Recipe Of Yema Cake

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. Line the bottom with parchment paper for easy removal.

2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.

3. In a separate bowl, beat the egg whites until soft peaks form. Gradually add in half of the sugar and continue beating until stiff peaks form. Set aside.

4. In another bowl, beat the egg yolks and the remaining sugar until light and fluffy. Add the vegetable oil, milk, and vanilla extract, and mix until well combined.

5. Gradually fold the dry ingredients into the egg yolk mixture until just incorporated. Gently fold in the beaten egg whites until no streaks remain.

6. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan.

7. While the cake is cooling, make the yema filling. In a saucepan over low heat, combine the sweetened condensed milk, egg yolks, and butter. Cook, stirring constantly, until the mixture thickens, about 10-15 minutes. Remove from heat and stir in the vanilla extract. Let it cool slightly.

8. Once the cake has cooled, carefully invert it onto a clean surface. Peel off the parchment paper and spread the yema filling evenly over the cake.

9. To make the meringue frosting, beat the egg whites in a clean bowl until frothy. Add the cream of tartar and continue beating while gradually adding the sugar. Beat until stiff peaks form.

10. Spread the meringue frosting over the yema-filled cake, making swirls with a spatula for a decorative finish.

11. Preheat your broiler and place the cake on the top rack. Broil for 2-3 minutes or until the meringue is lightly browned.

12. Allow the cake to cool before slicing and serving. Enjoy the decadent layers of sponge cake, creamy yema filling, and fluffy meringue frosting in each delightful bite.