A delicious Filipino cake filled with sweet custard and soft chiffon cake.
INGREDIENTS:
For the Cake Base
Set A:
1 1/2 cups cake flour
2 tsp. baking powder
1/2 tsp. salt
Set B:
1/2 cup Canola Oil
1/2 cup granulated sugar
4 egg yolks
1/2 cup water
Set C:
4 egg whites
1/4 tsp. cream of tartar
1/4 cup granulated sugar
PROCEDURE:
A. Sift the Set A ingredients into a bowl and mix everything.
B. Make a well in the center of the dry ingredients and add Set B ingredients. Mix to make a smooth batter, and set aside.
C. In a separate bowl, beat egg whites and cream of tartar until fluffy and gradually add sugar. Continue beating until stiff peaks. Fold egg foam into the batter and mix until just combined. Pour into a parchment–lined cake pan. Spread evenly and bake. To check doneness, insert a toothpick to check if it comes out clean. Cool for 10 minutes, then invert onto a cooling rack to cool completely.
Yema Frosting:
In a saucepan, combine all Set A ingredients and cook until mixture turns yellow and thick.