YEMA CHIFFON CAKE RECIPE | THE BEST YEMA CAKE RECIPE | CHEESY YEMA CAKE RECIPE

Watch and learn my super yummy yema chiffon cake recipe (see complete list of ingredients below).
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Baking Utensils Used On This Video:
▶Imarflex Electric Hand Mixer - https://shp.ee/j2zamyh
▶Imarflex Electric Stand Mixer - https://shp.ee/jqt8xhh
▶Mixing bowl - https://shp.ee/f9qrtph
▶Aluminum baking pan 8" - https://shp.ee/stvvqdz
▶Egg White Separator - https://shp.ee/u5jrxzz
▶Stainless Whisk - https://shp.ee/ajwp46z
▶Silicone Spatula - https://shp.ee/gus7smh
▶Cake Turntable - https://shp.ee/sf2sj8h
▶Stainless cooling rack - https://shp.ee/62rniqb
▶Masflex cooking pan - https://shp.ee/hjp9idj

Yema Chiffon Cake Recipe Ala Cardinal Ingredients:
CAKE BATTER:
4pcs egg yolks
1/4 cup vegetable cooking oil
1/2 cup evaporated milk
1 tsp vanilla flavor
1/3 cup granulated white sugar
1/4 tsp salt
1 cup cake flour
1tsp baking powder

MERINGUE:
4pcs egg white
1/4 tsp cream of tartar
1/2 cup white sugar

FROSTING/FILLINGS:
4pcs eggyolks
1can 390g condensed milk
1can 370ml evaporated milk
1tsp lemon or vanilla flavor
1tsp cornstarch
1/4tsp salt

Yema Chiffon Cake Recipe Ala Cardinal Procedure:
Separate egg yolk and egg white (4pcs eggs).
In bowl, beat 4 pcs egg yolks.
Then, add 1/4 cup vegetable oil and 1/2 cup evaporated milk. Mix well.
Add 1tsp vanilla flavor, 1/3 cup white granulated sugar and 1/4tsp salt. Mix them well.
Sift 1 cup cake flour and 1tsp baking powder.
Then, mix them using a spatula.
To completely remove flour lumps, strain the cake batter. Set aside.
In another bowl, pour the egg white.
Then add 1/4 tsp cream of tartar.
Using a hand mixer, beat over low speed until fruity bubbles form.
Then, gradually add 1/2 cup white granulated sugar and beat over high speed until soft peaks form.
Combine the cake batter and the meringue well.
Transfer the cake batter into an 8" pan with parchment paper.
Tap atleast 3 times to remove the bubbles.
Bake in a preheated oven for 45-50mins at 150°C.(Note: Preheated for 10-15mins, up and down oven heat and no fan).
While waiting, let's cook the yema filling.
Combine 4pcs eggyolks, 1 can condensed milk, 1 can evaporated milk, 1tsp lemon or vanilla flavor, 1/4 tsp salt, 1tsp cornstarch
Stir until the cornstarch is dissolve.
Then, turn on the stove and set to low-medium heat.
Keep stirring until you achieve the right consistency of your yema filling.
When it's done, turn off the stove and transfer it into a bowl and set aside.
After 45mins, check the cake if it is already cooked and let it cool down.
Remove the chiffon cake from the pan and slice it horizontally into 3.
Let's assemble the cake.
Add the yema fillings on each layer and cover or coat the whole cake with yema frosting.
Then add grated cheese on top.
You can refrigerate the yema chiffon cake for atleast 2 hours before serving to keep the filling and frosting set properly.

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Happy cooking and keep safe always!

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