(Since this cake requires a lot of eggyolks, this recipe is only for a small 8" cake. Recommended pan is an 8x3 round or square.)
Chiffon Cake:
{A}
1 cup plus 2 tablespoons sifted cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/8 cup white sugar
{B}
1/4 cup corn/canola oil
4 egg yolks, from large eggs, at room temperature
1/3 cup water
1/2 teaspoon vanilla extract
1/2 teaspoon lemon or lime extract
{C}
4 eggwhites
1/4 teaspoon cream of tartar
{D}
3/8 cup white sugar
How to make it :
Preheat oven to 170 degrees Celsius. Line bottom of baking pan with parchment paper. Do not grease pan. Do not use non-stick.
In a large bowl, combine {A} well. Add in {B}. Beat with electric mixer or by hand until smooth and well blended.
In a separate bowl, beat {C} on high speed until frothy. Gradually add in the sugar {D} and beat until stiff peaks are formed. Gradually and gently fold in egg whites into egg yolk mixture. Pour batter into baking pan.
Bake for about 45-50 minutes or until top springs back when lightly touched. Invert pan into wire rack immediately and cool completely.
To release cake from pan, carefully run a thin knife around sides of pan, then invert. For easier handling, wrap your cake very well in cling film, then refrigerate overnight before frosting.
Yema filling and icing:
12 eggyolks **
1/2 cup melted butter, cooled
1/2 cup white sugar
1/4 cup + 2T evaporated milk
1 1/2 tsps vanilla extract
**Since eggyolks vary in size and use of small eggyolks may result to a runny icing, it is better to weigh them. A large eggyolk is around 19 grams so use approximately a total of 228 grams.
Combine all the ingredients in a medium-sized heatproof bowl. Set the bowl over a pan of simmering water and mix continuously with a whisk until quite thick but still of pourable consistency. This should not take too long. It will thicken a bit more upon cooling.
To assemble cake:
You will also need grated cheese (as much as you want!) for topping. Use a strong tasting cheese, if possible.
Slice your cake horizontally into two equal pieces. Place one cake layer (top piece) on your cake board, cut side up. Spread a thin layer of yema over the cake. Place the other cake layer over the bottom layer, bottom side up. Frost the cake with the remaining yema then top with grated cheese.
