Yema Cake Loaf Recipe

Preheat oven to 325 degrees F or 165 degrees C. Lightly butter and place parchment paper on the bottom of two 8 1/2 x 4 1/2-inch loaf pans. Set aside.

Set aside 1/4 cup sugar. 

Sift remaining sugar, flour, baking powder, and salt into a large bowl. Stir to mix. Create a well in the middle of the dry ingredients. Add egg yolks, oil, water, and zest. Beat until well combined. Set aside.

In the bowl of a stand mixer with the whisk attachment or using an electric mixer, add egg whites and cream of tartar, and whisk on Medium-High until foamy. Sprinkle, gradually, the reserved sugar to make a meringue. Whisk until stiff peaks.

Scoop out 1/3 of the meringue, and add to the batter. Fold in meringue using a large spatula. Once well mixed, add the remaining meringue in batches, folding while being careful to not over mix the batter and release all the air whipped into the egg whites. (A few thin egg white streaks is ok.) Divide evenly between the two prepared loaf pans.

Place in the oven, and bake for about 30 minutes, rotating halfway through baking. Remove from the oven when a toothpick inserted into the centers emerge clean. Let cool on a wire rack. Remove loaves from the pans, and discard parchment papers.

Make the yema topping: heat the condensed milk, egg yolks, and salt in a small saucepan over low heat until thickened. Set aside to cool to room temperature. (This makes more than needed for the loaves.) Spread the yema over the loaf and cover the top with grated cheese before slicing and serving. Serve more yema spread on the side. 

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