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.

Banana cake with chocolate ganache frosting

Ingredients:

For the cake:
1 cup mashed over ripe bananas
1/2 cup vegetable oil, I used coconut oil
1 tsp vanilla
2 large eggs, at room temperature
1/2 cup milk
1 cup warm water
2 cups light brown sugar
1 and 3/4 cups cake flour
1 and 1/2 tsp baking soda
1 and 1/2 tsp baking powder
1/2 tsp salt

For the ganache:
8 ounces bittersweet or semi-sweet chocolate, cut into pieces
3/4 cup heavy cream
2 tbsp butter

Procedure:
Preheat oven at 350 degrees Fahrenheit.  Line two 8-inch baking pans with baking paper.

In a bowl, combine the sugar, cake flour, baking soda, baking powder, and salt.  Mix well making sure all ingredients are well combined.  Set aside.

In another bowl, combine all 3 eggs together, lightly whisk.  Add in the mashed bananas, vegetable oil, vanilla, milk and warm water.  Mix in the dry ingredients mixture and stir just until combined.  Pour mixture into your prepared pans and bake for 30-35 minutes or until a toothpick inserted at the center comes out clean or with just a few crumbs left.  Remove from oven and let cool completely on a wire rack.

Prepare the ganache.  Heat the cream and butter just until the mixture starts to boil.  Immediately pour over the chocolate and stir until all chocolate pieces are completely melted.  Let it cool slightly and stack and cover your banana cake.

Banana Upside down Cake

Banana upside down cake is similar to pineapple upside down cake, in that it uses sliced bananas instead of pineapples.  The sliced bananas are placed at the bottom of the pan together with the sugar syrup and topped with the batter.  As it bakes, the syrup will caramelized and absorbed by the batter, giving it the sugary, caramely taste.  I also added mashed bananas into the batter to make the banana flavor more distinct but you also omit it if you prefer a milder flavor.

Ingredients:
For the topping:
1/4 cup unsalted butter, cut into pieces
3/4 cup light brown sugar
Bananas, about 3 pieces, cut into 1/4 inch thickness

For the cake:
1 cup mashed over ripe bananas
1/2 cup vegetable oil, I used coconut oil
1 tsp vanilla
2 large eggs, room temperature
1/2 cup milk
1 cup warm water
2 cups light brown sugar
1 and 3/4 cups cake flour
1 and 1/2 tsp baking soda
1 and 1/2 tsp baking powder
1/2 tsp salt

Procedure:
Preheat oven at 350 degrees Fahrenheit.  Butter 10-inch baking pan.

Make the topping by putting the butter and sugar in a heavy saucepan under low fire.  Let it cook until sugar has completely dissolved.  Whirl the pan occasionally to distribute the sugar.  Once the sugar is completely melted and bubbles start to appear, remove from heat and transfer on your prepared baking pan.  Arrange the sliced bananas so that the bottom of the pan is completely covered.

In a bowl, combine the sugar, cake flour, baking soda, baking powder, and salt.  Mix well making sure all ingredients are well combined.  Set aside.

In another bowl, combine all 3 eggs together, lightly whisk.  Add in the mashed bananas, vegetable oil, vanilla, milk and warm water.  Mix in the dry ingredients mixture and stir just until combined.  Pour mixture into your prepared pan with the topping.


Bake for 35 to 40 minutes or until a toothpick inserted at the center comes out clean or with just a few crumbs in it.  Remove from oven and let it cool completely on a wire rack.  Transfer on a serving plate inverted.

CUSTARD CAKE

Ingredients:
For the custard:
3 eggs, room temperature
1/2 cup condensed milk
1/2 cup fresh milk
1/4 cup granulated sugar
1/4 tsp lemon rind

For the cake:
A
3 egg yolks
1/4 cup granulated sugar
3/4 cup cake flour
1/2 tsp baking powder
1/4 cup fresh milk
1/4 tsp lemon rind
B
3 egg whites
1/4 cup granulated sugar

1/2 cup granulated sugar for caramel topping

Procedure:
Preheat oven at 350 degrees.

Prepare a 9-inch round cake pan.  To make the caramel topping, in a heavy saucepan, put 1/2 cup sugar under low fire until it's completely melted.  When it's completely melted and light brown in color, transfer it to your cake pan, making sure that the bottom of your pan is completely covered.  Set aside and let it cool.

To make the custard, combine all eggs and whisk lightly.  Add the condensed milk, fresh milk, sugar, lemon rind and mix until well combined.  Strain and transfer it to your pan with the caramel topping, which should have hardened by now.

To make the cake, sift cake flour and baking powder together.  Combine the egg yolks and sugar and whisk until light.  Add cake flour mixture and mix well.  Add the milk and mix again.  Finally, add the other half of the cake flour and lemon rind and mix thoroughly.

In a separate bowl, beat your egg whites until frothy.  Add 1/4 cup sugar and continue beating until stiff peaks.  Fold your egg whites to the cake mixture, being careful not to deflate the egg whites.  Transfer mixture to your cake pan where the custard mixture is.  The cake mixture would float on top and the custard mixture at the bottom.

Put the cake pan in a larger baking dish with hot water at the bottom and bake for 40-45 minutes or until a toothpick inserted at the center of the cake comes out clean.  Let it cool completely.  The cake would deflate a little, this is normal.  Transfer it on a serving plate upside down.