I thought of my father's poultry and how many yema cakes all those yolks could have been made into. I remembered how much custard has been a part of all the celebrations in my life
So yesterday, I decided to try making it using the chiffon cake recipe that I normally use and my yema recipe which I tweaked a little tomake it spreadable
I just had tomake a smaller version of this. Back in high school, I used to buy this certain homemade candy called “yum-yum”, our local version of yema
Nevertheless, just thinking that you will be reading this is enough tomake me smile. Spread a thin coat of the icing on the top and sides of the cake as crumb coat
the cake is turned out out onto a tea towel while still warm, rolled into a log with the tea towel, allowed to cool, unrolled, spread with jam, and then re-rolled
When is cool make the topping. Like the site say "dont be afraid to put all these eggs", really is wonderful, only I adapted some ingredients I haven't ,but really I dont have problem