30 mins (chill overnight)
Vanilla Sponge Cake
Whip egg yolk and 1/3 cup sugar until light. Gradually add Nestle Fresh Milk and vanilla extract. Sift flour with baking powder. Mix in the egg yolk mixture. Separately whip egg whites with 2 tbsp of sugar until soft peaks. Fold in the egg yolk mixture. (20mins)
Pour into a 2 pcs of lyanera lined with buttered parchment paper. Bake in a preheated 320°F oven for 15 – 20 minutes or until a toothpick comes out clean when inserted in the cake. Set aside to cool completely. Remove cake from the pan and discard parchment paper.
For the yema frosting, combine Nestle All Purpose Cream, egg yolks, cornstarch, evaporated milk, condensed milk and vanilla extract. Mix well and bring to a gentle simmer.
Turn off heat and stir in butter. Pour on top of cakes and spread evenly. Refrigerate for 4 hours or overnight. Top with grated cheese
Use store-bought mamon instead of baking your own cake and use yema frosting as filling and coating.