Chef RV Yema Cake
JojoM

Yema Cake is a popular Filipino dessert that combines the rich flavors of yema, a sweet custard-like filling made from condensed milk, and a soft, fluffy chiffon cake. Chef RV's Yema Cake recipe takes this heavenly combination to the next level with a few twists and tweaks that will leave you craving for more!
Yema Cake Ingredients
For the Yema Filling:
- 1 can (14 oz / 397g) condensed milk
- 4 egg yolks
- 120 ml (½ cup) evaporated milk
- 30g (2 tbsps.) cornstarch
- 60g (¼ cup) butter
For the Chiffon Cake:
- 130g (1 cup) cake flour
- 5g (1 tsp) baking powder
- Pinch of salt
- 50g (¼ cup) white sugar
- 60 ml (¼ cup) vegetable oil
- 120 ml (½ cup) pineapple juice
- 4 egg yolks
- 4 egg whites
- 50g (¼ cup) sugar
- Pinch of cream of tartar
How to Whip Up Chef RV's Yema Cake
Preparing the Yema Filling
- In a saucepan, combine condensed milk, egg yolks, and evaporated milk.
- Mix in cornstarch and whisk until smooth.
- Cook over low heat, stirring continuously, until the mixture thickens.
- Remove from heat and add butter. Stir until well incorporated.
- Set aside to cool.
Baking the Chiffon Cake
- Preheat your oven to 325°F (160°C).
- In a bowl, sift together cake flour, baking powder, and salt.
- Add white sugar, vegetable oil, pineapple juice, and egg yolks to the dry ingredients. Whisk until smooth.
- In a separate bowl, beat egg whites, sugar, and cream of tartar until stiff peaks form.
- Gently fold the egg white mixture into the cake batter.
- Pour the batter into an un-greased 9-inch round cake pan.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Cool the cake up side down to ensure the cake does not shrink.
- Allow the cake to cool completely before removing from the pan.
Assembling the Yema Cake
- Spread a generous amount of yema filling around the cake.
- Cover with freshly grated cheddar cheese.
- Refrigerate for at least 2 hours before serving.
Ingredient Substitutes
Evaporated milk: You can use whole milk as a substitute. Pineapple juice: Orange or apple juice can work as an alternative. Cream of tartar: Swap it with an equal amount of lemon juice or white vinegar.
Nutritional Info
This Yema Cake recipe, as given, provides approximately:
- Calories: 450
- Fat: 23g
- Cholesterol: 195mg
- Sodium: 220mg
- Carbohydrates: 55g
- Fiber: 1g
- Sugar: 40g
- Protein: 10g
Final Scoop
Chef RV's Yema Cake is a delightful fusion of creamy yema filling and fluffy chiffon cake that's sure to impress your family and friends. This Filipino dessert is a must-try for anyone who loves a sweet and satisfying treat. So, go ahead and give it a whirl! Once you've mastered this recipe, you'll find yourself making it time and time again.
Frequently Asked Questions
Can I use a different type of flour for the chiffon cake?
Cake flour is recommended for this recipe, as it creates a lighter, fluffier texture. However, you can substitute it with all-purpose flour. To make 1 cup of cake flour, remove 2 tablespoons of all-purpose flour and replace it with 2 tablespoons of cornstarch.
Can I make this recipe egg-free?
Making an egg-free Yema Cake is quite challenging, as both the yema filling and chiffon cake rely heavily on eggs. However, you can experiment with egg substitutes like silken tofu or aquafaba. Keep in mind that the texture and taste may vary.
How should I store leftover Yema Cake?
Store leftover Yema Cake in an airtight container in the refrigerator for up to 5 days. Due to the creamy yema filling, it's best not to leave it at room temperature for an extended period.
Can I freeze Yema Cake?
Yes, you can freeze Yema Cake. Wrap it tightly in plastic wrap and then aluminum foil before placing it in a freezer-safe container. It can be stored in the freezer for up to 3 months. To serve, allow it to thaw in the refrigerator for several hours.
Can I use a different frosting or filling for this cake?
Absolutely! You can experiment with other frostings or fillings such as whipped cream, chocolate ganache, or fruit preserves. Just make sure the filling is thick enough to hold the cake layers together.
Can I make this Yema Cake into cupcakes?
You sure can! Simply divide the batter into cupcake liners and bake for 15-20 minutes, or until a toothpick inserted comes out clean. Top each cupcake with a dollop of yema filling and enjoy!
Chef RV Yema Cake
JojoMYema Cake is a popular Filipino dessert that combines the rich flavors of yema, a sweet custard-like filling made from condensed milk, and a soft, fluffy chiffon cake. Chef RV's Yema Cake recipe takes this heavenly combination to the next level with a few twists and tweaks that will leave you craving for more!

Chef's Tips
Ensure the yema filling is thick enough before using it to layer or top the cake, otherwise it may slide off.
Beat egg whites until stiff peaks for a light, airy chiffon texture.
For a fruity twist, add grated cheese or macapuno strings on top before serving.
Use parchment paper on the bottom of the pan to help release the cake easily.
Tools Used
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Ingredients
Yema Filling
Chiffon Cake
Instructions
Prepare Yema Filling
- 1
In a saucepan, combine condensed milk, egg yolks, and evaporated milk.
- 2
Mix in cornstarch and whisk until smooth.
- 3
Cook over low heat, stirring continuously, until the mixture thickens.
- 4
Remove from heat and add butter. Stir until well incorporated.
- 5
Set aside to cool.
Make Chiffon Cake
- 1
Preheat your oven to 325°F (160°C).
- 2
In a bowl, sift together cake flour, baking powder, and salt.
- 3
Add white sugar, vegetable oil, pineapple juice, and egg yolks to the dry ingredients. Whisk until smooth.
- 4
In a separate bowl, beat egg whites, sugar, and cream of tartar until stiff peaks form.
- 5
Gently fold the egg white mixture into the cake batter.
- 6
Pour the batter into a greased and floured 9-inch round cake pan.
- 7
Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- 8
Allow the cake to cool for 10-15 minutes before removing from the pan.
Assemble
- 1
Cut the chiffon cake horizontally into two layers.
- 2
Spread a generous amount of yema filling on the bottom layer.
- 3
Place the second layer on top and cover with the remaining yema filling.
- 4
Refrigerate for at least 2 hours before serving.
Comments & Reviews
Angela R.
4/20/2023
I made this for my son’s birthday and it was a hit! The yema filling is so nostalgic.
Kevin D.
4/22/2023
Followed it to the letter—turned out really well. Next time I’ll try adding grated cheese on top.
Mira T.
4/25/2023
Thank you for this! Reminds me of Goldilocks yema cake in the Philippines.
Mia L.
4/18/2023
This cake turned out amazing! The yema filling is so creamy and brings back childhood memories.
Carlos G.
4/19/2023
It was easy to follow and tasted delicious. I added a layer of grated cheese on top—so good!
Ivy P.
4/20/2023
A bit too sweet for me, but my kids loved it! Will try reducing sugar next time.
Nutrition Facts
Serving Size: 1 slice (1/10 of cake)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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