Chiffon Cake With Caramel Frosting | Moist Soft Filipino Yema Cake | EASY RICE COOKER CAKES

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• PRODUCTS USED are linked below the recipe

Yema cake is a Filipino chiffon cake with custard filling and/or frosting. This chiffon cake recipe IS super soft and moist. And the caramel frosting! Oh my! So gooey chewy and creamy dreamy! The roasted chopped cashews is the icing on this cake! Yummylicious!

Chiffon Cake With Caramel Frosting | Moist Soft Filipino Yema Cake | EASY RICE COOKER CAKES

NOTES:
* 1 cup = 250 ml
* My rice cooker capacity = 1 litre or 5 cups
* Please READ Important TIPS at the end of each video

INGREDIENTS:

Cake Batter:
• 1 cup (140g) CAKE FLOUR
• 1 1/2 tsp (8g) BAKING POWDER
• 2 tbsp (30g) SUGAR
• 1/2 tsp (2g) SALT
• 4 EGG YOLKS
• 4 EGG WHITES
• 1/4 cup (60ml) COCONUT OIL
• 1/2 cup (125ml) COCONUT MILK
• 1/2 tsp (3g) VANILLA EXTRACT
• 1/2 tsp (2g) CREAM OF TARTAR (lemon juice/vinegar)
• 1/4 cup (50g) SUGAR

Caramel Frosting:
• 2 EGG YOLKS
• 1/2 cup (125ml) COCONUT MILK
• 1 can (14 oz/397g) SWEETENED CONDENSED MILK
• 1 1/2 tsp (5g) ALL PURPOSE FLOUR
• 1/4 cup (50g) SUGAR
• 1/2 cup (115g) COLD BUTTER
• 1 tsp (6g) VANILLA FLAVOR

Nut Topping:
• 1/2 cup (125g) CHOPPED CASHEW NUT, roasted

HOW TO MAKE IT:
1. In a large mixing bowl, shift in flour, baking powder, sugar and salt. Mix to combined
2. Separate egg whites and yolks. Be sure to wipe down bowls and tools for separating eggs; with lemon juice or vinegar to remove oil residue. Also make sure eggs are at room temperature. These help egg whites whip up to stiff peak quickly
3. Place egg yolks into the flour and the egg whites into a cleaned mixing bowl
4. Into the flour bowl add oil, milk and vanilla then beat until smooth, about 1 minute
5. Now beat egg whites for 30 seconds then add the cream of tartar. Gradually add the sugar while you beat. Check for stiff peak after a few minutes
6. Add 1/3 of the whipped egg white into the batter and slowly fold with a spatula in one direction; scraping sides, bottom and folding over through the middle. Continue with the rest of the whipped egg white until almost incorporate but do NOT overmix
7. Pour into lined (but NOT greased) pot and tap for 10 seconds. Cover with paper towel and bake for 2 bake cycles (60 min) then check. Rice cooker varies so bake longer if needed. Mine took 3 bake cycles (90 min)
8. Cool for 5 minutes then turn onto a cooling rack. Let it cool completely before slicing; about 1 hr. While cake is cooling, prepare the CARAMEL FROSTING
9. Mix egg yolks, coconut milk, sweetened condensed milk and all purpose flour in a bowl until combined
10. Brown the sugar over medium to low heat until dark in color. You can do this over a stove as well
11. Gradually add the milk mixture and stir regularly to prevent burning. Cook until thick, then remove from heat
12. Add the cold butter and mix until melted. Transfer to mixing bowl
13. Add the vanilla and beat about 5 minute. Frost the cake while the caramel is still hot
14. Cut the cake in half. Pour 1/3 of caramel sauce on half of the cake and spread. Place the other half on top and pour the rest of the caramel sauce on. Guide and spread sauce onto the sides
15. Top with chopped nuts then chill for a few hours or overnight in the refrigerator to set

OVEN BAKING:
Bake cake in 2 lined, 8 inch or 9 inch pans (do NOT grease pan); in pre-heated oven of 340F (175C) for 30-45 minutes. Ovens varied so check about 30 minutes and bake longer as needed

***** DISCLAIMER *****

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SIMILAR BAKING ITEMS (due to where I live, your country may not have exact make/model):
• SHARP (mine) TH https://c.lazada.co.th/t/c.89z4
• RICE COOKER (similar size) USA https://amzn.to/31tpw4P | UK https://amzn.to/2LuGxZT | JP https://amzn.to/3s366C0
• RICE COOKER ONE TOUCH LEVER USA https://amzn.to/2MCYyWH | UK https://amzn.to/2MXH5YO
• PARCHMENT PAPER USA https://amzn.to/2LqOijw | UK https://amzn.to/3pYRMIM | JP https://amzn.to/35jhShK
• FOOD SCALE (similar) USA https://amzn.to/3bgDOhm | UK https://amzn.to/3nvVGaJ | JP https://amzn.to/3q2obhR

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