Best-Ever No Bake Special Yema Cake Recipe in a Tub
No Bake Special Yema Cake Recipe in a Tub – Soft, Creamy, and Perfect for Business
No Bake Special Yema Cake Recipe in a Tub is one of the easiest and most profitable Filipino desserts you can make at home. If you’re looking for a soft, moist sponge cake topped with a rich yet balanced yema sauce, this recipe is for you. Unlike overly sweet versions, this homemade yema cake has a lighter sweetness, making it enjoyable even after several bites.
Yema cake has become a favorite dessert in the Philippines because of its fluffy chiffon-like cake, creamy custard topping, and generous layer of grated cheese. Traditionally, it is baked in large cake pans, but this No Bake Special Yema Cake Recipe in a Tub is steamed instead, making it perfect for those who don’t own an oven. Individual tubs also make it more convenient for selling, gifting, parties, and family gatherings.
One of the things that makes this recipe stand out is the balance of flavors. Instead of using only condensed milk, the yema sauce uses an equal ratio of condensed milk and evaporated milk. This creates a creamy topping that’s rich without being overly sweet. The addition of orange juice to the cake batter also helps brighten the flavor, reducing the richness of the yema and giving every bite a refreshing finish.
Because each cake is packed inside a microwave-safe tub, it’s also ideal for small food businesses. Customers love ready-to-eat desserts that are easy to transport, store, and serve. Whether you’re planning to sell homemade desserts online, accept party orders, or simply surprise your family with something delicious, this No Bake Special Yema Cake Recipe in a Tub is a wonderful choice.
No Bake Special Yema Cake Recipe in a Tub – 12 Tips
1. Combine cake flour and all-purpose flour
Using both cake flour and all-purpose flour creates a cake that’s soft while still having enough structure to hold the rich yema topping. If you only have one type of flour, you may use it as a substitute.
2. Use orange juice
Orange juice adds a subtle citrus flavor that balances the richness of the yema sauce. It helps prevent the cake from tasting too heavy or overly sweet. Fresh milk or evaporated milk may also be used if preferred.
3. Use a 1:1 ratio of condensed milk and evaporated milk
Equal parts condensed milk and evaporated milk produce a creamy yema sauce that’s flavorful without becoming too sweet.
4. Keep egg whites free from egg yolks
Even a tiny amount of egg yolk can prevent your egg whites from whipping properly. Separate the eggs carefully.
5. Remove grease from your utensils
Before making the meringue, wipe your mixing bowl and beaters with paper towels lightly dampened with vinegar. Removing oil residue helps the egg whites whip into stable peaks.
6. Beat only until soft peaks
Soft peaks create a lighter, softer steamed cake. Overbeating may make folding more difficult and can reduce the cake’s volume.
7. Fold the meringue in three batches
Add the meringue gradually. Fold gently using a spatula, scraping from the bottom and lifting the batter over itself. This helps preserve the air bubbles that make the cake fluffy.
8. Do not overmix
Continue folding only until no white streaks remain. Overmixing deflates the batter and results in a dense cake.
9. Do not grease the molds
Leaving the containers ungreased allows the batter to grip the sides while steaming, helping the cakes rise higher.
10. Cover each container
Use food-grade, heat-resistant plastic wrap to prevent water droplets from falling onto the cake during steaming.
11. Mix the yema ingredients thoroughly before cooking
Make sure the cornstarch is completely dissolved before placing the saucepan over heat to prevent lumps.
12. Cook the yema sauce slowly
Cook over low heat while stirring continuously. Once slightly thickened, strain the sauce for an extra smooth finish.
Best-Ever No Bake Special Yema Cake Recipe in a Tub
Ingredients
Cake
- ¾ cup cake flour
- ½ cup all-purpose flour
- ½ tablespoon baking powder
- ½ teaspoon salt
- ½ cup sugar
- 4 egg yolks
- ¼ cup cooking oil
- ½ cup orange juice or fresh milk or evaporated milk
Meringue
- 8 egg whites
- 1 teaspoon cream of tartar
- ¼ cup white sugar
Yema Sauce
- 4 egg yolks
- 1 cup evaporated milk
- 1 cup condensed milk
- ½ cup all-purpose cream
- 1 tablespoon cornstarch
- 2 tablespoons butter
Toppings
- Grated cheddar cheese
6 microwave-safe large tubs
Instructions
Prepare the Cake Batter
- In a bowl, combine cake flour, all-purpose flour, baking powder, sugar, and salt.
- Add egg yolks, cooking oil, and orange juice.
- Mix until smooth and the sugar has dissolved.
Prepare the Meringue
- Beat egg whites until foamy.
- Add cream of tartar and sugar.
- Continue beating until soft peaks form.
Combine
- Fold one-third of the meringue into the batter.
- Add the remaining meringue in two more batches.
- Fold gently until fully combined.
Steam
- Divide the batter evenly among the microwave-safe tubs, filling each only about halfway to two-thirds full. Leave enough space for the cake to rise slightly during steaming and for the yema sauce and grated cheese topping after cooking. Avoid overfilling the tubs to prevent the batter from overflowing.
- Cover each tub with heat-resistant food-grade plastic.
- Steam over medium heat for approximately 20 minutes.
- Remove the covers and allow the cakes to cool completely.
Prepare the Yema Sauce
- In a saucepan, combine egg yolks, evaporated milk, condensed milk, all-purpose cream, and cornstarch.
- Mix thoroughly before heating.
- Cook over low heat while stirring continuously.
- Once hot, add butter.
- Continue stirring until thick, about 20 minutes total.
- Strain the sauce.
- Let cool slightly.
Assemble
- Pour the still slightly warm yema sauce over each cake.
- Sprinkle generously with grated cheddar cheese.
- Serve chilled or at room temperature.
Other Ways of Cooking
Oven
Yes. If using oven-safe containers or cake pans, place them in a larger baking pan filled with about 1 inch (2.5 cm) of hot water to create a water bath (bain-marie). Bake at 170°C (338°F) for approximately 20–30 minutes, or until a toothpick inserted into the center comes out clean. Baking time may vary depending on the size and depth of your containers. The water bath helps the cake bake gently, stay moist, and develop a softer texture similar to the steamed version.
For the air fryer, however, I would not recommend it for this recipe. Air fryers use dry, circulating heat, which can brown or dry out the top before the center is fully cooked. Since this recipe is designed to produce a soft, moist sponge cake, steaming is the best method, and oven baking with a water bath is the closest alternative.
Storage
Store the assembled No Bake Special Yema Cake Recipe in a Tub in the refrigerator with the lid tightly closed or covered well.
For the best quality, enjoy it within 3 to 5 days, provided it was cooled promptly after cooking and refrigerated continuously at 4°C (40°F) or below.
Keep the cake chilled until ready to serve. If serving straight from the refrigerator, you may let it sit at room temperature for 10 to 15 minutes to slightly soften the yema topping.
Can I freeze it?
Freezing is not recommended. The yema sauce is a custard-based topping made with egg yolks, milk, cream, and butter, which may separate or become grainy after thawing. The steamed cake may also lose some of its soft texture. For the best taste and consistency, store the cake in the refrigerator and consume it within the recommended storage period.
Frequently Asked Questions
Why do you use both cake flour and all-purpose flour?
Using a combination of cake flour and all-purpose flour gives you the best of both worlds. Cake flour has a lower protein content, which produces a softer, finer, and more tender crumb. All-purpose flour contains slightly more protein, giving the cake enough structure to rise properly and support the rich yema topping without becoming too delicate. The result is a cake that’s light, fluffy, and moist while remaining sturdy enough for serving in tubs. If you only have one type of flour, you can use either cake flour or all-purpose flour, but the texture may be slightly different.
Why do you use orange juice in the cake batter?
Orange juice adds a subtle citrus flavor that helps balance the richness of the yema sauce. Since yema is made with condensed milk, evaporated milk, cream, and egg yolks, it can become quite rich. The slight acidity from the orange juice makes the dessert taste lighter and less cloying without overpowering the flavor. If you don’t have orange juice, you can substitute fresh milk or evaporated milk, although you’ll lose that refreshing citrus note.
Why is my cake dense instead of soft and fluffy?
A dense cake is usually caused by overmixing the batter or deflating the meringue. After whipping the egg whites, they contain tiny air bubbles that help the cake rise during steaming. If you stir too vigorously or mix for too long, those air bubbles collapse, resulting in a heavier cake. To keep the batter light, fold the meringue gently into the batter in three batches and stop mixing as soon as everything is combined.
Why didn’t my egg whites whip into soft peaks?
Egg whites are very sensitive to oil and fat. Even a tiny amount of egg yolk or grease in your bowl or beaters can prevent them from whipping properly. To improve your chances of getting stable soft peaks, separate the eggs carefully and make sure all your utensils are clean and dry. Wiping the bowl and beaters with a little vinegar before whipping can also help remove any invisible oil residue.
Why I should not grease the molds or containers?
Unlike some baked cakes, steamed sponge cakes actually benefit from ungreased molds. The batter needs something to grip as it rises. If the sides are greased, the batter may slide down instead of climbing the sides of the container, resulting in less volume. Leaving the molds ungreased helps produce taller, fluffier cakes.
Why do I need to cover each container before steaming?
Covering each container prevents water droplets from the steamer lid from falling onto the cake. Excess moisture can create wet spots, uneven surfaces, or small holes in the finished cake. Using food-grade, heat-resistant plastic wrap helps protect the batter while allowing it to cook evenly.
Why should the yema ingredients be mixed before cooking?
Cornstarch needs to be fully dissolved before heat is applied. Mixing all the ingredients thoroughly first helps distribute the cornstarch evenly, reducing the risk of lumps forming during cooking. Starting with a smooth mixture makes it much easier to achieve a silky yema sauce.
Why do you cook the yema sauce over low heat?
Low heat allows the egg yolks, milk, cream, and butter to thicken gradually without curdling or scorching. Stirring continuously also keeps the mixture smooth and prevents it from sticking to the bottom of the pan. Although it takes a little longer, slow cooking produces a much creamier and more stable yema sauce.
Why strain the yema sauce after cooking?
Even with constant stirring, tiny bits of cooked egg or small lumps of cornstarch can sometimes form. Passing the yema sauce through a fine strainer removes these imperfections, giving you a smooth, silky topping that spreads beautifully over the cake.
Why should the cake be completely cool before assembling?
If the cake is still warm, steam can become trapped inside the container, creating condensation or water droplets on the surface. This extra moisture may thin the yema sauce and make the cake soggy over time. Allowing the cake to cool completely and the yema sauce to cool slightly before assembling helps maintain the best texture and appearance, especially if you’re selling the cakes.
Can I use only all-purpose flour or only cake flour?
Yes. This recipe is flexible. If you only have all-purpose flour, the cake will still be delicious, although it may be slightly firmer. If you only use cake flour, the cake will be softer and more delicate. Combining both flours simply gives a nice balance of tenderness and structure.
Can I bake this recipe instead of steaming?
Yes. If you prefer to bake the cake, use oven-safe containers or cake pans and place them in a larger baking pan filled with about 1 inch (2.5 cm) of hot water to create a water bath. Bake at 170°C (338°F) for approximately 20 to 30 minutes, or until a toothpick inserted into the center comes out clean. The water bath provides gentle, even heat, helping the cake stay moist and giving it a texture that’s closer to the steamed version.
Can I make this recipe ahead of time?
Yes. This dessert is an excellent make-ahead treat. Once assembled, refrigerate the cakes in their covered tubs for a few hours before serving. Chilling allows the yema sauce to set slightly and gives the flavors time to blend together, making the dessert even more enjoyable. This also makes it a convenient option for parties, celebrations, or advance orders for your home-based food business.
No Bake Special Yema Cake Recipe in a Tub Video
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Final Note
This No Bake Special Yema Cake Recipe in a Tub proves that you don’t need an oven to make a beautiful and delicious dessert. The fluffy steamed cake, creamy homemade yema sauce, and cheesy topping create a combination that’s perfect for family celebrations or starting your own food business. With proper preparation, careful folding, and slow cooking of the yema sauce, you’ll achieve consistently delicious results every time.
