Yema Cake is something like vanilla-chiffon cake with a rich custardy filling and frosting. In the Philippines, we have these sweets called YEMA which are made by mixing a little butter and condensed milk until thick, shaped into small balls when warm enough to handle and then rolled into white granulated sugar. These YEMA balls are kept in an air tight container and when kept a little longer, they become crunchy on the outside and little soft on the inside. To end your imaginations, here’s what YEMA looks like: Condensed milk is the star! 😀 Though more ingredients are need in making the YEMA cake frosting, still condensed milk is the star. If not and we’d use condensed milk as a frosting, why not call it condensed milk cake? 😛 Hmm, I think I have a recipe for that. Where did I put it? I need to look for that and make that soon. I bet condensed milk lovers would love that. Going back to this cake, I searched and searched for a recipe which uses lesser eggs. Because as an egg obsessed lover, I don’t like to spend too many eggs with baking. Ha! I don’t want my supply of eggs to be gone in seconds. I’d be in a panic mode if I reach two eggs just like yesterday in which I baked something and I haven’t noticed that I have only four remaining eggs, I took two for baking and only two remaining and I was going crazy that I want to go out of the house just to get two trays (and those are sixty eggs in total). No, I did not panic. NOT. AT. ALL. The problem of not reading the ingredients carefully resulted in a panic mode. (Okay, I panicked, I admit.) As I was preparing the ingredients for the batter, I realized that I needed four more eggs for the frosting. I was just going to collapse. (What?? Eight eggs??) Can I just undo what I just did?? Of course, I can’t. “You better be delicious…” that’s the thought playing on my mind over and over again while baking. So when this cake starts to smell, I knew the eggs were worth the sacrifice. 😀 I must say that the chiffon cake was beautifully burnt on the top and smelled incredibly heaven. The frosting was absolutely perfect. I even reserved spoonful or two of the frosting and ate as is. 😀 It took time for me to decorate the top, so I gave the cake comb to my friend and I let her do it. 🙂 This cake is for you, my dear friends. For Angie, for the never-ending accommodation. For our co-hosts for today’s FF. For all the party-goers. For everyone. Happy FF#22! (New to Fiesta? Click the image below for the guidelines.) Enjoy the weekend and enjoy the party!! Please follow and like us: