Yema cakes have been around for quite sometime now and this fusion had caught the attention of the sweet munching Filipinos since this combines a chiffon cake covered with yema ( a custard like sweet made of egg yolks and condensed milk ) and topped with grated cheese. This cake fusion said to have originated from the province of Quezon via the Rodillas Bakeshop in Tayabas, Quezon. It has become one of the popular desserts in most provinces in the Philippines.
Some other bakeshops have released their own versions of the cake and I get to see one from Formosa Bakeshop. What I like about Formosa's version is they have a size variants for the cake. The small sized yema cake from Formosa is priced at 78 pesos. Aside from the size, Formosa's version doesn't have cheese on top, rather put crushed peanuts which also compliments the cake. If you have difficulties looking for the Rodillas version you can opt to grab one from Formosa.
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