Cheddar Yema Flan Cake

Cheddar Yema Flan Cake



  • cup ¼ water
  • cup ½ white sugar
  • 1/8 teaspoon cream of tartar
  • 3 pieces egg yolks
  • 1 piece whole egg
  • cup ¾ evaporated milk
  • cup ¼ condensed milk


  • 1 cup + 2 tablespoons MAYA Cake Flour sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • cup ¼ sugar
  • 2 tablespoons canola oil
  • 4 egg yolks
  • 1/3 cup water
  • 4 egg whites
  • teaspoon ½ cream of tartar
  • cup ½ sugar


  • 4 pieces egg yolks
  • cup ½ evaporated milk
  • 1 cup condensed milk
  • cup ½ all-purpose cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 2 tablespoons unsalted butter
  • cheddar cheese grated


  1. Preheat oven to 350°F/177°C. Prepare three 9x1-inch round pans.
  2. In a small sauce pot, mix together water, sugar and cream of tartar. Heat up until it becomes light caramel in color. Pour these in one of the round pans. Set aside.
  3. In a small bowl, whisk together egg yolks, whole egg, evaporated milk and condensed milk. Pour this over a sieve to remove the bubble. Pour into prepared pan.
  4. Bake in the preheated oven on a bain-marie for 30-35 minutes or until set. Set aside to cool. Loosen the sides of the flan. Put in the refrigerator to set for a few hours, better if overnight.
  5. For the cake: grease and line two of the round pans, set aside. In a bowl, whisk together cake flour, canola oil, water, egg yolks, salt, sugar, baking powder until smooth. In another bowl, whisk egg whites until if forms stiff peaks, fold whipped eggwhites into cake batter. Divide among the prepared pans. Bake in the preheated oven for 20-25 minutes or until cooked. Let it cool completely.
  6. Prepare frosting ingredients by placing all ingredients and cook over very low heat until thick and smooth.
  7. To assemble cake: Loosen the flan using a very thin spatula. Place the cake on the pan with flan then tip this over a serving dish. Place the other cake layer on top of the flan. Pour yema frosting on top. Sprinkle with grated cheddar cheese. Serve.

Recipe Notes

Yield: 8-10 servings

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