Yema Cake

This is a sponge cake frosted with yema.  Yema is a milk candy with eggyolks that is a common delicacy in the Philippines.  The combination of the sweet yema frosting together with the cheese topping makes a very interesting and yummy flavor.  Try it and tell me what you think.

Ingredients:
For the cake:
A
1 cup cake flour, sifted
1-1/2 tsp baking powder
6 tbsp granulated sugar
1/2 tsp salt

B
4 egg yolks
1/4 cup vegetable oil, I used coconut oil
1/3 cup water
1/2 tsp lemon extract

C
4 egg whites
1/4 tsp cream of tartar
6 tbsp granulated sugar

For the yema frosting:
1-1/2 cup condensed milk
4 egg yolks
2 tbsp butter
1 tsp vanilla
Grated cheese for topping

Procedure:
Make the cake.  Preheat oven at 350 degrees F.  Line two 8-inch round baking pans with baking paper.

In a bowl, combine the cake flour, baking powder, 6 tbsp sugar and salt.  Set aside.  In another bowl combine the egg yolks, vegetable oil, water and lemon extract.  Combine the flour mixture to the oil mixture and mix well, until no lumps are seen.

In a separate bowl, combine egg whites and cream of tartar.  Beat until frothy.  Add in 6 tbsp sugar gradually while continuing to beat until the egg whites form soft to medium peaks.

Fold in the egg white mixture to the flour mixture.  Be careful not to deflate the egg white mixture.

Pour on to your prepared pans and bake 20-22 minutes or until a toothpick inserted at the center comes out clean.  Let it cool completely on a wire rack.

Meanwhile, prepare your yema frosting.  Combine the condensed milk and egg yolks and mix.  Over low heat, cook mixture until slightly thickened but of spreading consistency.  Remove from heat and add in vanilla and butter.  Mix well and let it cool completely before frosting the cake.

Place one cake on your cake rack and frost top with yema frosting.  Stack the other cake on top and frost completely.  Top with grated cheese.