If you are trying to expand the cakes and sweet treats offered in your bakery business, you might want to try the Yema Cake – a recipe that is tried and tested to be one of the favorites in the business.
What makes this recipe easy to sell is that you can place this inside individual food-grade tubs (clear, microwaveable food containers are recommended) and decorate the outside to create a gift item! This would make a great option to sell during Christmas season and anytime throughout the year.
Check out this delicious yema cake recipe shared by Sibuyas Republic.
Ingredients:
Cake
- 1 ¼ cake flour, sifted
- ¼ cup granulated sugar
- ½ tsp salt
- 1 tsp baking powder
Egg yolk mixture
- 4 egg yolks
- ¼ cup canola or vegetable oil
- ½ water (you can also use milk or flavoring like orange/lemon juice)
Egg white mixture (Meringue)
- 4 egg whites
- ¼ cup granulated sugar
- ½ tsp cream of tartar
For Yema frosting
- 4 egg yolks
- 1 can condensed milk
- 1 can evaporated milk
- 1 small pinch salt
- 1 tsp vanilla extract
Extra toppings
- grated cheddar cheese
Procedure:
- Preheat oven to 180 °
- Mix the dry ingredients for the cake in a mixing bowl. Set aside.
- Create the meringue by placing the egg whites and cream of tartar in another mixing bowl; beat at high speed until foamy. Slowly add the sugar and beat until the peaks are firm. Set aside.
- Make a well at the center of the dry ingredients in the first mixing bowl; add the ingredients from the egg yolk mixture (egg yolks, oil, water/flavoring). Mix well until there are no more lumps but do not overbeat.
- Divide the meringue mixture in three and fold into the cake mixture.
- Divide the final mixture into 5 leche flan molders, making sure to fill only 2/3 of the molder.
- Bake for 10-15 minutes in the middle rack of the oven.
- As soon as the cake is baked, place it inside the food container.
- Top the cake with the yema frosting you can prepare by cooking all the ingredients together, until thick, on slow heat.
- Finish your cake with grated cheddar cheese toppings.
Practice making this delicious yema cake at home so you can offer this new recipe to your clients.
Good luck!
Joy is a licensed chemist who left the lab for love! A certified bookworm who also loves to write, she chose to become a writer to pursue her passion and also have more time for her husband and kids. She’s the site’s pioneer writer.
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