How To Do The Yema Cake Right

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I have been asked recipes for Brownies and for cupcakes that I am baking. I gladly share them my recipe/s. Anyways, I also had them from the Internet.

For those who are asking what sites I get my recipes from, I like sallysbakingaddiction.com and joyofbaking.com – those two only. Joyofbaking has video added to her blogpost. So, for those bakers who are just starting, the vids helped a great deal.

Recently, I posted Yema Cake recipe and I got few messages from my Facebook friends asking how to do it right. Honestly, I may not have the answer. I have bad days in baking too, you know And, I still have a long way to go in terms of learning. But what I do know, for every recipe I get in the Internet or shared to me by my equally enthusiastic baker friends, will try it, not once, but twice or thrice until I think it’s done right. Applying the basic elements important in baking – using the exact ingredients, right measurements, right mixing methods, temperature and time. When all’s been applied, you’d be comfortable with the recipe.

However, it just doesn’t stop there.

For instance, in the Yema cake recipe I posted days ago, a client/friend who is buying pastries from me said she tried the recipe I posted, she got disastrous result, said she. I enumerated a lot of factors…in the end, she said, she’ll put a stop at baking for a while until she could get the tools she needed (yes, tools are equally important too). She added, she’ll just order the Yema cake from me because they’re a lot softer and creamier than the ones she bought from other home bakers.

What gives? As I said, recipes should be tried and tried and tried…until you are satisfied with the result. When you are comfortable with the recipe and yet not-so-satisfied with it, YOU CAN TWEAK.

Above photo of yema cake – pale yellow.

Above photo of yema cake – added a bit of food color? Resembles egg yolk in color. See the difference a small change make?

Aside from the color, I had the original recipe (I got from the Internet) – TWEAKED!

TWEAK THIS. TWEAK THAT.

What are the tweaks I did from this Yema Cake recipe? – this my friends, you have to find yourselves. Mine’s below;

1. Sugar – some like it sweet, some like it less
2. Oil – there’s a slew of oils in the grocery shelf – healthier oil, the better, but, costlier
3. Eggs – I prefer the larger eggs (5.70 – 5.80/pc in the market)
4. Milk – I like to use fresh milk (I like to use Cowhead or Magnolia Pure milk) not the evaporated milk in can

I believe we have distinctive tastes, so, tweak, whatever you think needs tweaking

For other concerns on the yema cake?

• Ungreased moulds – yes, better believe! Chiffon cakes shrink faster. Once it bakes, it’ll shrink, thus, easier to unmold. If, there are stubborn cakes, just tap a little and invert as is.
• Oven temperature – I prefer baking at 180 C. Again, depending on your pan sizes, as in this case, the flan mould I am using is a small one,so, I’m good at 10 minutes. It’s cook, don’t worry. I don’t over bake. Added minutes and your yema gets browned. Toasted yema, anyone?

I believe we have distinctive tastes, so, tweak, whatever you feel like tweaking