Chef RV Yema Cake

Steps

1. 1.

   In a saucepan, combine condensed milk, egg yolks, and evaporated milk.
2. 2.

   Mix in cornstarch and whisk until smooth.
3. 3.

   Cook over low heat, stirring continuously, until the mixture thickens.
4. 4.

   Remove from heat and add butter.
5. 5.

   Stir until well incorporated.
6. 6.

   Set aside to cool.
7. 7.

   Preheat your oven to 325°F (160°C).
8. 8.

   In a bowl, sift together cake flour, baking powder, and salt.
9. 9.

   Add white sugar, vegetable oil, pineapple juice, and egg yolks to the dry ingredients.
10. 10.

    Whisk until smooth.
11. 11.

    In a separate bowl, beat egg whites, sugar, and cream of tartar until stiff peaks form.
12. 12.

    Gently fold the egg white mixture into the cake batter.
13. 13.

    Pour the batter into a greased and floured 9-inch round cake pan.
14. 14.

    Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
15. 15.

    Allow the cake to cool for 10-15 minutes before removing from the pan.
16. 16.

    Cut the chiffon cake horizontally into two layers.
17. 17.

    Spread a generous amount of yema filling on the bottom layer.
18. 18.

    Place the second layer on top and cover with the remaining yema filling.
19. 19.

    Refrigerate for at least 2 hours before serving.