Yema Cake

Hi guys today let me share to you my version of yema cake. I haven"t tasted the famous yema cake in quezon so please do not compare it to that. Hope this recipe inspires you to try and bake it.Please read the ingriedients well on the yema part. If you have question or something to clarify please send me a message.

For the chiffon cake we nee

2 1/2 cups cake flour
3 tsp baking powder
1/2 tsp salt
3/4 cup sugar
Wet ingridients
1/2 vegetable oil
7 egg yolks
1 tsp vanilla
3/4 cup water
for the meringue
7 egg whites
1/2 tsp cream of tartar
3/4 cup sugar

For the yema it takes 1 hour to cook the yema be patient and please do not stop stirring while cooking to avoid the yema to burn and egg yolk to curddle.
6 egg yolk
1 can of evaporated milk 1/2 cup goes to the cooking
and 1/4cup more or less after yema is cooked to loosen up the yema and make it a spreadable consistency use your best .judgement on this.It is important to add the milk on the yema while the yema is still hot and not yet set, yema does set pretty quickly something to keep in mind.
1 lemon (just use the lemon rind)
2 cans of condensed milk
1 tbsp of cornstach or cornflour deluted in 3 tablespoon of water
3 tbsp of butter

cheese for garnish