No Bake Yema Cake attracts many Filipinos - including me. That is why we see them displayed in almost every bakeshop all over the country.
Seriously though, is there anyone who can resist this delicious treat? Not only is it very satisfying to the tastebuds, but it is also easy to make and does not require an oven. With the help of a steamer, we can already achieve its softness and melt-in-your-mouth goodness. And just like the ones we buy in stores, this homemade recipe will surely knock everyone off their feet.
Time to prepare all the ingredients and invite your friends over for some bonding time by making your own versions of this cake. It also works best as a fun cooking activity together with your kids.
Many Filipinos know what yema is. Before it was used for the recipe, it already existed as a Filipino dessert that kids love. People sold it everywhere - from sidewalk vendors to well-known food stores and restaurants. They mold them into triangle shapes before wrapping in colorful papers or cellophane wrappers. It can also be used as a dip for other local goodies like kutsinta and puto. It is the Philippines’ local version of custard.
Actually, no one knows who thought of this recipe. Everything happened all of a sudden, and then loads of the sweet dessert started selling out fast. Many people on social media also showed their interest in the delicacy a lot, even until today.
Yema has this unexplainable attractive taste that can make someone addicted to it, so be careful. Although it is true that its milk and egg content will be helpful in providing some nutrients, the dessert may be a little too sweet for some people. But all in all, there is quite an impressive amount of nutrients like protein, calcium, and several vitamins in the dessert.
Give your family and friends the best dessert with this no-bake yema cake recipe. For sure, they will appreciate it a lot and feel your love for them through this dessert. It is all thanks to its perfect sweetness and fluffiness.
No Bake Yema Cake
- 1 ¼ cup cake flour
- ½ tbsp baking powder
- ½ tsp salt
- ½ cup sugar
- 4 egg yolks
- ¼ cup vegetable oil
- ½ cup water
- ½ cup orange juice
- 8 egg whites
- 1 tsp cream of tartar
- ¼ cup sugar
- 4 egg yolks
- 1 tbsp cornstarch
- 200 ml evaporated milk
- 380 ml condensed milk
- 150 ml all purpose cream
- 1 tsp vanilla
- 1 tbsp butter
- Separate the egg yolks and egg whites. Use 2 bowls and put 4 egg yolk on each bowl.
- In a large bowl, combine the cake flour, sugar, baking powder and salt. Mix until well combined.
- Using a separate bowl, combine 4 egg yolks, vegetable oil, orange juice and water. Stir then combine the wet and dry ingredients. Mix well until it is well incorporated.
- Use another bowl, beat the egg white until frothy. Add the cream of tartar and continue to beat until soft peak form while gradually adding the sugar. Fold ⅓ of the meringue into the flour mixture then immediately fold the remaining meringue until no streaks remain.
- Grease the lyanera or aluminum molder. Pour 1 ½ cup of the batter into the molder. Cover with aluminum foil or cheese cloth. You can also put tea towel on the cover of the lid. This will prevent water from dripping into the cake.
- Place in a steamer over boiling water and steam for 15-18 minutes or until the toothpick comes out clean when inserted.
- To prepare the yema sauce, heat a pan over low heat. Combine 4 egg yolks, evaporated milk, condensed milk, all purpose cream and vanilla. Stir until well combined.
- Add the cornstarch and stir until no more lumps. Continue to cook until it thickens and creamy. Turn off the heat and add the butter. Use a strainer to make the sauce smooth.
- Remove the cake from the steamer and let it cool for 10 minutes. When cool, run a knife on the side to loosen the cake from the molder. Place the cake on a serving plate or container, gently pour the yema sauce on top and sprinkle grated cheese.