Yema Cake


Batter Baker's % Weight(gm)
Princess Cake Flour100 180
Sugar72 130
Water66 118
Egg yolk (6pcs)52 93
Oil47 85
Bake Best Baking Powder2 4
MERINGUE Baker's % Weight(gm)
Egg white111 200
Sugar67 120
Cream of Tartar2 3
YEMA ICING Baker's % Weight(gm)
Egg yolk (10pcs)111 200
Condensed Milk250 450
Magnolia Gold Butter (unsalted)83 150
Evaporated Milk56 100


· Combine and sift together Princess Cake Flour and Bake Best Baking Powder.

· Add sugar, blend well and set aside.

· In a separate bowl, combine oil, water and egg yolk and mix until well blended.

· Add the flour mixture and mix until smooth. Set aside.

· Beat egg whites then add cream of tartar and sugar gradually. Beat until soft peak is formed.

· Slowly fold in the batter mixture into the meringue. Do not over mix.

· Pour the batter in a 12x16-inch rectangular pan.

· Bake in a preheated oven at 175°C for about 25-30 minutes or until done.

· Let it cool. Frost cake with yema icing.

Yema Icing:

  • Combine egg yolk, condensed milk and evaporated milk in a double boiler.
  • Cook until thick and smooth.
  • Add Magnolia Gold Butter and blend well.

Yield: 1 piece 12x16-inch cake

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