I of course thought of brown butter, as I knew it would complement the cardamon but also thought of cornmeal as well and after a few tries, eventually canceling out flavorless flours, I also went with almond flour
I have always had these 'jinx' when it comes to baking sponge cakes. I don't really know why, though I've followed exactly what the recipe said, but still, it will end up either being heavy or 'very not a sponge cake should look like'
The yema cakes I've seen on the web all look plain so I added some almond slices to make it fancy. I've been seeing some of my Filipino friends posting photos of yema cake the past few weeks, and I promised myself I will try to make it when I get the chance