No cake would be more apt for MY celebration than yema cake. Yema cake was named after the sweet. It is a recent trend but it actually is almost the same as an old fashioned swiss roll called brazo dela reina (meaning the queen's arm, the same as brazo de mercedes but has a swiss roll instead of meringue for the cake base)
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'
Fold in the meringue (egg white mixture) into the flour-yolk mixture until well combined. 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
The cake is dense--a cross between a pound cake and a donut--and just incredibly delicious. These little gems could be quite addictive and I can't wait to try another recipe--probably the one for donut holes
DARK CHOCOLATE CAKE. Grease and flour two 9inch round cake pans. 1-3/4 cups flour. 1-1/2 tsp baking soda. 1-1/2 tsp baking powder. Bake for 30-35 until toothpick inserted in the center comes out clean. Place 1 round cake on cake board. Place 2nd round cake on top. 350 degrees Grease and flour two 9inch round cake pans. 1-3/4 cups flour. 1-1/2 tsp baking soda. 1-1/2 tsp baking powder