Another take on the Yema Roll!

Still the same Yema Roll but this time with generous sprinkle of CASHEW NUTS! I tell you its really good.... 

Yema-rrific Roll!

Nothing beats a soft and fluffy chiffon roll smothered with Dulce de Leche! INDULGE! Best eaten with milk...

I love milk so much! I make a point of drinking a glass of milk every day. So now anyone who did those milk ads with the milk mustaches, they're my heroes.

- Natalie Portman

RECIPE:

For the Cake:

170g cake flour

7g baking powder

70g sugar

50g oil

5 pcs eggs

100g sugar

5 g vanilla

125g water

Combine flour , baking powder and 70g sugar. Sift together three times. Make a well and set aside. Separate egg whites from egg yolks. Add oil, egg yolks, water and vanilla in the flour mixture. Mix until blended and set aside. 

Beat egg whites until soft peaks stage and add 100g sugar gradually, beating until stiff. Fold in the batter mixture to egg whites until just blended. Pour mixture into a prepared jelly roll pan that has been greased line greased. Bake for 22-25 minutes.

For the Filling (Dulce de Leche):

1 can condensed milk

Remove the paper label, totally submerged the condensed milk can with water, boil for 2 1/2 hours. Cool and use.

 or

Pour the the content into a microwavable bowl. Microwave for about 2 minutes in medium power then remove and stir with a whisk. Cook for another two minutes, remove and stir again, then reduce to medium low and cook for another 12 minutes but remove every 2 minutes or so and stir until it reach the thickness and the color that you want.

For the Frosting (Pastry Cream):

1 can evaporated milk

2 eggs

vanilla essence

1/8 c cornstarch

1 c sugar

Mix all ingredients. Cook over low heat until thick.  Stir constantly.