Yema Cake Loaf Recipe

The condensed milk topping is the best!

Yema, or an egg curd made with condensed milk, egg yolks, and flavored with dayap or lemon zest, is a classic spread. It’s what makes this cake loaf recipe so irresistible!  

Yema Cake Loaf Recipe

Roselle Miranda
The condensed milk topping is the best!
Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 50 minutes
Course Dessert, Snacks/Merienda
Cuisine Filipino
Servings 2 loaves

Ingredients
  

Yema Cake Loaf Ingredients

  • 3/4 Cup sugar divided
  • 1 Cup all-purpose flour
  • 1/2 tablespoon baking powder
  • 1/2 teaspoon Salt
  • 3 large eggs separated
  • 1/4 Cup vegetable oil
  • 1/4 Cup water
  • zest from dayap lime, or lemon
  • 1/8 teaspoon cream of tartar or lemon juice
  • 1/2 Cup sweetened condensed milk
  • 2 large egg yolks
  • 1/8 teaspoon Salt
  • 1 Cup Cheese grated

Instructions
 

  • 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. READ THESE: MORE YEMA RECIPES No-Bake Chocolate Yema Cake Recipe Peanut Yema Cupcakes Recipe
Keyword classic
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