Learn how to make Red Ribbon's Yema Caramel cake from scratch. This chiffon cake is a Filipino favorite, with a yema salted caramel filling and frosting, and finished with toasted cashews. Enjoy!
RECIPE: www.cookingwithkurt.com/recip...
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Ingredients
Dry Ingredients:
2 1/4 cups cake flour [254 g]
1 tbsp baking powder [12 g]
1/4 cup granulated sugar [50 g]
1 tsp salt [5.7 g]
Wet Ingredients:
8 egg yolks [160 g]
1/2 cup vegetable oil [120 mL]
3/4 cup whole milk [180 mL]
1 tsp vanilla extract [5 mL]
1 tsp finely grated lemon zest [2 g]
1 tsp finely grate orange zest [2 g]
Meringue:
8 egg whites [240 g]
1 teaspoon cream of tartar [3.4 g]
3/4 cup granulated sugar [150 g]
Yema Filling / Frosting:
1/2 cup granulated sugar [100 g]
1 tbsp AP flour [7.8 g]
2 (14 oz) cans of sweetened condensed milk [792 g]
1 cup whole milk [240 mL]
4 egg yolks [80 g]
1 cup (2 sticks) unsalted butter [227 g]
1 tsp salt (or to taste) [5.7 g]
2 tsp vanilla extract [10 mL]
Topping / Garnishes:
2 cups of cashews [300 g]
4 oz cream cheese [113 g]
1/4 cup granulated sugar [50 g]
1 tsp vanilla extract [5 mL]
1 cup heavy cream (very cold) [240 mL]
NOTE: In the video, the caramel rosette on top lost its definition/shape overnight. To prevent this, do not pipe the caramel rosette yet! Leave the caramel frosting (and the cake) in the fridge overnight, then pipe the caramel rosette on top the next morning. This will allow the caramel frosting to harden first, so it will not loose its shape after piping.
Alternative Buttercream Frosting Recipe:
(To use instead of the whipped cream frosting to make flower petals. This is more stable, and will hold at room temperature in the summer or in warmer climates, like the Philippines!)
Ingredients:
5 egg whites
1.5 cups sugar
1 lb unsalted butter
1 tsp vanilla extract
Procedure:
- Whisk together 5 egg whites and 1.5 cups of sugar in a glass or stainless steel bowl.
- Then heat in a low heat water bath while continuing to whisk, till the sugar is dissolved (when it feels sticky to touch, and you hardly feel the grains of sugar anymore).
- Take it off water bath. And using an electric mixer, beat this mixture until it is glossy and stiff peaks form. Let it cool down to room temperature.
- When it is back to room temperature, continue beating and slowly add 1 lb of room temperature (unsalted) butter a little at a time (I slice them into 1 or 2 tablespoon size cubes).
- When the butter is fully mixed in, add 1 tsp of vanilla extract and mix until smooth.
- Continue to frost the yema caramel cake like in the video.