Fluffy Yema Chiffon Cake

Name: Fluffy Yema Chiffon Cake Recipe With Joy
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Filipino
Ingredients: 4 egg yolks; 1/4 cup vegetable cooking oil; 1/2 cup evaporated milk; 1 tsp vanilla flavor; 1/3 cup granulated white sugar; 1/4 tsp salt; 1 cup cake flour; 1 tsp baking powder; 4 egg whites; 1/4 tsp cream of tartar; 1/2 cup white sugar; 4 egg yolks; 1 can (390g) condensed milk; 1 can (370ml) evaporated milk; 1 tsp lemon or vanilla flavor; 1 tsp cornstarch; 1/4 tsp salt

by Isabella Reed Published: September 25, 2025

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Oh, you’re in for a treat! Some of my happiest kitchen memories involve standing on a wobbly stool next to my lola (grandma) as she whipped up her famous yema candies—that golden, caramel-like Filipino sweet that melts on your tongue. I’d sneak little spoonfuls when she wasn’t looking (okay, she totally knew). Years later, I wanted that same magic in a cake—something cloud-light but bursting with that rich, milky yema flavor. After *many* trials (and a few collapsed cakes—oops!), this Yummy Yema Chiffon Cake was born. Imagine biting into a feathery-soft chiffon layer, then hitting that luscious yema frosting that’s like sweet velvet. It’s the kind of dessert that disappears fast at potlucks, so hide a slice for yourself first!

Yummy Yema Chiffon Cake - detail 1

Why You’ll Love This Yummy Yema Chiffon Cake

Fluffy and Light as Air

This isn’t just any cake—it’s a chiffon, which means every bite is like sinking your fork into a sweet, airy cloud. The secret? Whipped egg whites folded in just right. Trust me, once you taste that delicate crumb, you’ll never go back to dense cakes again.

Sweet Yema Frosting That Melts in Your Mouth

The yema frosting is the star here—creamy, buttery, and just the right amount of sweet. It’s like the filling of your favorite yema candy but spread over a dreamy cake. My kids literally lick their plates clean (no judgment!).

Perfect for Birthdays, Holidays, and Everyday Treats

I’ve served this at everything from birthday parties to casual Sunday dinners, and it always gets rave reviews. It’s fancy enough for celebrations but simple enough to whip up just because you deserve a little joy.

Easier Than You Think — No Fancy Equipment Needed

No stand mixer? No problem! A hand whisk and some elbow grease will do the trick. And if you’ve ever been scared of chiffon cakes, this recipe walks you through every step. You’ve got this!

Ingredients You’ll Need for Yummy Yema Chiffon Cake

For the Chiffon Cake

4 egg yolks – Room temperature! Cold yolks don’t blend as smoothly.
1/4 cup vegetable cooking oil – Something neutral like canola works best.
1/2 cup evaporated milk – Full-fat for that rich taste.
1 tsp vanilla flavor – Pure extract if you have it, but imitation’s fine too.
1/3 cup granulated white sugar – For the yolk mixture—don’t skip this!
1/4 tsp salt – Just a pinch to balance the sweetness.
1 cup cake flour – Sifted, please! It makes the texture extra tender.
1 tsp baking powder – Freshness matters—check the date.
4 egg whites – Again, room temp. They whip up so much fluffier.
1/4 tsp cream of tartar – Your meringue’s best friend.
1/2 cup white sugar – Added gradually to the egg whites.

For the Yema Frosting

4 egg yolks – Yes, more yolks! That’s what gives the frosting its golden glow.
1 can (390g) condensed milk – The sticky-sweet heart of yema.
1 can (370ml) evaporated milk – Thins it out just enough.
1 tsp lemon or vanilla flavor – Lemon adds brightness, but vanilla’s classic.
1 tsp cornstarch – Keeps the frosting from getting runny.
1/4 tsp salt – Cuts the sweetness so it’s not cloying.

Little tip: Crack your eggs cold, then let them sit in warm water for 5 minutes if you forgot to take them out ahead of time. Works like a charm!

Step-by-Step Instructions for Yummy Yema Chiffon Cake

Preparing the Chiffon Cake Batter

First things first—preheat that oven to 350°F (175°C). And pull out your ungreased chiffon pan (don’t grease it! I promise it’s not a mistake).
In a medium bowl, whisk together the 4 egg yolks, oil, evaporated milk, vanilla, that 1/3 cup sugar, and salt until it’s all smooth and happy.
Sift in the cake flour and baking powder right over the wet mixture. Gently fold it in until there are no dry streaks—lumps are okay, just don’t overmix!
Now for the meringue magic: In a super clean, dry bowl, beat the 4 egg whites with the cream of tartar until they get foamy. Gradually add the 1/2 cup sugar while beating, and keep going until you get stiff, glossy peaks. This is what gives our cake that amazing lift!
Time to fold! Add about a third of the meringue into the yolk batter and mix gently to lighten it. Then, fold in the rest with a spatula, using big, sweeping motions. You want to keep all that air in there—no stirring!

Baking and Cooling the Cake

Pour the batter into your ungreased chiffon pan—smooth the top lightly if needed.
Bake for 35–40 minutes. You’ll know it’s done when the top is golden and springs back when you touch it, or a toothpick comes out clean.
Here’s the non-negotiable part: As soon as it’s out of the oven, invert the pan (turn it upside down) and let it cool completely like that. I balance mine over a bottle if my pan doesn’t have feet. This keeps it from collapsing—trust me, I learned the hard way!

Making the Yema Frosting

While the cake cools, let’s make that dreamy yema frosting. In a saucepan, whisk together the 4 egg yolks, condensed milk, evaporated milk, your chosen flavoring, cornstarch, and salt until smooth.
Cook it over low heat, stirring constantly with a whisk or spatula. Don’t walk away—it can thicken fast! You’re looking for a custard-like consistency that coats the back of a spoon.
Once it’s thick, take it off the heat and let it cool to room temperature. It will thicken even more as it cools, so don’t panic if it seems a bit thin at first.

Assembling the Cake

Once the cake is completely cool, run a thin knife around the edges and center tube to loosen it. Gently pop it out onto a serving plate.
Spread that gorgeous, cooled yema frosting all over the top and sides. I like to make messy, swoopy swirls—perfection is overrated!
Slice, serve, and watch everyone’s eyes light up. You just made a Yummy Yema Chiffon Cake!

Delicious Variations of Yema Chiffon Cake

Citrus Twist: Orange or Calamansi Zest

Want a little tang to balance that sweet yema? Add a teaspoon of finely grated orange or calamansi zest to the cake batter. It’s like sunshine in every bite! For the frosting, swap the vanilla for a splash of citrus juice—just a teaspoon so it doesn’t overpower the yema. My neighbor tried this and now she won’t stop begging me to bake it for her.

Nutty Crunch: Toasted Almond Topping

If you love texture, sprinkle a handful of toasted sliced almonds over the frosted cake. The nuttiness plays so well with the creamy yema. Pro tip: Toast them in a dry pan over low heat until golden—it takes 3 minutes, but the aroma is worth it. (And if you’re feeling extra, fold a few into the batter too!)

Dairy-Free Option: Coconut Milk Swap

No evaporated milk? No problem! Use full-fat coconut milk instead—just stick to the same measurements. The cake will have a subtle tropical vibe, and the frosting might taste like a fancy coconut caramel. I’ve done this for my lactose-intolerant niece, and she declared it “even better than the original” (shh, don’t tell my lola).

Serving and Storage Tips for Yummy Yema Chiffon Cake

Best Ways to Serve

This cake shines when it’s slightly chilled—about 30 minutes in the fridge firms up the yema frosting just enough to make each slice look picture-perfect. I love serving it with a dusting of powdered sugar or a drizzle of extra condensed milk for the yema lovers (guilty!). For parties, cut thin slices—it’s richer than it looks, and everyone always comes back for seconds!

How to Store for Freshness

Leftovers? Ha, good one—just kidding! If you miraculously have some, cover the cake tightly with plastic wrap or pop it in an airtight container. It’ll keep in the fridge for up to 3 days (the yema frosting actually gets more flavorful by day two). To freeze, skip the frosting, wrap the unfrosted cake in plastic, then foil, and freeze for up to a month. Thaw overnight in the fridge, then frost before serving. Pro tip: If the frosting thickens too much after chilling, warm it gently in the microwave in 5-second bursts until spreadable.

Helpful Notes for the Perfect Yema Chiffon Cake

Why Room Temperature Eggs Matter

I know it’s tempting to skip the waiting, but room-temperature eggs are non-negotiable here. Cold egg whites won’t whip up as fluffy, and yolks won’t blend smoothly into the batter. Once, I got impatient and used fridge-cold eggs—my cake turned out dense as a brick. Lesson learned! If you’re in a rush, soak whole eggs in warm water for 5 minutes. It’s my little cheat.

The Secret to a Flawless Meringue

Two rules: a spotlessly clean bowl (any grease kills the volume) and gradual sugar addition. I beat my whites until they form stiff peaks that stand straight up when I lift the whisk—no drooping! And fold them into the batter gently, like you’re tucking in a baby. Overmixing deflates all that air you worked so hard for. (Yes, I’ve cried over flat chiffon cakes before.)

How to Prevent a Soggy Bottom

That glorious yema frosting can make the cake soggy if you’re not careful. Here’s my trick: Let the cake cool completely upside down (I leave mine for 2 hours—patience pays off!). Then, frost it just before serving. If you need to store it, keep the frosted cake in the fridge—the chill helps the frosting set without seeping in. And don’t forget the cornstarch in the yema mixture—it’s your insurance against runniness!

Frequently Asked Questions About Yummy Yema Chiffon Cake

Can I use all-purpose flour instead of cake flour?

You can, but the texture won’t be quite as light. Cake flour has less protein, which gives chiffon its signature tenderness. If you’re in a pinch, swap 1 cup all-purpose flour with 2 tablespoons cornstarch—sift them together twice to mimic cake flour’s fluffiness. (I’ve done this in emergencies, and it works—just don’t tell my baking teacher!)

How long does the frosted cake last in the fridge?

Up to 3 days, covered tight! The yema frosting actually deepens in flavor by day two—like a good stew. Just let slices sit at room temp for 10 minutes before serving so the cake softens a bit. If the frosting sweats, blot it gently with a paper towel. (Confession: I’ve eaten it straight from the fridge at midnight, and it’s still delicious.)

Can I freeze the unfrosted cake?

Absolutely! Wrap the cooled, unfrosted cake in plastic, then foil, and freeze for up to a month. Thaw overnight in the fridge, then frost fresh. Pro tip: Slice it before freezing—that way, you can grab a slice whenever cravings hit. (My freezer stash has saved many last-minute potlucks.)

Final Thoughts

There you have it—my labor of love, the Yummy Yema Chiffon Cake! This recipe has been through countless test batches (some more successful than others—let’s not talk about the “pancake incident”), but every tweak was worth it to get that perfect balance of airy cake and creamy yema.

Now I want to hear from you! Did your family go wild for it like mine does? Maybe you added your own twist—a sprinkle of cinnamon or a dash of ube extract? Drop me a note in the comments or tag me on social media with your creations. Nothing makes me happier than seeing your kitchen victories (or even the funny flops—we’ve all been there!).

Remember, baking is about joy, not perfection. So if your cake cracks or your frosting drips a little, just call it “rustic charm” and keep going. After all, the best recipes are the ones made with love (and maybe a few crumbs on the counter). Happy baking, friends!

Fluffy Yema Chiffon Cake