Easy Yema Cake Recipe

The traditional Filipino yema cake is very sweet thanks to lots of rich, eggy custard that’s as bright as sunshine. The light, airy chiffon serves to sandwich the thick custard—and topped with even more of that delicious mixture of condensed milk and egg yolks, it’s definitely something that you can only handle a little bit of at a time. In this recipe, the sweetness is contrasted with the addition of some tart cream cheese, which will enhance the texture and add a hint of sharpness that will keep the taste of this cake from being too cloying. Paired with the grated cheese on top, it’s worth the long preparation and baking time in your kitchen—that heavenly scent of sugary custard and vanilla will waft through your entire home and have everyone in your family awaiting a slice or two of your freshly-baked goodies after dinner time.


  • For the cake:
  • 50 g butter
  • 250 g cream cheese
  • 110 ml milk
  • 1 vanilla pod (optional)
  • 60 g all purpose flour
  • 20 g cornstarch
  • 1/4 tsp salt
  • 6 egg yolks
  • 1 tsp calamansi (or lemon) juice
  • 6 egg whites
  • 1/4 tsp cream of tartar
  • 140 g sugar
  • 1 tsp vanilla extract
  • For the filling or icing
  • 2 cans condensed milk
  • 6 egg yolks
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 cup butter
  • 1/2 cup grated cheese


  1. In a small pan over simmering water, melt together cream cheese, butter and milk. If you opt to use vanilla beans, scrape the beans from the vanilla pod and add it to the pan. Once melted, cool to room temp. Using a mixer, add in flour, cornstarch, salt. Then add in egg yolks and lastly the lemon juice. Set aside.
  2. In a separate bowl, mix egg whites and cream of tartar until foamy (or frothy). Add in vanilla then gradually add sugar until stiff peaks form. Fold in the egg whites to the cream cheese mixture. Make sure everything is well combined.
  3. Pour batter into an 8-inch round cake pan covered with parchment paper. Bake the cake in a water bath for 1 hour and 10 minutes or until done at 325F.
  4. To make the icing, open two cans of condensed milk and pour it over a pan. Add in egg yolks and cook in low heat. Add in vanilla and almond extract. Cook until it thickens enough to spread. Add in butter.
  5. To assemble the Yema Cake, divide cake into two. Add the filling then cover it with the other half of the cake. Cover the rest of the cake with icing. Top with grated cheese.

Cook Time: 1 hour, 10 minutes

Recipe Source: Be Happy

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7 thoughts on “Easy Yema Cake Recipe

  1. Like to try the Yema cake, is it ok to cut down the sugar. Like all your recipes, it looks yummy & easy. Love to try new recipes especially desserts. Thanks for sharing.

    • For me who is a diabetic, I would skip adding the sugar because there is condensed milk in this recipe. That alone will make it sweet. I’m sure it will still taste good and definitely healthier.

  2. Love to cook and baked…thats why i love to reseach other recipe..and now i got it…thanks for sharing

  3. What if i dont have cream of tartar have some option or substitute with that? I need reply pls,,thank you

  4. thanks for sharing not only the easy yema cake.now i know many recipes that i can cook for our town fiesta.

  5. thank you for you sharing yema cake…i hope you could also share more recipe with out baking…because i dont have a oven…yung simple and easy recipe…thank you…God Bless you…