CAKE BATTER INGREDIENTS
- 2 cups all purpose flour
- 1 1/2 cups sugar
- 1 cup evaporated milk
- 1/2 tbsp baking powder
- 1 tsp baking soda
- 1 1/2 cups orange juice
- 1/2 cup cooking oil (canola or vegetable oil)
- 2 tsp vanilla extract
- 1/2 cup water
YEMA FROSTING INGREDIENTS
- 1 cup evaporated milk
- 1 cup condensed milk
- 4 egg yolks
- 1 tbsp vanilla extract
- 1 tbsp cornstarch
- cheddar cheese (for topping)
PROCEDURES
- In a deep bowl, combine all purpose flour, baking powder and baking soda. Mix well. Then set aside.
- In a separate bowl, combine wet ingredients starting with orange juice, evaporated milk, vanilla extract, cooking oil and water. Mix well.
- Add sugar, mix well until sugar dissolves.
- Add half of the flour mixture and mix until well combined. Then add the remaining flour mixture. Mix well and set aside.
- Lightly grease mold or springform pan with butter or oil and dust with flour.
- Pour cake batter into the pan.
- Cover the pan with aluminum foil to avoid water from dripping into the cake.
- Place into the steamer and steam for about 30 to 40 minutes.
- While the cake is cooking let's make the yema frosting. In a saucepan combine evaporated milk, condensed milk, egg yolks and vanilla extract. Mix well and cook on low medium heat.
- Add cornstarch. Mix well. Stir constantly to avoid lumps.
- When the yema mixture is already thick turn the heat off and let it cool.
- When the cake is done, remove the cake from the steamer and let it cool.
- Unmold the cake and cool completely before frosting.
- Pour yema mixture on top of the cake and spread evenly until it covered the whole cake.
- Cover with grated cheese on top and on the side.
- Chill for at least two hours before serving.
- Serve and Enjoy!
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