Yummy Yema Chiffon Cake

Oh, Yema Chiffon Cake—just saying the name makes my mouth water! I still remember the first time I made this for my family’s Sunday lunch. The second that golden, fluffy cake came out of the oven, the whole kitchen smelled like sweet vanilla and caramelized dreams. And when I sliced into it, revealing that cloud-like crumb wrapped in creamy yema? Let’s just say there were no leftovers.

This isn’t just any cake, friends. It’s a Filipino treasure, the kind you’ll find at birthday parties, holiday tables, or even just a lazy afternoon with a cup of strong coffee. The chiffon is so light it practically floats off the plate, but that rich yema filling? That’s where the magic happens—sweet, velvety, and just a little bit nostalgic.

Trust me, once you try this Yema Chiffon Cake, you’ll understand why my nieces and nephews beg me to make it every time they visit. It’s celebration and comfort all in one slice. So grab your mixing bowls—let’s bake some happiness!

Why You’ll Love This Yema Chiffon Cake

Listen, I’ve baked my fair share of cakes, and this Yema Chiffon Cake? It’s got a special place in my heart (and my recipe box). Here’s why it’ll steal yours too:

• Cloud-like fluffiness: That chiffon texture? Pure magic. It’s so light, you’ll swear it’s floating—until the yema pulls you right back down to dessert heaven.
• Creamy yema filling: Sweet, buttery, and just thick enough to cling to every bite. It’s like the cake is giving you a caramel hug.
• Crowd-pleaser: Birthday? Potluck? Just-because-Tuesday? This cake disappears faster than my willpower near a cookie jar.
• No meat, no problem: Vegetarian friends can dig in guilt-free (though good luck saving them a slice—my brother-in-law once ate half the cake before dinner).
• Celebration-ready: Fancy enough for holidays but easy enough for weekend cravings. Bonus: It looks way more impressive than it is to make!
• Nostalgia factor: One bite and you’re transported to Filipino bakeries or childhood memories. Or, if you’re like me, both at once.

Seriously, this cake checked all my boxes—and then licked the spoon clean. Wait until you see faces light up at first bite!

Ingredients You’ll Need for Yema Chiffon Cake

Okay, time to raid your pantry! Don’t worry, most of these are kitchen staples—except maybe the yema ingredients, but trust me, they’re worth the hunt. Pro tip: Measure everything before you start. It’s like setting the stage for a baking masterpiece!

For the Chiffon Cake

• 4 egg yolks: Fresh ones, please! They give the cake that gorgeous golden color and rich flavor.
• ¼ cup vegetable oil: Any neutral oil works, but I’m partial to sunflower or canola for their light texture.
• ½ cup evaporated milk: Not sweetened condensed milk—that’s for the yema! This keeps the cake moist without making it heavy.
• 1 teaspoon vanilla flavor: The good stuff. If you’ve got vanilla beans, scrape half a pod in here for extra luxury.
• ⅓ cup granulated white sugar: For the yolk mixture. We’ll add more to the egg whites later—patience!
• ¼ teaspoon salt: Just a pinch to balance the sweetness. Don’t skip it!
• 1 cup cake flour: Sifted, always sifted. All-purpose flour works in a pinch, but cake flour gives that feather-light crumb we’re after.
• 1 teaspoon baking powder: Our little rising helper. Check the expiry date—nothing sadder than flat chiffon.
• 4 egg whites: Room temp is key! Cold whites won’t whip up as fluffy.
• ¼ teaspoon cream of tartar: The secret weapon for stable meringue. No tartar? A few drops of lemon juice can sub in.
• ½ cup white sugar: Added gradually to the egg whites. Yes, it’s extra sugar—this is dessert, after all!

For the Yema Filling

• 4 egg yolks: Save those leftover whites for macarons or meringues tomorrow!
• 1 can (390g) condensed milk: The thick, sweet heart of yema. Go for full-fat—this isn’t the time to count calories.
• 1 can (370ml) evaporated milk: Thins the mixture just enough without losing that luscious texture.
• 1 teaspoon lemon or vanilla flavor: Lemon adds brightness, vanilla adds warmth. I use half of each sometimes—rebel baker here!
• 1 teaspoon cornstarch: Our thickening buddy. Arrowroot powder works too if you’re out.
• ¼ teaspoon salt: Again, that sweet-and-salty magic. You’ll thank me later.

See? Nothing too wild. Now let's turn these into the most heavenly Yema Chiffon Cake you’ve ever tasted!

Step-by-Step Yema Chiffon Cake Instructions

Alright, let’s get baking! I promise this isn’t as tricky as it looks—just follow these steps, and you’ll have a showstopper Yema Chiffon Cake that’ll make you feel like a pastry pro. I’ve broken it down so it’s easy-peasy.

Making the Chiffon Cake

1. Preheat that oven! Crank it to 350°F (175°C). No guessing—use an oven thermometer if you’ve got one. Chiffon cakes are divas about temperature.
2. Whisk the wet team. In a big bowl, beat those egg yolks until they’re smooth and pale. Drizzle in the oil while whisking—think slow and steady. Add evaporated milk, vanilla, sugar, and salt. Keep whisking until it’s all best friends.
3. Sift the dry squad. Grab a sifter and dust that cake flour and baking powder right into the yolk mixture. Fold gently—no heavy-handed stirring! We want air, not arm workouts.
4. Whip the whites. In a spotlessly clean bowl (any grease kills meringues!), beat egg whites and cream of tartar until foamy. Gradually add the sugar, a spoonful at a time, until you’ve got glossy, stiff peaks. Pro tip: Flip the bowl upside down—if the meringue doesn’t budge, you’re golden.
5. Marry the batters. Dollop a third of the meringue into the yolk mixture and fold gently. Repeat until it’s all combined—no streaks! Think of it like folding clouds into sunshine.
6. Pan etiquette. Pour into an ungreased chiffon pan (trust me, the cake needs to cling to rise). Smooth the top with a spatula, then give the pan a gentle tap to pop any big bubbles.
7. Bake it right. 35-40 minutes, middle rack. It’s done when the top springs back at a light touch. Critical step: Immediately invert the pan over a bottle or cooling rack. Let it hang upside down until completely cool—this keeps it from collapsing like a deflated balloon.

Preparing the Yema Filling and Assembly

1. Whisk and dream. In a saucepan, whisk egg yolks, condensed milk, evaporated milk, your chosen flavor, cornstarch, and salt until smooth. No lumps allowed!
2. Low and slow. Cook over low heat, stirring constantly with a wooden spoon. This stuff thickens fast—don’t walk away unless you want scrambled yema (not as tasty as it sounds).
3. Patience pays. When it coats the back of a spoon thickly (about 10-12 minutes), take it off the heat. Let it cool completely—it’ll thicken more as it sits. Stir occasionally to prevent a skin.
4. Release the cake. Once cooled, run a thin knife around the edges and center tube of the pan. Gently lift the cake out—it should be springy and fragrant.
5. Slice and fill. Cut the cake horizontally into two layers. Spread a generous layer of yema on the bottom half, then sandwich with the top. Frost the outside with remaining yema or keep it naked—your call! (I go full frosting because life’s short.)

And there you have it—a Yema Chiffon Cake that’s equal parts impressive and irresistible. Now, try not to eat the whole thing in one sitting. (No promises.)

Yema Chiffon Cake Variations

Listen, I love the classic Yema Chiffon Cake as much as the next person, but sometimes you gotta mix things up—especially when your pantry rebels or your taste buds crave adventure. Here are my favorite twists that still keep the spirit of this fluffy, creamy dream alive:

Flavor Twists

• Citrus sunshine: Add a tablespoon of lemon or orange zest to the cake batter. That bright zing cuts through the sweetness like a tropical breeze.
• Ube madness: Swap half the evaporated milk in the yema filling with ube extract or halaya (purple yam jam). Suddenly, you’ve got a vibrant purple surprise inside!
• Coffee kick: Dissolve a teaspoon of instant espresso powder into the yolk mixture. Coffee and caramel? A match made in dessert heaven.

Allergy-Friendly Swaps

• Dairy-free: Use coconut milk instead of evaporated milk in both cake and filling. For the condensed milk, there are great vegan versions in stores now (or make your own with coconut milk and sugar).
• Egg-free cake: Replace eggs with aquafaba (chickpea brine)—3 tablespoons per egg. Whip it like meringue, fold it in gently. It won’t be quite as airy, but still delicious.
• Gluten-free: Swap cake flour for a gluten-free blend with xanthan gum. Add an extra egg yolk for moisture—it’ll be denser but still tasty.

Next-Level Ideas

• Salted caramel yema: Stir a pinch of flaky sea salt into the cooled filling. Sweet, salty, and impossible to resist.
• Chocolate drizzle: Melt dark chocolate with a splash of evaporated milk, then zigzag it over the frosted cake. Because chocolate makes everything better.
• Mini cakes: Bake the batter in muffin tins (ungreased!), then fill each with a dollop of yema. Perfect for parties—or for pretending you’ll share.

The best part? Once you’ve mastered the basic Yema Chiffon Cake, these variations are just a hop, skip, and a whisk away. So go ahead—play with your food. I won’t tell!

Serving and Storage Tips for Yema Chiffon Cake

Now that you’ve baked this beauty, let’s talk about keeping it perfect—because nobody wants sad, soggy cake (unless you’re into that, and hey, no judgment). Here’s how to make your Yema Chiffon Cake shine from first slice to last crumb:

Serving Like a Pro

• Chill first: Pop the cake in the fridge for at least an hour before slicing. That yema filling firms up just enough to hold its shape when cut—no oozy messes!
• Warm your knife: Dip a sharp knife in hot water, wipe it dry, then slice. Repeat between cuts for clean, crumb-free edges. (My aunt taught me this trick—game changer!)
• Garnish magic: A dusting of powdered sugar or toasted coconut flakes adds flair. For special occasions, top with gold leaf—because you’re fancy like that.

Storing Without Sacrificing Fluff

• Fridge life: Covered with a cake dome or loosely wrapped in plastic, it’ll stay fresh for 3 days. The chiffon might dry out a tad, but that yema keeps things luscious.
• Freezer hack: Wrap individual slices tightly in plastic, then foil. Freeze for up to 1 month. Thaw overnight in the fridge—no microwave rushing unless you like warm cake soup (actually… not bad).
• Filling safety: If your kitchen’s hot, store the cake in the fridge after 2 hours to keep the yema happy. Dairy + heat = unhappy tummies.

Reviving Leftovers

• Frozen slice rescue: Microwave for 10 seconds or let it come to room temp. Or eat it cold—I won’t tell if you sneak a midnight snack straight from the freezer.
• Day-old refresh: Sprinkle a few drops of evaporated milk on the cake plate before placing the slice. It’ll soak in just enough moisture without getting soggy.

Remember, the best Yema Chiffon Cake is one that gets eaten—so don’t save it “for good.” Every day with this cake is a good day!

Helpful Notes for Perfect Yema Chiffon Cake

Alright, friend, let’s talk cake secrets—the stuff that turns "pretty good" into "OH MY GOSH, HOW DID YOU MAKE THIS?" I’ve had my fair share of chiffon flops (hello, pancake-shaped cakes), so here’s everything I wish someone had told me the first time:

Non-Negotiables

• No greasing the pan—ever. Chiffon needs to cling to the sides as it rises. Grease = slide = sad flat cake. Learned this the hard way at my cousin’s birthday party. (We ate it anyway with extra yema—problem solved!)
• Egg whites at room temp. Cold whites won’t whip properly. If you forgot to take them out, soak the whole eggs (in shells!) in warm water for 5 minutes before separating.
• Stiff peaks mean business. When whipping meringue, keep going until you can hold the bowl upside down without drama. Soft peaks collapse faster than my willpower near warm yema.

Troubleshooting

• Sunken middle? Probably underbaked or cooled right-side up. Next time, test with a toothpick—it should come out clean—and immediately invert the pan. Gravity is your ally!
• Rubbery texture? Overmixed batter. Fold the meringue gently like you’re tucking in a baby cloud. No vigorous stirring!
• Yema too thin? Didn’t cook long enough or forgot cornstarch. Pour it back in the pan and cook another 3-5 minutes, stirring constantly. It thickens more as it cools.

Pro Shortcuts

• No chiffon pan? Use an angel food cake pan or even two loaf pans (ungreased!), but reduce baking time by 5-10 minutes.
• Cake flour hack: For every cup of all-purpose flour, remove 2 tablespoons and replace with cornstarch. Sift twice—it makes a difference!
• Yema emergency: If it curdles (happens to the best of us), strain it through a sieve and whisk in a tablespoon of cold milk.

Remember, even "imperfect" Yema Chiffon Cake tastes incredible. My first attempt looked like a golden frisbee, but my family still raved about it. The real secret? Bake with love—and maybe an extra spoonful of yema.

Frequently Asked Questions About Yema Chiffon Cake

I’ve gotten so many questions about this Yema Chiffon Cake over the years—some from panicked bakers at midnight (we’ve all been there). Here are the answers to the big ones, so you can bake with confidence!

Can I use all-purpose flour instead of cake flour?

You can, but the texture won’t be as light. If you’re in a pinch, make this swap: For every cup of all-purpose flour, remove 2 tablespoons and replace with cornstarch. Sift it three times—yes, three!—to mimic cake flour’s airiness.

How do I prevent a soggy filling?

Two tricks: 1) Let the yema cool completely before spreading (warm filling = steam = soggy cake). 2) Assemble the cake no more than 2 hours before serving. If you need to prep ahead, store the cake and filling separately in the fridge, then assemble last minute.

Why did my chiffon cake collapse?

Usually one of three culprits: 1) Underbaked (toothpick should come out clean), 2) Pan was greased (never do this!), or 3) You didn’t invert it upside down to cool. Chiffon cakes need that gravity assist to stay tall and proud.

Can I make this without eggs?

For the yema filling? Tough—it’s egg-based by nature. But for the cake, try aquafaba (3 tablespoons per egg). Whip it like meringue, fold gently. It won’t be quite as fluffy, but still delicious with that creamy yema.

How do I know when the yema is thick enough?

Drag a spoon through the filling—if the path holds for 2 seconds before merging back together, it’s ready. Too thin, and it’ll run; too thick, and it’s like frosting. Aim for pudding consistency. And remember: it thickens more as it cools!

Final Thoughts

Well, there you have it—my everything-I-know guide to making the most dreamy Yema Chiffon Cake. Just writing this makes me want to preheat the oven and whip up another batch! Whether it’s your first time baking chiffon or your hundredth, I hope this recipe brings you as much joy as it’s brought my family over the years.

Because here’s the truth: this cake isn’t just about flour and eggs. It’s about the way my niece’s eyes light up when she sees it on the table. It’s about the laughter shared over second (okay, third) slices with good coffee. It’s about creating those little moments that taste like home.

So go ahead—bake it for someone you love. Or better yet, bake it just for you. Then come tell me all about it! Did the cake rise like a champ? Did you try any fun variations? I want to hear your baking stories, your happy accidents, your proud victories. After all, that’s what recipes are for—to make memories, one delicious bite at a time.

Now if you’ll excuse me, I think I hear my mixing bowls calling… Happy baking, friends!

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