Introduction
If you’re looking to recreate the famous Rodillas Yema Cake from the popular Filipino bakery, you’re in the right place! This soft, creamy, and flavorful cake has a melt-in-your-mouth texture with a rich yema (egg custard) filling that’s simply irresistible. Whether you’re an experienced baker or a beginner, this recipe will guide you through every step to make a perfect Yema Cake, just like the ones from Rodillas.
Rodillas Yema Cake is a delightful Filipino treat made famous by Rodillas Bakery, known for its incredibly soft and spongy cake with a rich and sweet yema filling. The cake itself is light, airy, and delicately flavored, while the yema filling is creamy and smooth. This cake is perfect for celebrations or simply as a sweet snack with a cup of coffee or tea. If you want to make it at home, this guide provides a comprehensive recipe with tips for the perfect result.
Ingredients
For the Cake:
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 4 large eggs (separated into yolks and whites)
- 1 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Preheat the Oven and Prepare the Cake Pan
Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan with parchment paper. Make sure the paper is slightly raised on the sides of the pan to avoid the cake sticking during baking.
Separate the Eggs
Separate the egg whites and yolks into two bowls. Make sure there’s no yolk in the whites, as it may affect their ability to whip into stiff peaks.
Mix the Wet Ingredients for the Cake
In a large mixing bowl, whisk Rodillas Yema Cake Recipe together the egg yolks, sugar, vegetable oil, and vanilla extract. Add the milk and continue mixing until smooth and well combined.
Sift the Dry Ingredients
In another bowl, sift together the all-purpose flour, baking powder, and salt. This step ensures that the flour is aerated and free of lumps, which helps in achieving a light cake texture.
Combine Wet and Dry Ingredients
Gradually add the sifted dry ingredients to the wet mixture. Stir gently until the batter is smooth and no lumps remain.
Whisk the Egg Whites
Using a hand mixer or stand mixer, beat the egg whites until they form stiff peaks. This is an important step to achieve a light, fluffy cake. Be patient as this can take a few minutes.
Fold the Egg Whites into the Batter
Gently fold the whipped egg whites into the batter using a spatula. Be careful not to deflate the air in the egg whites. Mix until the batter is light and airy.
Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Yema Filling
While the cake is cooling, make the yema filling. In a saucepan, combine the egg yolks, condensed milk, evaporated milk, sugar, and butter. Cook over medium heat, stirring constantly until the mixture thickens and becomes a custard-like consistency. Be careful not to overcook or let the mixture curdle. Once thickened, remove from heat and stir in the vanilla extract. Let it cool to room temperature.
Assemble the Yema Cake
Once the cake has completely cooled, slice it in half horizontally. Spread a generous layer of the yema filling over the bottom half of the cake. Place the top half of the cake on top, and then cover the entire cake with the remaining yema filling. Smooth it out with a spatula for an even coating.
Serve and Enjoy
Slice your Yema Cake into small pieces and serve. It’s best enjoyed fresh, but it can also be stored in the fridge for up to 3 days.
Rodillas Yema Cake is a delightful dessert that combines soft, spongy cake with a luscious, rich yema filling. Making this iconic Filipino treat at home is easier than it seems, and the result is a deliciously decadent dessert that will impress your family and friends. Follow this step-by-step recipe, and enjoy the perfect homemade Yema Cake, just like the ones from Rodillas Bakery. Happy baking!
FAQs about Rodillas Yema Cake
Q: Can I make the yema filling ahead of time?
A: Yes! The yema filling can be made a day ahead. Just store it in an airtight container in the refrigerator and let it come to room temperature before using it.
Q: Can I use a different type of milk for the cake?
A: While whole milk provides the best flavor and texture, you can substitute it with almond milk, oat milk, or any milk of your choice. However, keep in mind that the texture may slightly vary.
Q: Can I freeze Rodillas Yema Cake?
A: Yes, you can freeze the cake. To do so, wrap the cake tightly in plastic wrap or aluminum foil and store it in an airtight container. Thaw it overnight in the refrigerator when ready to serve.
Q: Why did my cake turn out dense?
A: The key to a light cake is whipping the egg whites to stiff peaks and folding them gently into the batter. If the batter is overmixed or the egg whites are not whipped properly, the cake can become dense.
