Ingredients
Batter:
4pcs Eggyolks
1&1/4 cup Cake Flour
1/2tbsp Baking powder
1/4 cup white sugar
1 tsp vanilla
1/2 tsp Iodized Salt
1/4 cup vegetable oil
1/2 fresh or evap milk
Meringue:
4pcs Eggwhites
2tsp white vinegar
1/2 cup white sugar
Yema Sauce:
4pcs eggyolks
1 can evaporada
1 can condensada
2 tbsp cornstarch
2 tbsp margarine/ butter
125ml all purpose cream
Procedure:
Step 1:
Whip egg yolk and 1/3 cup sugar until light. Gradually add milk and vanilla extract and oil. Sift flour with baking powder. Mix in the egg yolk mixture. Separately whip egg whites with 2 tbsp of sugar until soft peaks. Fold in the egg yolk mixture. (20mins)
Step 2:
Pour into a 2 pcs of lanera lined with buttered parchment paper. Bake in a preheated 320°F oven for 15 – 20 minutes or until a toothpick comes out clean when inserted in the cake. Set aside to cool completely. Remove cake from the pan and discard parchment paper.
Step 3:
For the yema frosting, combine all purpose cream, egg yolks, cornstarch, evaporated milk, condensada, and vanilla extract. Mix well and bring to a gentle simmer.
Step 4:
Turn off heat and stir in butter. Pour on top of cakes and spread evenly. Refrigerate for 4 hours or overnight. Top with grated cheese
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