Yema Cake: Filipino Salted Caramel Dessert
This salted caramel yema cake is a Filipino-style dessert consisting of light chiffon cake layers and a thick, caramel-flavored custard called yema. You get a contrast between the airy crumb of the cake and the dense, creamy texture of the filling. Toasted cashews provide a crunchy, salty finish that cuts through the sugar of the condensed milk.
You must whip the egg whites with cream of tartar to create a stable meringue. Fold this into the batter gently to avoid deflating the air, or the cake will turn out dense instead of fluffy. You also need to chill the assembled cake in the refrigerator for at least 2 hours. This step ensures the yema sets firmly so the layers do not slide when you slice the dessert.
Yema Cake: Filipino Salted Caramel Dessert
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the pans
Preheat your oven to 340°F (170°C). Grease two 9-inch (23 cm) round cake pans and line the bottoms with parchment paper. This prevents the airy cake from sticking to the base.
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Whip the meringue
Separate the 8 eggs. Whisk 4 egg whites with 1/4 tsp cream of tartar until stiff peaks form. Use room-temperature whites so they whip to a greater volume.
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Mix the batter
Whisk flour, baking powder, salt, and orange zest in one bowl. Combine milk, oil, vanilla, and 4 whole egg yolks in another bowl. Fold the wet mixture into the dry ingredients, then gently fold in the meringue to keep the batter light.
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Bake the layers
Divide the batter between the pans until they are 2/3 full. Bake for 25 to 30 minutes. A toothpick inserted in the center must come out clean to ensure the cake is fully set.
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Cook the yema
Melt butter in a saucepan over low heat. Stir in condensed milk, sugar, sea salt, vanilla, and orange zest for 8 to 10 minutes. The mixture is ready when it is thick enough to coat the back of a spoon.
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Assemble the cake
Place one cooled cake layer on a stand and spread a layer of yema custard over it. Top with the second cake layer and press lightly to bond them. Spread a thin coating of custard on top and sprinkle with toasted cashews.
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Chill the cake
Place the cake in the refrigerator for at least 2 hours. This chilling period allows the yema to set firmly so you get clean slices. Let it sit at room temperature for 10 minutes before cutting.
Watch the yema custard closely as it thickens. If it becomes lumpy or separates, you have used too high a heat. Keep the custard around 110°F (43°C) when spreading so it glides smoothly over the cake without soaking into the chiffon.
What to serve with it
Pair slices of this cake with a cup of strong coffee or a glass of chilled milk. You can also add fresh berries and a dollop of whipped cream to balance the sweetness. For more intensity, drizzle a light salted caramel sauce over the top before serving.
Storing and reheating
Keep the cake in a covered tin or plastic case at room temperature for 2 days. For longer storage, wrap it tightly in plastic wrap and foil and freeze for 2 months. Thaw the cake in the refrigerator before you serve it to maintain the structure.
Nutrition per serving
- Calories
- 580
- Protein
- 9.2 g
- Carbs
- 54.5 g
- Fat
- 36.1 g
- Fiber
- 1.1 g
- Sugar
- 42.8 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
What is yema cake made of?
It consists of a light chiffon cake layered with a custard called yema. This custard is made from condensed milk, butter, and egg yolks cooked until thickened, creating a rich and creamy filling that contrasts with the airy sponge.
What's the difference between yema and caramel?
Yema is a custard-based topping made with egg yolks and condensed milk. Caramel is made by heating sugar until it melts and browns. Yema has a creamier, more opaque texture and a distinct dairy flavor compared to clear caramel.
What does yema cake taste like?
It tastes like a sweet, creamy custard paired with a light, citrus-scented sponge. The addition of salted cashews provides a savory contrast that cuts through the richness of the condensed milk and butter in the yema filling.
