Monday, October 12, 2015

Yema Cake Recipe

baking should be accurate. But measurement conversions also vary online and even the oven temperature depending on the brand. This recipe is based on my conversions during the time of baking and in my oven experience . If it helps, I bake using Bompani model 664.40GGFS gas cooker - on the lowest rack. You can bake  as you please depending on how familiar you are with your oven.  
This is one recipe I just copied online and made some adjustments which got thumbs up from those who tasted it.


§  For the cake:
Part 1
    • 50 g butter stick (or nearly ¼ c butter as ¼ cup butter converts from 55  to 60ml, see what I mean about conversion?)
    • 250 g Philadelphia cream cheese spread
    • 1 110 ml or 1/3 c + 2 tbsp can evaporated milk 
    • 1/2 cup all-purpose flour
    • 1 tbsp + 1 tsp cornstarch
    • 1/4 tsp salt
    • 6 egg yolks
    • 1 tsp lemon juice
Part 2
    • 6 egg whites
    • 1/4 tsp cream of tartar
    • ¾ c + 2 tbsp sugar
    • 1 tsp vanilla extract

§  For the icing
    • 1 can condensed milk (I used Alaska)
    • 3 egg yolks
    • 1/2 tsp vanilla extract
    • 1/4 tsp almond extract
    • 2 tbsp butter
    • grated cheese
    • slivered almonds

Cooking Instructions:
1.       Part 1: Over simmering water, melt together cream cheese, butter and milk. Once melted, let cool to room temperature. Using a mixer, add in flour, cornstarch, salt to the cream cheese mixture. Then add in egg yolks and lastly the lemon juice. Set aside.
2.      Part 2: In a separate bowl, mix egg whites and cream of tartar until foamy. Add in vanilla then gradually add sugar and mix until stiff peaks form. Fold in to the cream cheese mixture. Make sure everything is well combined.
3.      Pour batter into a 10.5-inch round cake pan covered with parchment paper. Bake the cake in a water bath for 1 hour and 10 minutes or until done at 180° C. (This is based on my available pan and oven temperature. Most recipes call for 8-inch round pan and baking on 375° F, I wonder how tall it is when it rises.)
4.      For the icing:  Combine 1 can of condensed milk and egg yolks and cook in low heat. Add in vanilla and almond extract. Cook until it thickens enough to spread. Add in butter.
5.      Let the cake cool and pour over the icing.  Top with grated cheese and slivered almonds.

Note: I used large cheese grater but the finer one is suggested so it will have smoother finish.

Happy baking!!!