INGREDIENTS

CAKE BATTER

  • 2 cups cake flour
  • 3 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup vegetable or canola oil
  • 6 egg yolks
  • 1 cup sugar
  • 3/4 cup whole milk or Alaska evaporated filled milk
  • 1 teaspoon lemon extract
  • 1/2 cup grated cheese

MERINGUE

  • 8 Egg whites
  • 1/2 cup sugar
  • 1 teaspoon cream of tartar

YEMA FROSTING

  • 1 can Alaska evaporated milk
  • 1 can Alaska condensed milk
  • 4 egg yolks
  • Options: add 2-3 tablespoon of cornstarch to thicken the sauce faster and 2 tablespoon of
  • Anchor butter once cooked for more buttery taste

INSTRUCTIONS

  1. Put cake flour, baking powder and salt in a mixing bowl, mix and sift.
  2. In a separate bowl, put together egg yolks, sugar, milk, and lemon essence.
  3. Beat in slow speed or mix with a wire whisk until mixture is smooth.
  4. Combine dry and wet mixture, continue mixing until well blended. Set aside.

Merengue

  1. On a separate bowl, mix egg whites and cream of tartar.
  2. Gradually add in sugar and continue to beat until stiff but not dry.
  3. Add 1/4 of the egg white mixture to flour mixture.
  4. With spatula, fold the remaining egg white mixture make sure the bottom part is well combined.
  5. Pour the mixture in ungreased cake pan.
  6. Bake in a preheated oven at 325°F for 20-25 minutes.

Yema or Milk Custard frosting:

  1. In a shallow pan or double boiler, combine the condensed milk, evaporated milk and egg yolks.
  2. Cook the mixture at low fire, while continuously stirring until the texture becomes thick.

Cake decoration:

  1. Slice the chiffon cake in half horizontally, to make two rectangular cake.
  2. Spread part of Yema frosting at the top of 1st half of Chiffon cake.
  3. Put back the half of the cake and cover the whole cake with the custard.