Easy Creamy Yema Cake
Vanilla Sponge Cake
  • 3 pcs eggs, separated
  • ⅓ cup sugar
  • 3 tbsp fresh milk
  • 1 tsp vanilla extract
  • ½ cup all purpose flour
  • ¾ tsp baking powder
  • 2 tbsp sugar
  • 1 tsp butter
Yema Frosting
  • 1 pack 125ml Nestle All Purpose Cream
  • 2 pcs egg yolks
  • ½ tbsp cornstarch
  • ¼ cup evaporated milk
  • ½ cup condensed milk
  • ½ tsp vanilla extract
  • 2 tbsp butter
  • 3 tbsp grated cheese
  1. Whip egg yolk and ⅓ 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)
  2. 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.
  3. 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.
  4. 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
Recipe by The Peach Kitchen at https://www.thepeachkitchen.com/2020/05/creamy-yema-cake/