Yema cake

Chiffon sponge under a thick yema frosting, with grated cheese over the top.

Egg. Not vegetarian — contains cheddar whose rennet the source does not name.

Ingredients

sponge

• 140 g cake flour
• 6 eggs, separated
• 180 g caster sugar
• 90 ml oil
• 90 ml milk
• 1 teaspoon baking powder
• 0.5 teaspoon cream of tartar
• 0.25 teaspoon salt

yema frosting

• 4 egg yolks
• 400 g condensed milk
• 40 g butter
• 60 g cheddar, finely grated
• 0.25 teaspoon salt

Method

1. THE FROSTING IS COOKED SOFTER THAN YEMA CANDY. The candy page on this site takes the same mixture to the point where it holds a ball; here you stop a good five minutes earlier, while it still falls off the spoon in a thick ribbon. Taken as far as the candy, it sets hard on the cake and cracks when you cut it.
2. Sponge: yolks beaten with 80 g of the sugar 4 minutes until pale; oil in a thin stream; milk; then the flour, baking powder and salt sifted in and folded smooth.
3. Whites with the cream of tartar to soft peaks, the remaining 100 g of sugar added a spoonful at a time, whisked to a meringue that peaks with a drooping tip.
4. Fold the meringue in in three goes, the first stirred in properly to loosen the batter and the other two folded gently.
5. Into a lined 23 cm tin. Bake at 165C for 35 to 40 minutes, until a skewer comes out clean. Cool in the tin 10 minutes, then on a rack completely.
6. Frosting: yolks whisked into the condensed milk cold and strained, then cooked with the butter and salt over the lowest heat, stirring without stopping, 12 to 15 minutes.
7. STOP WHEN IT RIBBONS. Lift the spoon: the mixture should fall in a thick continuous ribbon that sits on the surface for a second before sinking.
8. Cool it 20 minutes, stirring now and then, until it is spreadable. Hot, it runs off the sides of the cake.
9. Split the sponge across, a third of the frosting inside, the rest over the top and sides, spread with a palette knife.
10. Grated cheese over the top while the frosting is still tacky, so it sticks. Chill 1 hour before cutting.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

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