Yema Chiffon Cake Recipe

Position a rack in the center of the oven and preheat at 350ºF. Line the bottom of a 6-inch square cake pan with parchment paper.

To make the chiffon cake, place the egg whites and cream of tartar in a clean mixing bowl and beat for 2 minutes or until they reach soft peaks. Put mixer on medium speed: slowly add sugar and whip for another 2 minutes until the whites are glossy and still hold soft peaks.

In a separate bowl, combine the flour, baking powder, salt, and sugar and mix well with a wire whisk.

In a large mixing bowl, beat the egg yolks, milks, vanilla, oil, and lemon zest until they are combined. Add the flour mixture and beat on medium until everything is well incorporated. 

Using a rubber spatula, gently fold about 1/3 of the whipped whites into the flour mixture to lighten up the batter. Then gently fold in the remaining egg whites. Do not overmix. 
 

Spread the batter evenly in your prepared pan. Alternatively, split the batter evenly into two pans. Bake for 40-45 minutes or until the top springs back when pressed lightly and the top of the cake doesn't stick to your fingertips. Let the cake rest for a minute in the pan before turning it out to cool on a wire rack. Gently peel off the parchment and let the cake cool to room temperature.

Make the yema filling: combine the condensed milk, egg yolks, salt, and vanilla in a medium saucepan and cook over low heat for 10 minutes or until the mixture thickens into a smooth and spreadable filling. 

Cut through the cake into two even layers. Spread filling onto the first layer of cake and place the second layer of cake on top. Spread the rest of the yema filling on top of the cake and over the sides. Let the cake set in the refrigerator for an hour before serving. If desired, sprinkle grated cheese of the top of the cake.