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Tantalizing Tuesday – Yema Cake

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Juhls at the Not So Creative Cook posted a recipe that had me intrigued: Yema Cake with a condensed milk frosting. – That sounds different, I thought! A traditional cake from the Philippines: great!

I have made butter icing, royal icing, even cream cheese icing, but never condensed milk icing, so I decided I had to make it for Lin’s recipe challenge.

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Yema cake  is a traditional Filipino recipe and often eaten with Yema Balls: sweet balls of condensed milk goodness, rolled in sugar!! Wow!! My kids would have loved these when they were younger and thought it was a great sugar-fix especially with Easter so close!

YemaBalls
Source: Not So Creative Cook

However, they are now older and a cake is more eagerly received, so my contribution for the challenge will simply be the oh- so- divine texture of Yema Cake.

The cake itself has a sponge like texture and looks very similar to a sponge or Madeira cake. Jhuls called the base a ‘Chiffon cake’ and it does feel a little like a soft light texture on one’s palette! I pretty well stuck to the Yema cake recipe posted below, apart from two small variations. The first, a variation in cooking times that can probably attributed to my oven/cooktop’s fastidious ways, and secondly, when it came to the frosting, me being me, I couldn’t resist adding a bit more lemon juice to the mix.

So what did I think of the cake?

If truth be told, before I was able to add the frosting, half of it disappeared down my family’s gob!!! [embarrassing smile]

The frosting itself is quite rich: it is, after all made with condensed milk, and whilst this is a bit rich for my liking, those who are condensed milk fans will absolutely love it.

Jhuls recommended cooking the frosting for 30 minutes but I found it was set and thickened after 10-15 minutes, no matter how low the thermostat on my stove was set.

Rating:  10/10 – A winner!

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The remainder left – ready for frosting!

YEMA Cake Recipe

[Source: Not so Creative Cook]
  • Servings: Yield one 10-inch cake

Ingredients:

For the Chiffon Cake:

  • 1¼ cup cake flour**
  • ¾ cup sugar
  • 2 tsp baking powder
  • ½ tsp salt
  • 4 eggs (yolk and white separated)
  • ½ cup evaporated milk
  • ¼ cup olive oil or canola oil
  • 1 tsp vanilla
  • ½ tsp cream of tartar

For the Yema Frosting:

  • 1 14-oz. can condensed milk
  • ½ cup evaporated milk
  • 4 egg yolks
  • 3 Tbsp butter, softened
  • 1 tsp fresh lemon juice

Instructions:

Ed’s note: ** As I don’t have access to cake flour, I removed 1 1/4 tablespoon of flour from the flour and replaced this with cornflour. 

For the cake:

  1. Slightly grease one 10″ round baking pan. Preheat oven to 350ºF. [I used a silicone mould lined on the base with baking paper – Ed]
  2. In a bowl, mix flour, ½ cup sugar, baking powder and salt until well combined. Make a well in the middle and add the egg yolks, milk, oil and vanilla. Whisk until smooth. In another bowl, combine 4 egg whites and cream of tartar. Using a mixer on high speed, mix until soft peaks begin to form. Gradually add the remaining ¼ cup of sugar and continue mixing on high speed until the mixture forms stiff peaks.
  3. Fold in the meringue (egg white mixture) into the flour-yolk mixture until well combined. Pour mixture over the prepared baking pans. Bake in preheated oven for 25 -28 minutes [my oven took 35 minutes to cook the cake – Ed] or until cake tester/toothpick, inserted in the middle, comes out clean.
  4. Remove from oven and allow to cool down in pan for about 10 minutes. Remove from pan and transfer on a wire rack. Allow to completely cool down.

For the frosting:

  1. In a saucepan, mix all ingredients using a whisk until well combined. Cook with constant stirring over low heat for 30 minutes or until thick and spreadable.
  2. Remove from heat and allow to cool down.

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To assemble:

Carefully cut the cake into two even layers. Place the first layer on a cake dish. Spread about 3/4 cup frosting on top. Put the second layer on top. Spread the remaining frosting on the top and sides of the cake. Using a fork, create lines on the frosting. Sprinkle your choice of toppings, or you can just without.

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Yema Cake – Good to eat whilst Pondering About Something

Tantalizing Tuesdays

Check out Lin’s recipe exchange here

Community

Tantalizing Tuesdays – Danish Spice Cake

I apologize in advance if you resent, dislike or even hate my post, due to the addictive properties of this recipe. As if the aroma of gingery,’Christmas’ spices wasn’t enough to entice you to cook it on a regular basis, your taste buds will be screaming out for just another slice! Read on and you’ll discover this cake recipe is not all bad, indeed it has many health benefits, derived mainly from the spices it contains. Amazingly, it is a cake that can actually help with weight control, and a variety of digestive ailments. Using a pro biotic yoghurt, instead of buttermilk, magnifies the benefits of a slice or two of Danish Spice Cake.

danish cake

Fast Facts about Spices:

Cinnamon is a source of calcium, iron, vitamins, fiber, and can assist with  a variety of digestive ailments such as gas and bloating and has a mild anti-inflammatory effect. Studies have shown improved insulin sensitivity and blood glucose control by taking as little as half a teaspoon of cinnamon per day. Improving insulin resistance can help in weight control as well as decreasing the risk for heart disease. [Source:http://cinnamonnutrition.com/index.html%5D ]

Then there is Cardamon, and its various health benefits – gastrointestinal protection, cholesterol control, relief from cardiovascular issues, and the improvement of blood circulation in the body. It is useful for curing dental diseases and urinary tract infections such as cystitis, nephritis, and gonorrhea. Cardamom possesses aphrodisiac properties and is also used as a cure for impotency, erectile dysfunction, and premature ejaculation. [Source and read more here]

Enough of the fast facts: What are waiting for: bring it on!

Danish Spice Cake

Ingredients:

2 dl Dark Brown sugar

0.5 dl White sugardanish cake

4.5 dl Flour

1 tsp Baking soda

1 tsp baking powder

2 tsp Ground  Cardamom

2 tsp Cinnamom

2 tsp Ginger

2 tsp Clove

1 tsp Mixed Spice

1 tsp Ground Nutmeg

2 tblspn  Cocoa Powder

Pinch salt

2ooml Buttermilk or Vanilla Yoghurt

2 Eggs

1ooml melted Copha/Coconut oil/Vegetable oil

 Method:

Mix all the dry ingredients with a wooden spoon. Ensure melted copha and buttermilk is at  room temperature and add to the dry ingredients.

Mix well, but not too much.  If the copha solidifies, place the bowl over a hot water bath and gently fold until even.

Pour into greased cake tin, I used a ‘kugelhof’ mould

Bake in oven 175° celsius (350°F) for about 40 minutes.

Cool 10 mins  before turning out.

For extra decadence (entirely optional): Drizzle melted butter over the top and sprinkle liberally with cinnamon sugar/dusting sugar.

Tantalizing Tuesdays

Tips for measure conversions: 

American

1 cup = 8 fl oz = 2.4 dl = 24 cl = 240 ml

British

1 cup = 10 fl oz = 2.8 dl = 280 ml

Australian

dl 

1 deciliter = 6 (scant) tablespoons

There are many good reasons to indulge in a cake like this: It doesn’t require heavy lashings of icing, and the less sugar we eat, the better for us, right?  (there is plenty of sugar in the cake itself, so why add more?) And while we are eating it, think of all the good things the spices are doing for our bodies! That is really something to ponder about.