• Preheat Oven to 160C/320F.
• Prepare Llanera’s with baking liners and set aside.
• Separate 4 large Eggs
• In a mixing bowl, combine eggyolks and sugar. Mix until sugar is fully dissolved.
• Add in oil, evaporated milk, vanilla extract and mix until well combined.
• Add in sifted cake flour, powdered milk, baking powder, salt and mix until no lumps. Set aside.
• In another bowl, whip eggwhites until frothy & add in cream of tartar and whip until foamy.
• Gradually, add sugar and whip on high speed until stiff peaks form.
• Fold in meringue into the cake batter in 3 additions.
• Divide batter equally as possible in a pre-lined Llaneras or molders.
• Bake @170C/325F for about 18-20 minutes. (Steam over med. heat for 20-25 minutes.)
• Do the toothpick test, if it comes out clean vanilla chiffon is done.
• Fire off, Transfer in a cooling rack. You can invert the cake with Llanera for at least 5 minutes before unmolding to avoid chiffon cake from shrinking.
• Place Chiffon Cake in a plastic container and peel off baking liners and let it cool completely.

Lets prepare our Yema Frosting:

• In a saucepan, combine evaporated milk, condensed milk, eggyolks and sifted cornstarch. Mix until no lumps formed or you can strain the custard mixture if you want.
• Cook over low heat, continue stirring until mixtures starts to thicken. It takes about 8-10 minutes, it depends how thin or thick you want your yema frosting will be.
• Fire off, add vanilla extract and butter and stir until well blended.
• Let it cool down before using or frosting your cake.
• Divide Yema frosting into 6 mini-chiffon cakes and spread yema to cover the cakes.
• Lastly, top with grated cheese and it’s ready to serve and enjoy.

Note: Shelf life of Yema Cake, still fresh upto 2 days and it will last for 5 days if refrigerated.