How to make Pinoy Yema Chiffon Cheesecake’
Here’s what you’ll need:
CUSTARD FROSTING:
4 egg yolks
1 cup condensed milk (305g)
1 cup milk (250ml)
1 tbsp cornstarch (8g)
1 tbsp salted butter (12g)
1 tsp vanilla (5ml)
CHIFFON CAKE:
4 egg yolks
1/4 cup sugar (50g)
1/4 cup oil (60 ml)
1/4 cup milk
1 tsp vanilla (5ml)
1 cup cake flour (120g) or apf
1 tsp baking powder (4g)
1/2 tsp salt (2g)
4 egg whites
1/2 tsp white vinegar (2ml)
1/2 cup sugar (100g)
Grated cheddar cheese for topping-please use an amount you prefer

Instructions:

1. In a pan, mix together egg yolks, sweetened condensed milk, milk and cornstarch.

2. Set at medium low heat, continue stirring until thickens. Turn off heat.

3. Add salted butter and vanilla and mix. Set aside to cool down.

4. In a mixing bowl, mix together yolks, sugar and oil. Then add milk and vanilla. Mix well.

5. Sift together cake flour, baking powder and salt. Mix until smooth.

6. In another bowl, combine egg whites, vinegar and sugar.

7. Place bowl in a stand mixer and set at medium high, whip until stiff peaks.

8. Add 2 dollops of beaten eggwhites to base mixture. Mix until homogenous. Then add the rest. Gently fold this time.

9. Place batter in an 8×3 chiffon pan or 8×3 round pan or 8×8 square pan.

10. Bake in a preheated oven at 160C or 320F for convection oven, 170C or 340F for conventional oven for 35-40 minutes.

11. Let it cool upside down.

12. Stack and frost as shown in the video.

13. Top with grated cheese.

14. Serve ands enjoy!

15. Please let me know from which country you’re watching from~~All the love WENG