If you crave for Yema Cake and cannot buy the famous brand, or you find that baking chiffon cake is tricky, you might want to try this instead.
- 1 box (200g) Maya Butter Cake Mix
- 4 tablespoons softened butter
- 2 eggs
- 1/2 cup water
- Pre-heat oven to 350*F / 177*C.
- Grease your pan with butter or vegetable oil.
- Mix all ingredients in a bowl until well blended.
- Pour into the prepared pan, until 3/4 full.
- Bake for 30 minutes, or until done.
- 3 egg yolks
- 1 can of condensed milk
- 1 small can of evaporated milk
- 1/2 tbsp of cornstach diluted in 2 tablespoons of water
- 1 1/2 tablespoons of butter
- zest of one lemon
- grated cheddar cheese
- Mix all ingredients (except butter) in a sauce pan until well combined.
- Over very low heat, cook the custard mixture, making sure you constantly stir it so it won't curdle and form into lumps.
- Once the mixture is slightly thick, add butter and cook until amber in color (still mixing it constantly).
- When the desired consistency is achieved, turn off the heat and allow the custard to cool.
For this recipe, I was able to make two cakes using a small leche flan llanera as my baking pan, and I also had a small amount of cake batter left to make three small heart shaped cakes using a cookie pan. I had more yema frosting left, so I reserved it and made another batch of Yema Cake, using the traditional chiffon cake recipe, which I will share next time.
Did I like it? Oh yes! The yema frosting obviously is on the sweet side, but I am glad at how the cheese counter the sweetness. It was good timing actually, my mom had guests and served this to them and they loved it...even asked me for the recipe!
What I liked about the Maya Butter Cake mix is that it can be baked using the oven toaster - so, it makes baking easier for everyone. Will try the steamed variety next time, just to test if I would like it.
*** Jenn ***