Filipino Yema Cake (Soft Chiffon with Yema Frosting)

Light sponge cake layered with rich, buttery yema—classic Filipino celebration cake loved at Christmas and birthdays.

This Filipino Yema Cake is a true bakery-style favorite: airy chiffon layers, a sweet custard-like yema frosting, and the signature topping—grated cheese for that classic sweet-salty finish. It’s the kind of cake that disappears fast on any family table.

Why You’ll Love This Cake

• Soft, fluffy cake + rich yema frosting
• Celebratory but still beginner-friendly
• Make-ahead friendly (tastes better chilled)
• Classic Filipino sweet-salty cheese topping

Kitchen Tools

Two 8-inch round pans (or one 9-inch), mixing bowls, whisk/mixer, saucepan, spatula, cooling rack, parchment paper.

Ingredients (Makes 1 layer cake, serves 10–12)

Cake (Chiffon-Style)

• 1 1/2 cups cake flour (or all-purpose flour; see tip below)
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 5 large eggs, separated
• 1 cup sugar, divided (3/4 cup + 1/4 cup)
• 1/2 cup milk
• 1/4 cup neutral oil
• 1 tsp vanilla extract
• 1/2 tsp cream of tartar (or 1 tsp lemon juice)

Yema Frosting

• 1 can (14 oz / 396 g) sweetened condensed milk (about 1 1/4 cups)
• 4 large egg yolks
• 1/2 cup evaporated milk (or whole milk)
• 1/4 cup unsalted butter
• 1 tsp vanilla extract
• Pinch of salt

Topping (Classic)

• 1/2 to 1 cup grated quick-melt cheese or mild cheddar

Instructions

1) Bake the cake

1. Preheat oven to 325°F / 160°C. Line pans with parchment; lightly grease sides.
2. Sift flour, baking powder, and salt.
3. In a bowl, whisk egg yolks + 3/4 cup sugar until pale. Whisk in milk, oil, and vanilla. Fold in dry ingredients until smooth.
4. In another clean bowl, beat egg whites until foamy. Add cream of tartar, then beat to soft peaks. Gradually add 1/4 cup sugar and beat to glossy stiff peaks.
5. Fold meringue into batter in 3 additions (gentle folds).
6. Pour into pans. Bake 25–35 minutes (8-inch pans) or until a toothpick comes out clean.
7. Cool 10 minutes, then turn out and cool completely.

2) Make yema frosting

1. In a saucepan (low heat), whisk condensed milk, egg yolks, evaporated milk, vanilla, and salt.
2. Cook gently while whisking constantly until thick, glossy, and spreadable—8–12 minutes.
3. Off heat, whisk in butter until smooth.
4. Cool to room temp (press plastic wrap directly on surface to prevent skin).

3) Assemble

1. If using two layers, slice each cake in half (optional) for more layers.
2. Spread yema between layers, then frost the top and sides.
3. Finish with grated cheese on top (and/or sides).
4. Chill 30–60 minutes to set before slicing.

Pro Tips & Substitutions

• No cake flour: Use 1 1/2 cups all-purpose flour minus 3 tbsp, then add 3 tbsp cornstarch; sift well.
• Avoid curdled yema: Keep heat low and whisk nonstop. If it thickens too fast, remove from heat and whisk.
• Frosting consistency: If too thick, whisk in 1–2 tbsp milk. If too thin, cook 1–2 minutes longer.
• Flavor upgrade: Add 1/2 tsp calamansi or lemon zest to yema for brightness.
• Presentation: Pipe extra yema swirls on top before adding cheese.

Storage & Reheating

• Fridge: 3–4 days, covered (best served chilled or slightly cool).
• Freezer: Cake layers freeze well (wrap tightly) up to 1 month; frost after thawing.
• Serving: Let sit 10 minutes at room temp for softer texture.

Serving Suggestions

• Perfect for Christmas Noche Buena, birthdays, and office potlucks
• Pair with hot coffee, milk tea, or salabat (ginger tea)

Nutritional Information

(per slice, 12 slices, approx.)

• Calories: 320
• Protein: 7g
• Carbohydrates: 45g
• Fat: 12g
• Sodium: 210mg
  (Varies by cheese brand and frosting thickness.)

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