Delicious Yema Chiffon Cake Recipe

Delicious Yema Chiffon Cake is the kind of dessert that feels soft, nostalgic, and celebratory all at once. It has an airy chiffon cake base that rises tall and tender, then gets covered with a creamy yema frosting that brings sweetness, richness, and that unmistakable comforting flavor.

This cake is loved for its contrast. The chiffon itself is light enough to feel delicate, while the yema frosting is thick, custardy, and luscious enough to make each slice feel special.

It is a beautiful dessert for birthdays, potlucks, office parties, family gatherings, afternoon coffee, or any day when a soft homemade cake sounds like exactly what you need. It looks impressive once frosted, but the process is very approachable when you take it step by step.

The cake batter begins with egg yolks, oil, evaporated milk, vanilla, sugar, cake flour, baking powder, and salt. The light texture comes from a glossy meringue made with egg whites, cream of tartar, and sugar, gently folded into the batter before baking.

The frosting is made with egg yolks, condensed milk, evaporated milk, cornstarch, salt, and lemon or vanilla flavor. It cooks slowly into a smooth custard-like yema that spreads beautifully over the cooled chiffon cake.

Why You’ll Love Yema Chiffon Cake

This cake has a beautiful texture contrast. The chiffon is soft and airy, while the yema frosting is rich, creamy, and smooth.

It feels special without being impossible. Separating eggs, whipping meringue, folding gently, and cooking the frosting carefully are all manageable steps.

It uses simple ingredients. Eggs, flour, sugar, canned milk, oil, vanilla, baking powder, and cornstarch come together into something memorable.

It is perfect for celebrations. The cake is elegant enough for birthdays, potlucks, office parties, and family gatherings.

It is also wonderful for quiet moments. A slice with coffee or tea feels sweet, soft, and comforting.

It can be customized. Caramel, citrus flavor, coconut, cashews, fruit, or ube extract can all give the cake a different personality.

Recipe Details

• Recipe name: Delicious Yema Chiffon Cake Recipe
• Cake style: Chiffon cake with yema frosting
• Cake pan: Ungreased 9-inch tube pan
• Oven temperature: 325°F (160°C)
• Cake baking time: 30 to 35 minutes
• Cake cooling method: Upside down on a wire rack or balanced over a bottle
• Minimum cake cooling time: At least 1 hour
• Yema frosting cook time: About 10 minutes
• Frosting texture: Custardy and thick enough to coat the back of a spoon
• Refrigerator storage: Up to 3 days
• Freezer storage: Individual slices up to 1 month
• Room temperature softening time before serving chilled cake: 10 minutes
• Make-ahead option: Bake cake 1 day early and frost the next day
• Best slicing tool: Serrated knife

Ingredients

Cake Batter Ingredients

• 4 egg yolks
• ¼ cup vegetable cooking oil
• ½ cup evaporated milk
• 1 teaspoon vanilla flavor
• ⅓ cup granulated white sugar
• ¼ teaspoon salt
• 1 cup cake flour
• 1 teaspoon baking powder

Meringue Ingredients

• 4 egg whites
• ¼ teaspoon cream of tartar
• ½ cup white sugar

Frosting and Filling Ingredients

• 4 egg yolks
• 1 can condensed milk, 390g
• 1 can evaporated milk, 370ml
• 1 teaspoon lemon or vanilla flavor
• 1 teaspoon cornstarch
• ¼ teaspoon salt

Optional Variations and Toppings

• Caramel sauce
• Calamansi extract
• Orange extract
• Toasted shredded coconut
• Crushed cashews
• Fresh mango
• Strawberries
• 1 teaspoon ube extract
• Sprinkles for birthdays
• Coffee for serving
• Tea for serving
• Cold milk for serving
• Extra yema frosting for covering minor sinking
• Splash of milk for thinning thick frosting
• Additional teaspoon cornstarch for runny frosting
• ¼ cup less condensed milk for reduced frosting sweetness
• Warm milk for loosening refrigerated frosting
• All-purpose flour and cornstarch substitute for cake flour

The Beauty of Yema Chiffon Cake

Yema Chiffon Cake is special because it brings together two very different textures. The cake is delicate and cloud-like, while the frosting is creamy, sweet, and custardy.

The chiffon base feels light because beaten egg whites are folded into the batter. Those tiny air bubbles help the cake rise and create the soft texture that makes chiffon cake so loved.

The yema frosting adds the richness. Made with yolks, condensed milk, evaporated milk, cornstarch, and flavoring, it becomes smooth and thick as it cooks.

Together, the cake and frosting create balance. The chiffon keeps the dessert from feeling too heavy, while the yema gives it personality and sweetness.

This is also a dessert that feels deeply connected to comfort. It tastes like something made for sharing, the kind of cake that belongs in the center of a table while people keep returning for thin slices.

It can be dressed up or kept simple. A plain yema finish feels classic, while caramel drizzle, coconut, cashews, fruit, or ube can make the cake feel festive.

Why the Meringue Matters

The meringue is what gives chiffon cake its signature lift. Without it, the cake would not have the same light, airy structure.

Egg whites need to be clean and free from yolk. Even a small amount of yolk can keep them from whipping properly.

The bowl and beaters should also be clean and grease-free. Fat can interfere with the meringue.

Cream of tartar helps stabilize the egg whites. It supports the meringue as it becomes foamy, then glossy, then stiff.

The sugar should be added gradually while beating. Adding it slowly helps create a smooth, stable meringue.

The finished meringue should have stiff, glossy peaks. When you lift the beaters, the peaks should stand up straight.

Why the Tube Pan Stays Ungreased

The cake is baked in an ungreased 9-inch tube pan. That detail is important for chiffon cake.

The batter needs to cling to the sides of the pan as it rises. Greasing the pan can prevent that climb.

The tube pan also helps the cake bake evenly. The center tube allows heat to reach the middle of the cake.

After baking, the cake cools upside down. This keeps the structure from collapsing while it sets.

Cooling upside down for at least 1 hour takes patience, but it is necessary. Removing the cake too soon can make it fall.

Once fully cooled, the cake can be released with a knife. That is when the yema frosting can be added.

Directions

Step 1: Separate the Eggs Carefully

Separate the eggs needed for the cake batter and meringue. For the cake batter, you need 4 egg yolks, and for the meringue, you need 4 egg whites.

Make sure no yolk gets into the egg whites. Even a small trace can keep the whites from whipping properly.

Set the whites aside in a clean, grease-free bowl. Room temperature egg whites whip better.

Step 2: Prepare the Extra Yolks for Frosting

The yema frosting also uses 4 egg yolks. Keep these yolks separate from the cake batter yolks.

This recipe uses yolks in both the chiffon batter and the frosting. That is part of what gives the dessert its richness.

Cover the frosting yolks if they need to sit for a short time. Keep everything organized before mixing.

Step 3: Preheat the Oven

Preheat the oven to 325°F (160°C). Let it fully heat before baking the cake.

Chiffon cake needs steady, gentle heat. A hotter oven can make the cake rise too quickly and bake unevenly.

Place the rack so the tube pan can sit comfortably in the center of the oven. This helps the cake bake evenly.

Step 4: Prepare the Tube Pan

Use a 9-inch tube pan and leave it ungreased. Do not butter or oil the sides.

The cake batter needs to cling to the pan as it rises. An ungreased surface helps support that structure.

Set the pan nearby while you prepare the batter and meringue. Once folded, chiffon batter should go into the oven promptly.

Step 5: Whisk the Egg Yolks, Oil, and Evaporated Milk

In a large bowl, whisk together 4 egg yolks, ¼ cup vegetable cooking oil, and ½ cup evaporated milk. Mix until smooth.

The oil helps keep the cake moist and soft. The evaporated milk adds richness to the batter.

Whisk until there are no streaks of yolk or oil. The mixture should look even and silky.

Step 6: Add Vanilla and Sugar

Add 1 teaspoon vanilla flavor and ⅓ cup granulated white sugar to the yolk mixture. Whisk until combined.

The sugar should begin dissolving into the wet ingredients. You should not feel much grit in the mixture.

Vanilla gives the cake a warm, familiar aroma. It also pairs beautifully with the yema frosting.

Step 7: Sift the Dry Ingredients

Sift 1 cup cake flour, 1 teaspoon baking powder, and ¼ teaspoon salt into the wet mixture. Sifting helps keep the cake light.

Cake flour makes the crumb softer and more delicate. Baking powder helps the cake rise.

Salt balances the sweetness. It keeps the flavor from tasting flat.

Step 8: Fold the Batter Gently

Use a spatula to fold the dry ingredients into the wet mixture. Mix only until combined.

Do not overmix. Chiffon cake should stay tender and light.

The batter should be thick but pourable. It may look like a smooth, slightly richer pancake batter.

Step 9: Set the Batter Aside

Set the cake batter aside while you make the meringue. Keep it at room temperature.

Do not let it sit too long. The batter should be combined with the meringue once the egg whites are ready.

Scrape down the sides of the bowl if needed. This ensures everything is evenly mixed before folding.

Step 10: Begin the Meringue

Place 4 egg whites in a clean, grease-free bowl. Add ¼ teaspoon cream of tartar.

Beat on medium speed until the egg whites become foamy. This is the first stage of meringue.

The foam should look light and bubbly. Once it reaches this stage, sugar can be added gradually.

Step 11: Add the Sugar Gradually

Add ½ cup white sugar little by little while beating on high speed. Do not dump it in all at once.

A tablespoon at a time works well. Gradual sugar addition helps the meringue stay smooth and stable.

Keep beating as the meringue thickens. It should turn glossy as the sugar dissolves.

Step 12: Beat to Stiff Glossy Peaks

Continue beating until stiff, glossy peaks form. When the beaters are lifted, the peaks should stand upright.

The meringue should look smooth and shiny, not dry or grainy. Stop once it reaches the right stage.

If it looks grainy, it may have been beaten too far. It can still be used, but gentle folding becomes even more important.

Step 13: Lighten the Cake Batter

Add about one-third of the meringue to the cake batter. Fold gently to lighten the mixture.

This first portion makes the batter easier to combine with the rest of the meringue. It reduces the risk of deflating everything later.

Use slow, sweeping motions. Cut through the middle and turn the bowl as you fold.

Step 14: Fold in the Remaining Meringue

Add the rest of the meringue to the lightened batter. Fold gently until no large white streaks remain.

Do not stir aggressively. The air in the meringue is what makes the cake rise.

Work patiently. The batter should become airy and smooth without losing volume.

Step 15: Pour Into the Tube Pan

Pour the batter into the ungreased 9-inch tube pan. Smooth the top gently.

Do not bang the pan hard on the counter. You do not want to knock out too much air.

Use a spatula to even the surface. The cake is ready to bake.

Step 16: Bake the Chiffon Cake

Bake at 325°F (160°C) for 30 to 35 minutes. The cake should become golden and spring back when gently touched.

Do not open the oven too early. Sudden temperature changes can affect the rise.

Check near the end of the baking time. The cake should look set, light, and gently browned.

Step 17: Cool the Cake Upside Down

Remove the tube pan from the oven and immediately cool it upside down. Place it on a wire rack or balance it over a bottle.

Let it cool upside down for at least 1 hour. This helps prevent collapsing.

Do not unmold the cake while warm. Patience protects the texture.

Step 18: Prepare the Yema Frosting Base

While the cake cools, place 4 egg yolks, 1 can condensed milk, 1 can evaporated milk, 1 teaspoon cornstarch, and ¼ teaspoon salt in a saucepan.

Whisk until smooth before turning on the heat. This helps the cornstarch and yolks blend evenly.

The mixture should look creamy and pale. It is ready for slow cooking.

Step 19: Cook the Yema Frosting

Cook the frosting over medium-low heat, stirring nonstop with a spatula. Do not walk away.

The yolks can scramble if the heat is too high or the mixture is not stirred. Slow, steady cooking gives the best texture.

After about 10 minutes, the frosting should thicken. It should coat the back of a spoon.

Step 20: Add Lemon or Vanilla Flavor

Once thickened, stir in 1 teaspoon lemon or vanilla flavor. Lemon gives brightness, while vanilla keeps the flavor classic.

Mix until fully combined. The frosting should be smooth and custardy.

Remove from the heat and let it cool slightly. It should be spreadable, not hot and runny.

Step 21: Adjust the Frosting if Needed

If the frosting is too runny, cook it a little longer over low heat. Stir constantly.

If it is too thick, add a splash of milk and stir until smooth. Small adjustments can save the texture.

If needed, another teaspoon of cornstarch can help a runny frosting. Whisk well so it does not clump.

Step 22: Release the Cake

Once the cake is completely cool, slide a knife around the edges of the pan. Loosen the cake carefully.

Run the knife around the center tube as well. Move gently so the chiffon does not tear.

Turn the cake out onto a serving plate. Handle it carefully because chiffon cake is delicate.

Step 23: Frost the Cake

Spread the cooled yema frosting over the cake. Cover the top and let it flow gently down the sides if desired.

Do not be shy with the frosting. The yema is a major part of the cake’s flavor.

Use an offset spatula or spoon to smooth it. A rustic finish still looks beautiful.

Step 24: Add Optional Toppings

Add toppings if desired. Caramel sauce, toasted shredded coconut, crushed cashews, fresh fruit, or sprinkles can all work.

Choose toppings based on the occasion. Keep it simple for everyday slices or dress it up for celebrations.

Do not overload the cake with heavy toppings. The chiffon base is light and delicate.

Step 25: Slice and Serve

Use a serrated knife to slice the cake. Saw gently so the fluffy crumb stays intact.

Serve with coffee, tea, or cold milk. Coffee and tea balance the sweetness of the yema frosting beautifully.

Let refrigerated slices sit at room temperature for 10 minutes before serving. This softens the frosting slightly.

Serving Ideas

This cake is wonderful with coffee. The bitterness of coffee balances the sweetness of the yema frosting.

Tea is another lovely pairing. It keeps the dessert feeling soft and comforting.

A cold glass of milk gives the cake a nostalgic feel. It pairs well with the creamy frosting.

For celebrations, add sprinkles, caramel drizzle, toasted coconut, or cashews. These small touches make the cake feel festive.

For a fruitier plate, serve slices with fresh mango or strawberries. The fruit’s brightness balances the rich frosting.

Storage

Store leftover cake tightly covered with plastic wrap or in an airtight container. Keep it in the refrigerator for up to 3 days.

The frosting contains dairy and egg yolks, so refrigeration is important. Keep the cake covered so it does not dry out.

Before serving chilled slices, let them sit at room temperature for about 10 minutes. This helps the frosting soften.

Use a serrated knife for clean slices. Chiffon cake is delicate even after chilling.

Freezing

Individual slices can be frozen for up to 1 month. Wrap each slice in plastic, then foil.

Label the slices with the date if desired. This makes it easier to track storage time.

Thaw overnight in the refrigerator. Let the slice sit briefly at room temperature before serving.

Freezing works best with well-wrapped portions. The cake should be protected from freezer dryness.

Make-Ahead Tips

You can bake the chiffon cake 1 day early. Store it unfrosted at room temperature.

Frost the cake the next day. The flavors come together beautifully once assembled.

The yema frosting can be made ahead and refrigerated for up to 3 days. If it thickens too much, stir in a teaspoon of warm milk to loosen it.

Assemble close to serving time if you want the freshest look. The cake is still delicious after chilling.

Helpful Notes for Best Results

Use room temperature egg whites for the meringue. They whip more easily.

Make sure the egg white bowl is clean and grease-free. Even a bit of fat can interfere with whipping.

Do not grease the tube pan. The cake needs to cling as it rises.

Cool the cake upside down for at least 1 hour. This helps prevent collapse.

Cook the yema frosting over medium-low heat. Stir nonstop so the yolks do not scramble.

Let the cake cool completely before frosting. Warm cake can make the yema slide.

Variations

Caramel Yema Chiffon Cake

Drizzle caramel sauce over the yema frosting. Store-bought or homemade caramel sauce can be used.

This makes the cake extra decadent. It also gives the top a glossy, dramatic finish.

Use a light drizzle so the cake does not become overly sweet. The yema frosting is already rich.

Citrus Yema Chiffon Cake

Use calamansi or orange extract in the frosting. This adds a bright, tangy note.

The citrus flavor cuts through the sweetness of the yema. It makes the cake taste fresher.

This variation is especially nice for warm-weather gatherings. It keeps the dessert lively.

Coconut Yema Chiffon Cake

Fold toasted shredded coconut into the frosting or sprinkle it on top. Coconut adds texture and a toasty flavor.

Use toasted coconut for deeper flavor. The slight crunch pairs well with the creamy yema.

This version feels festive and tropical. It is a beautiful topping for celebrations.

Cashew Yema Chiffon Cake

Add crushed cashews to the frosting or sprinkle them over the top. They bring crunch and nuttiness.

Cashews pair well with the sweet custard flavor of yema. They also make the cake feel more finished.

Use small pieces so slicing stays easy. Large chunks can tear the delicate cake.

Mango Yema Chiffon Cake

Serve slices with fresh mango on the side. The fruit adds acidity and freshness.

Mango’s sweetness works beautifully with the creamy frosting. It makes the plate feel colorful.

Do not overload the cake with heavy fruit on top unless serving immediately. Fresh fruit is best added when serving.

Strawberry Yema Chiffon Cake

Serve slices with strawberries for a bright contrast. The berries balance the frosting’s richness.

Strawberries also make the dessert look elegant. They work especially well for parties.

Add them fresh on the plate. This keeps the cake from becoming wet.

Ube Yema Chiffon Cake

Add 1 teaspoon ube extract to the cake batter. This gives the cake a purple hue and a beloved Filipino flavor.

Fold it into the batter before adding the meringue. Make sure the color and flavor are evenly mixed.

The yema frosting still goes beautifully on top. The purple cake and golden frosting make a striking combination.

Birthday Yema Chiffon Cake

Add sprinkles over the yema frosting for birthdays. This makes the cake cheerful and easy to decorate.

Keep the cake itself classic. The sprinkles are enough to make it feel festive.

Serve with coffee, tea, or milk. It is simple but celebratory.

Troubleshooting

Why Did My Cake Sink?

The cake may have been unmolded while still warm, or the meringue may have deflated during folding. Cool the cake upside down for at least 1 hour.

Overmixing can also remove air from the batter. Fold gently and patiently.

If it sinks slightly, extra yema frosting can help cover it. The cake can still taste delicious.

Why Is My Cake Dense?

Dense chiffon cake often comes from under-whipped meringue or overmixed batter. Beat the egg whites to stiff peaks.

Fold the meringue gently into the batter. Do not stir aggressively.

Cake flour also helps keep the texture light. If using a substitute, sift very well.

Why Won’t My Meringue Stiffen?

There may be yolk in the egg whites, or the bowl may not be grease-free. Egg whites need a clean environment.

Add a pinch more cream of tartar if needed. Chilling the bowl for 10 minutes can also help.

Add sugar gradually. Rushing the sugar can affect the meringue texture.

Why Is My Frosting Runny?

The frosting may need to cook longer. Continue cooking over medium-low heat while stirring constantly.

It should thicken enough to coat the back of a spoon. If it still seems loose, cook a little more.

Another teaspoon of cornstarch can help if needed. Whisk well to prevent lumps.

Why Is My Frosting Too Thick?

The frosting may have cooked a little too long. Add a splash of milk and stir until smooth.

If refrigerated frosting thickens, stir in a teaspoon of warm milk to loosen it. Add only a little at a time.

The frosting should be spreadable, not stiff. Adjust gently.

Why Did My Frosting Turn Lumpy?

The heat may have been too high, or the mixture may not have been stirred enough. Egg yolks can scramble if overheated.

Cook over medium-low heat and stir nonstop. A spatula helps scrape the bottom and sides.

Whisking the ingredients before heating also helps. Smooth preparation prevents lumps.

Frequently Asked Questions

Can I Use All-Purpose Flour Instead of Cake Flour?

Yes, but the cake will not be quite as light. For every cup of all-purpose flour, remove 2 tablespoons and replace them with cornstarch.

Sift the mixture very well. Sifting helps make the substitute lighter.

My Meringue Won’t Stiffen. What Should I Do?

Check that there is no yolk in the whites and that the bowl and beaters are clean. Grease or yolk can prevent whipping.

Add sugar slowly and be patient. The meringue needs time to become stiff and glossy.

How Long Does Yema Frosting Last?

Covered in the refrigerator, yema frosting lasts for 3 days. If it thickens too much, stir in a teaspoon of warm milk.

Keep it covered so it does not dry out. Stir before using.

Can I Make This Cake Ahead?

Yes, bake the cake a day early and store it unfrosted at room temperature. Frost it the next day.

The flavors meld beautifully after assembly. Keep the frosted cake refrigerated.

Why Is My Cake Dense?

The batter may have been overmixed, or the meringue may not have been whipped enough. Fold gently and whip egg whites to stiff peaks.

Do not rush the folding step. Air in the meringue is what makes the cake light.

Can I Use Lemon Flavor Instead of Vanilla?

Yes, lemon flavor can be used in the frosting. It adds brightness.

Vanilla is classic and warm. Lemon makes the frosting taste a little lighter.

Can I Freeze the Cake?

Yes, individual slices can be wrapped in plastic, then foil, and frozen for up to 1 month. Thaw overnight in the refrigerator.

Let the slice sit at room temperature briefly before serving. This softens the frosting.

Can I Reduce the Sweetness?

You can reduce the frosting’s condensed milk by ¼ cup if watching sugar. The frosting will still taste rich.

The texture may change slightly. Cook carefully until thick enough to spread.

Why This Cake Is Perfect for Gatherings

Yema Chiffon Cake is perfect for gatherings because it feels both homemade and celebratory. The tall, fluffy cake and glossy frosting make it look special.

It also slices beautifully when properly cooled. A serrated knife helps protect the soft crumb.

The flavor appeals to people who love creamy, sweet desserts. The chiffon base keeps each slice from feeling too heavy.

It can be decorated simply or dressed up. Caramel, coconut, cashews, fruit, sprinkles, or ube can all match different occasions.

Because the cake can be baked a day ahead, it is also practical. You can frost it closer to serving time and still enjoy a fresh-looking dessert.

Why This Recipe Works So Well

This recipe works because the chiffon cake and yema frosting balance each other. The cake is light, and the frosting is rich.

Oil keeps the cake soft. Evaporated milk adds body, and cake flour keeps the crumb delicate.

The meringue gives the cake its rise. Cream of tartar supports the egg whites, while sugar creates glossy stability.

The yema frosting thickens because egg yolks, condensed milk, evaporated milk, cornstarch, and gentle heat work together. Stirring constantly keeps it smooth.

Cooling the cake upside down protects the height. Frosting only after the cake is cool keeps the yema in place.

Final Thoughts

Delicious Yema Chiffon Cake Recipe is a soft, airy chiffon cake topped with rich, creamy yema frosting made from egg yolks, condensed milk, evaporated milk, cornstarch, salt, and lemon or vanilla flavor. The cake is light, the frosting is luscious, and together they create a dessert that feels comforting, nostalgic, and perfect for sharing.

The method rewards patience. Make the yolk batter with oil, evaporated milk, vanilla, sugar, cake flour, baking powder, and salt, then whip the egg whites with cream of tartar and sugar until stiff, glossy peaks form.

Fold the meringue gently into the batter, pour into an ungreased 9-inch tube pan, and bake at 325°F (160°C) for 30 to 35 minutes. Cool upside down for at least 1 hour before unmolding.

Cook the yema frosting over medium-low heat for about 10 minutes until thick enough to coat the back of a spoon, then flavor it with lemon or vanilla and let it cool slightly. Spread it over the cooled cake, slice with a serrated knife, and serve with coffee, tea, or cold milk for a soft, sweet, memorable dessert.

---

Yummy Yema Chiffon Cake

This Yummy Yema Chiffon Cake is light, airy, and soft, with a rich, creamy yema frosting and filling that gives every slice a sweet Filipino dessert flavor. The chiffon cake has a fluffy texture from the meringue, while the condensed milk and evaporated milk frosting makes it smooth and indulgent. It is a lovely dessert for celebrations, family gatherings, birthdays, or anytime you want a delicate cake with a luscious custard-style finish.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Course: Dessert
• Cuisine: Filipino
• Servings: 8 slices

Ingredients

Frosting/Filling

• 1 can condensed milk 390g
• 1 can evaporated milk 370ml
• 4 egg yolks
• 1 teaspoon lemon or vanilla flavor
• 1 teaspoon cornstarch
• ¼ teaspoon salt

Meringue

• 4 egg whites
• ½ cup white sugar
• ¼ teaspoon cream of tartar

Cake Batter

• 1 cup cake flour
• 1 teaspoon baking powder
• 4 egg yolks
• ¼ cup vegetable cooking oil
• ½ cup evaporated milk
• ⅓ cup granulated white sugar
• 1 teaspoon vanilla flavor
• ¼ teaspoon salt

Instructions

Step 1: Prepare the Baking Pan and Oven

Prepare your cake pan and preheat the oven according to the baking temperature from your original recipe source, since the provided recipe does not include a specific oven temperature.

Step 2: Mix the Dry Cake Ingredients

In a bowl, combine the cake flour, baking powder, granulated white sugar, and salt.

Whisk until the dry ingredients are evenly blended.

Step 3: Make the Cake Batter Base

In another bowl, mix the egg yolks, vegetable cooking oil, evaporated milk, and vanilla flavor until smooth.

Add the dry ingredients to the yolk mixture and mix until the batter is smooth and fully combined.

Step 4: Make the Meringue

In a clean bowl, beat the egg whites with the cream of tartar until foamy.

Gradually add the white sugar and continue beating until the meringue becomes glossy and holds firm peaks.

Step 5: Fold the Batter and Meringue

Gently fold the meringue into the cake batter in portions.

Fold carefully until no large streaks remain, keeping as much air in the batter as possible.

Step 6: Bake the Chiffon Cake

Pour the batter into the prepared cake pan.

Bake for 30 minutes, or until the cake is set and springs back lightly when touched.

Step 7: Cool the Cake

Let the cake cool completely before adding the yema frosting and filling.

Step 8: Cook the Yema Frosting/Filling

In a saucepan, combine the condensed milk, evaporated milk, egg yolks, lemon or vanilla flavor, cornstarch, and salt.

Cook over low to medium-low heat, stirring constantly, until the mixture thickens into a smooth frosting or filling consistency.

Step 9: Fill and Frost the Cake

Once the cake has cooled, spread the yema filling over the cake or between layers if slicing the cake into layers.

Cover the top with the remaining yema frosting.

Step 10: Slice and Serve

Allow the frosting to settle slightly before slicing the cake into 8 servings.

Serving Suggestions

• Serve with hot coffee or tea.
• Pair with fresh fruit for a lighter dessert plate.
• Add to a birthday or celebration dessert table.
• Serve chilled for a firmer frosting texture.
• Enjoy with cold milk for a simple sweet treat.

Storage

How to Store

Store the frosted chiffon cake in an airtight container or cover it well before refrigerating.

How to Serve After Chilling

Let chilled slices sit briefly at room temperature before serving if you prefer a softer cake texture.

How to Freeze

Freeze unfrosted chiffon cake layers if needed. Thaw completely before adding the yema frosting and filling.

Best Texture Tip

Fold the meringue gently into the batter so the chiffon cake stays light and fluffy. Make sure the cake is fully cooled before frosting so the yema layer stays smooth and does not melt into the crumb.