Yema Cake Slice the cake in half horizontally. Set Aside.

Prepare the Filling:

In a sauce pan, combine evaporated milk,
INGREDIENTS: condensed milk, egg yolks and vanilla.
Simmer over low heat while stirring constantly
BATTER:
until mixture becomes slightly thick.
2 cups cake flour, sifted
3 tsp baking powder Remove from heat. Set aside.
1 tsp salt
1/2 cup vegetable oil Prepare the Cake:
7 egg yolks
3/4 cup sugar
Spread the part of the yema filling on top of the
1 cup whole milk
1 tsp lemon extract halved cake.
Place the other half of the cake and cover the
MERINGUE: whole cake with the yema filling.
7 egg whites Top with grated cheese.
1 tsp cream of tartar
1/4 cup sugar
*** You can substitute cake flour to all purpose
flour. Use the following method:
YEMA FILLING & FROSTING:
7 egg yolks
1 can (12 oz) evaporated milk Measure out 1 cup of all-purpose flour.
1 can (14 oz) condensed milk Remove 2 tablespoons of all-purpose flour and
1 tsp vanilla place it back in your flour canister.
Replace the removed all-purpose flour with 2
tablespoons of cornstarch.
HOW TO PREPARE: Sift flour 5 times. Sifting the flour and
cornstarch together will help thoroughly
Preheat oven at 350F.
combine the mixture and help to lighten and
Line or grease a cake pan. ( I used 13 x 9).
aerate the flour.
Combine cake flour, baking powder and salt in a
bowl.
In a separate bowl, put together vegetable oil,
egg yolks, sugar, milk and lemon extract.
Beat until mixture is smooth.
Add the flour mixture. Continue mixing until
well blended. Set aside.
In a separate bowl, beat egg whites until frothy.
Add cream of tartar.
Gradually add in sugar and continue to beat
until stiff but not dry.
Fold the meringue into the batter using a
spatula.
Transfer the mixture into the prepared pan.
Bake for 30 minutes or until toothpick inserted
comes out clean. * Do not overbake. Cake will
be dry.
Remove from oven and let it cool.