No-Fail Yema Cheese Chiffon Cake
No-Fail Yema Cheese Chiffon Cake
Ingredients
For the Yema Frosting
- 6 egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla essence
- 370 grams condensed milk, 1 can
- 410 ml evaporated milk, 1 can
- 30 grams butter
For the Chiffon Cake
- 4 egg yolks
- 1/4 cup sugar
- 1/3 cup milk
- 1/4 cup oil
- 1 teaspoon vanilla essence
- 1 cup cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1/3 cup sugar
For Assembly
- 4 baked chiffon cakes
- 1 batch yema frosting, prepared earlier
- as needed grated cheese
Instructions
- 1
In a saucepan, combine the 6 egg yolks, 2 tablespoons cornstarch, and 1 teaspoon vanilla essence. Whisk until well combined.
⏱️ 2 min
- 2
Add the 370 grams condensed milk and 410 ml evaporated milk to the egg yolk mixture. Whisk until fully incorporated.
⏱️ 2 min
- 3
Place the saucepan over low heat. Stir continuously with a whisk, then switch to a silicone spatula, for about 10 minutes until the mixture thickens to a custard-like consistency.
⏱️ 10 min
- 4
Remove from heat and stir in the 30 grams butter until it is smooth and completely melted into the yema frosting.
⏱️ 2 min
- 5
Strain the yema frosting through a fine-mesh sieve into a clean bowl to remove any lumps and ensure a smooth consistency.
⏱️ 3 min
- 6
Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the frosting to prevent a skin from forming. Set aside to cool.
⏱️ 1 min
- 7
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180
- 8
For the chiffon cake yolk batter: In a large mixing bowl, combine the 4 egg yolks, 1/4 cup sugar, 1/3 cup milk, 1/4 cup oil, and 1 teaspoon vanilla essence. Whisk until all ingredients are combined and smooth.
⏱️ 3 min
- 9
Add the 1 cup cake flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt to the wet ingredients. Whisk until a smooth batter forms, ensuring there are no lumps.
⏱️ 3 min
- 10
For the meringue: In a separate, clean mixing bowl, add the 4 egg whites and 1/2 teaspoon cream of tartar. Using an electric hand mixer, mix the egg whites until they become bubbly.
⏱️ 2 min
- 11
Gradually add the 1/3 cup sugar to the egg whites while continuing to mix with the electric hand mixer until stiff peaks form. The meringue should be glossy and hold its shape when the beater is lifted.
⏱️ 5 min
- 12
Gently fold a portion of the prepared meringue into the yolk batter using a spatula to lighten the mixture.
⏱️ 2 min
- 13
Pour the lightened yolk batter into the remaining meringue. Gently fold the two mixtures together using a spatula until just combined, being careful not to deflate the meringue.
⏱️ 3 min
- 14
Scoop the chiffon cake batter into individual oval-shaped aluminum molds (approximately 6 molds).
⏱️ 3 min
- 15
Bake at 180°C for 35 minutes, or until a toothpick inserted into the center comes out clean.
⏱️ 35 min•🌡️ 180
- 16
Once baked, carefully remove the molds from the oven. Invert the molds onto a cooling rack or a flat surface to cool completely.
⏱️ 1 min
- 17
Once cooled, gently tap the molds and remove the chiffon cakes.
⏱️ 2 min
- 18
To assemble, place one baked chiffon cake into a 500 ml clear plastic dessert tub. Gently press it down to fit.
⏱️ 2 min
- 19
If the yema frosting has set too much, re-whisk it briefly to make it smooth. Transfer the yema frosting to a piping bag.
⏱️ 2 min
- 20
Pipe a generous layer of yema frosting over the chiffon cake in the tub.
⏱️ 2 min
- 21
Sprinkle a generous amount of grated cheese on top of the yema frosting.
⏱️ 1 min
- 22
Cover the dessert tubs with their lids. The cakes are now ready to serve or sell.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
No-Fail Yema Cheese Chiffon Cake
For the Yema Frosting
- 6 egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla essence
- 370 grams condensed milk, 1 can
- 410 ml evaporated milk, 1 can
- 30 grams butter
For the Chiffon Cake
- 4 egg yolks
- 1/4 cup sugar
- 1/3 cup milk
- 1/4 cup oil
- 1 teaspoon vanilla essence
- 1 cup cake flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 egg whites
- 1/2 teaspoon cream of tartar
- 1/3 cup sugar
For Assembly
- 4 baked chiffon cakes
- 1 batch yema frosting, prepared earlier
- as needed grated cheese
Instructions
- 1
In a saucepan, combine the 6 egg yolks, 2 tablespoons cornstarch, and 1 teaspoon vanilla essence. Whisk until well combined.
⏱️ 2 min - 2
Add the 370 grams condensed milk and 410 ml evaporated milk to the egg yolk mixture. Whisk until fully incorporated.
⏱️ 2 min - 3
Place the saucepan over low heat. Stir continuously with a whisk, then switch to a silicone spatula, for about 10 minutes until the mixture thickens to a custard-like consistency.
⏱️ 10 min - 4
Remove from heat and stir in the 30 grams butter until it is smooth and completely melted into the yema frosting.
⏱️ 2 min - 5
Strain the yema frosting through a fine-mesh sieve into a clean bowl to remove any lumps and ensure a smooth consistency.
⏱️ 3 min - 6
Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the frosting to prevent a skin from forming. Set aside to cool.
⏱️ 1 min - 7
Preheat your oven to 180°C (350°F).
⏱️ 10 min•🌡️ 180 - 8
For the chiffon cake yolk batter: In a large mixing bowl, combine the 4 egg yolks, 1/4 cup sugar, 1/3 cup milk, 1/4 cup oil, and 1 teaspoon vanilla essence. Whisk until all ingredients are combined and smooth.
⏱️ 3 min - 9
Add the 1 cup cake flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt to the wet ingredients. Whisk until a smooth batter forms, ensuring there are no lumps.
⏱️ 3 min - 10
For the meringue: In a separate, clean mixing bowl, add the 4 egg whites and 1/2 teaspoon cream of tartar. Using an electric hand mixer, mix the egg whites until they become bubbly.
⏱️ 2 min - 11
Gradually add the 1/3 cup sugar to the egg whites while continuing to mix with the electric hand mixer until stiff peaks form. The meringue should be glossy and hold its shape when the beater is lifted.
⏱️ 5 min - 12
Gently fold a portion of the prepared meringue into the yolk batter using a spatula to lighten the mixture.
⏱️ 2 min - 13
Pour the lightened yolk batter into the remaining meringue. Gently fold the two mixtures together using a spatula until just combined, being careful not to deflate the meringue.
⏱️ 3 min - 14
Scoop the chiffon cake batter into individual oval-shaped aluminum molds (approximately 6 molds).
⏱️ 3 min - 15
Bake at 180°C for 35 minutes, or until a toothpick inserted into the center comes out clean.
⏱️ 35 min•🌡️ 180 - 16
Once baked, carefully remove the molds from the oven. Invert the molds onto a cooling rack or a flat surface to cool completely.
⏱️ 1 min - 17
Once cooled, gently tap the molds and remove the chiffon cakes.
⏱️ 2 min - 18
To assemble, place one baked chiffon cake into a 500 ml clear plastic dessert tub. Gently press it down to fit.
⏱️ 2 min - 19
If the yema frosting has set too much, re-whisk it briefly to make it smooth. Transfer the yema frosting to a piping bag.
⏱️ 2 min - 20
Pipe a generous layer of yema frosting over the chiffon cake in the tub.
⏱️ 2 min - 21
Sprinkle a generous amount of grated cheese on top of the yema frosting.
⏱️ 1 min - 22
Cover the dessert tubs with their lids. The cakes are now ready to serve or sell.
⏱️ 1 min