I've been seeing some of my Filipino friends posting photos of yema cake the past few weeks, and I promised myself I will try to make it when I get the chance
No cake would be more apt for MY celebration than yema cake. Yema cake was named after the sweet. It is a recent trend but it actually is almost the same as an old fashioned swiss roll called brazo dela reina (meaning the queen's arm, the same as brazo de mercedes but has a swiss roll instead of meringue for the cake base)
I finally made puto (steamed cake) and I nailed it. My previous two trials were both big disappointments and my third steamed rice cake experiment was better but I forgot to sift the batter before steaming that the resulting puto has gritty "uncooked" rice in it
I never seen this cake when I was a young and only showed up in the last couple of years, I first saw it on blogs then the Filipino bakeries here in New Zealand started to sell them afterwards
Cake is always a good option because it can feed a good number of people and for this particular weekend, a few weeks ago now, I decided to make a Butter Cake
Sifted together cake flour and baking powder, and fold into mixture. Recipe adapted from Yochana's Cake DelightIngredients (9”). 200 g Cake Flour. Pour batter into baking pan and bake at 175ºC for about 45 minutes or until cooked (insert a skewer in the middle of cake and come out clean). 200 g Cake Flour
The recipe is titled Nena Zafra's Cassava Bibingka but I have to make a lot of adjustments because I find the cake too rich and the topping much richer still
How to cook Sponge Cake. The Sponge Cake is well-loved by both kids and adults. Even on occasions such as weddings and birthdays, this food cake attracts attention due to its wonderful taste
