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No Bake Special Yema Cake Recipe in a Tub
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Best-Ever No Bake Special Yema Cake Recipe in a Tub

This No Bake Special Yema Cake Recipe in a Tub features a soft steamed sponge cake topped with a rich but not overly sweet homemade yema sauce and grated cheddar cheese. It's beginner-friendly, requires no oven, and is perfect for family gatherings, parties, or starting a small dessert business.
Author Onyok Kokok

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.