect. Have fun at fiesta.

    1. I am glad I made someone smile today. πŸ™‚ My friend likes to do what I don’t like doing, so we’re a good match. πŸ˜€ So glad to have her during this time. I hope you are enjoying the day, Sonal. πŸ™‚

    1. Hi, Sarah. I am happy to see you here. Thanks a lot for stopping by. I hope you are enjoying your weekend. πŸ™‚

      PS: Thank you so much for your emails. ❀

    1. Thank you, Elaine. I don’t think I could stand using eight eggs in one recipe next time. Or maybe I just need to make sure I have more than enough. πŸ˜€

  11. Those yema balls look perfect and very very tempting… I’ve never used condensed milk, I have at home, but I was a bit afraid to use it… Thanks a lot, looking at these recipes I’m more confident!

    1. Thank you, Margy. What you need when dealing with these yema balls are time and patience. πŸ˜€ I hope you try using condensed milk – we’d love to know how it turned out for you. Happy weekend. πŸ™‚

  12. Happy Fiesta Friday Jhuls! This looks like something to die for! Totally worth sacrificing your eggs! Absolutely enticing …my hand is reaching out for a slice! Those YEMA balls look delicious too! Have you posted a recipe for those too?

    1. Happy FF, Indu. Yes, the eggs are worth the sacrifice. πŸ˜€ And as for the Yema balls, I have not posted a recipe for them. But I’ll give you the recipe: 1) heat a sauce pan with low heat 2) add 1 tbsp butter to melt 3) pour in 1 can condensed milk 4) stir until firm to hold its shape and then transfer to a plate 5) when warm enough to handle, shape into balls (about 3/4-1 inch) and roll into white sugar. πŸ™‚

  13. Hi my friend! Wow…this yema frosting sounds soooo amazing! My mouth is watering! Your cake is going to be quickly snatched up by all of us at FF! Hugs Jhuls! ❀

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