A dreamy fusion dessert combining light-as-air chiffon cake with creamy yema custard frosting, topped with Filipino-style grated cheddar cheese! A unique sweet-salty treat that’s perfect for celebrations.
Why You’ll Love This Recipe:
✔ Ultra-soft chiffon meets rich yema frosting
✔ Signature Pinoy twist with cheese topping
✔ Lighter than traditional cheesecake (no cream cheese!)
✔ Great for special occasions (birthdays, potlucks)
Ingredients
For the Yema Custard Frosting
- 4 egg yolks
- 1 cup condensed milk (305g)
- 1 cup milk (250ml)
- 1 tbsp cornstarch (8g)
- 1 tbsp salted butter (12g)
- 1 tsp vanilla (5ml)
For the Chiffon Cake
- 4 egg yolks
- ¼ cup sugar (50g)
- ¼ cup oil (60ml)
- ¼ cup milk
- 1 tsp vanilla (5ml)
- 1 cup cake flour (120g, or APF + 2 tbsp cornstarch)
- 1 tsp baking powder (4g)
- ½ tsp salt (2g)
- 4 egg whites
- ½ tsp white vinegar (2ml)
- ½ cup sugar (100g)
Topping
- Grated cheddar cheese (to taste)
Step-by-Step Instructions
1️⃣ Make the Yema Frosting
- In a saucepan, whisk egg yolks, condensed milk, milk, and cornstarch.
- Cook on medium-low heat, stirring constantly until thick (~8-10 mins).
- Off heat, stir in butter and vanilla. Cool completely.
2️⃣ Prepare the Chiffon Cake
- Preheat oven:
- 320°F (160°C) for convection
- 340°F (170°C) for conventional
- Wet ingredients: Whisk yolks + ¼ cup sugar, then add oil, milk, vanilla.
- Dry ingredients: Sift flour, baking powder, salt into yolk mixture. Mix until smooth.
- Meringue: Beat egg whites + vinegar until foamy. Gradually add ½ cup sugar, whip to stiff peaks.
- Fold: Gently fold meringue into batter in 3 batches.
- Bake: Pour into ungreased 8×3-inch pan. Bake 35-40 mins.
- Cool upside down (prevents collapse!).
3️⃣ Assemble & Decorate
- Slice cooled cake horizontally into 2-3 layers.
- Spread yema frosting between layers and on top.
- Generously top with grated cheese.
Pro Tips & Variations
💡 Key Success Tips:
- Use cake flour for the lightest texture (or make your own with APF + cornstarch).
- Don’t grease the pan—chiffon needs to cling to rise properly.
- Cool upside down to maintain height.
🔄 Variations:
- Ube Chiffon: Add ¼ cup ube halaya to the batter.
- Mango Frosting: Replace yema with mango purée + whipped cream.
FAQs
1. Can I use all-purpose flour?
✅ Yes, but replace 2 tbsp flour with cornstarch for a softer crumb.
2. Why did my cake sink?
⚠️ Underbaked or overmixed meringue. Ensure stiff peaks and proper oven temp.
3. Can I skip the cheese topping?
🧀 Yes, but the salted cheese balances the sweetness beautifully!
4. How long does it keep?
⏳ 3 days refrigerated (frosting may weep if left at room temp).
5. Can I freeze it?
❄️ Freeze unfrosted cake layers for up to 1 month. Thaw before frosting.
Nutritional Info (Per Slice)
⏰ Prep Time: 30 mins | Bake Time: 40 mins
🔥 Calories: ~380 kcal | Servings: 10
Final Thoughts
This Yema Chiffon Cheesecake is a showstopping Filipino dessert—cloud-like cake, luscious custard, and salty-sweet cheese in every bite. Perfect for sharing blessings with loved ones!
“Be quick to listen, slow to speak, and slow to become angry.” — James 1:19
From which country are you baking? Let us know in the comments! 🌍💛
Happy baking! 🙏✨
