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Yema cake is quietly becoming popular in the Philippines, with the best ones in Laguna (according to what I have tasted so far). Popular yema cake brands include Rodillas. Along the national highway of Los Banos, you will find many stalls offering this cake. You can just choose from the varieties present. Yema candies are the first to become well known. Prior to this cake, yema candies fill those stalls (although you can still see them to date).

In its basic form, yema is condensed milk that is thickened with egg yolks and mixed with sugar. Yema is the Spanish term for egg yolk. That is what the candies are. Therefore, although the candies are very common in the Philippines, they may not have originated in the country.

This recipe here is yema cake. It is a kind of chiffon cake or sponge cake with cheese and yema. This cake is not a traditional one, but it is well loved by many. It is sweet, soft, and perfect with cheese toppings. Once you try it, you will not get enough of it. It is now commonly served in birthday celebrations as birthday cake.  

Although it seems delicate, this cake is easy to make. This recipe can be divided into two parts: making of cake and preparation of filling and icing/topping. Icing is crucial in this cake. It can determine its final taste. The thick and sticky yema frosting  gives so much sweetness, which is balanced by the cheese topping. In making the icing, condensed milk and egg yolks are the key ingredients in having that thick custard. Other recipes also add in vanilla and butter. Please do not forget your grated cheese. Enjoy your creation!

Easy Yema Cake Recipe


  • For the cake:
  • 50 g butter
  • 250 g cream cheese
  • 110 ml milk
  • 1 vanilla pod optional
  • 60 g all purpose flour
  • 20 g cornstarch
  • 1/4 tsp salt
  • 6 egg yolks
  • 1 tsp calamansi or lemon juice
  • 6 egg whites
  • 1/4 tsp cream of tartar
  • 140 g sugar
  • 1 tsp vanilla extract
  • For the filling or icing
  • 2 cans condensed milk
  • 6 egg yolks
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 cup butter
  • 1/2 cup grated cheese


  • In a small pan over simmering water, melt together cream cheese, butter and milk. If you opt to use vanilla beans, scrape the beans from the vanilla pod and add it to the pan.
  • Once melted, cool to room temp. Using a mixer, add in flour,cornstarch, salt. Then add in egg yolks and lastly the lemon juice. Set aside.
  • In a separate bowl, mix egg whites and cream of tartar until foamy (or frothy). Add in vanilla then gradually add sugar until stiff peaks form.
  • Fold in the egg whites to the cream cheese mixture. Make sure everything is well combined.
  • Pour batter into an 8-inch round cake pan covered with parchment paper. Bakethe cake in a water bath for 1 hour and 10 minutes or until done at 325F.
  • To make the icing, open two cans of condensed milk and pour it over a pan. Add in egg yolks and cook in low heat.
  • Add in vanilla and almond extract. Cook until it thickens enough to spread. Add in butter.
  • To assemble the Yema Cake, divide cake into two. Add the filling then cover it with the other half of the cake.
  • Cover the rest of the cake with icing. Top with grated cheese.



Panlasang Pinoy Recipes™ is a food blog that compiles delicious and easy to prepare recipes from various sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. Read More

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