Videographer Bong Fernandez and his team are the guys who bring my food stories to life through video. It’s a challenging medium and producing a podcast is no joke but the guys, whom I affectionately call “my crew”, make it worthwhile.
Some months ago, Bong posted a photo of a cake board, barren of its sweet save for some telltale streaks of what appeared to be yellow custard. “Yema cake: all gone” or some such, goes the caption. I make a snarky comment about “not saving anything for me”, and that was that.
Fast forward to a few nights ago when a box of cake appears on my kitchen counter with the note: “Lori, the shipment just landed in your humble abode. It’s eaten with coffee. Do not refrigerate. Keep away from small crawling things, dogs included.” (An obvious reference to Cupcake, my ShihTzu.)
Rodillas Yema Cake is the star product at the Rodillas restaurant in Tayabas, Quezon. A cake measures approximately 7×11 inches, is about three inches high, and induces drool immediately. The entire cake is drenched in a yolk-heavy custard that is stick-to-the-box-sticky – in other words, liquid yema.(My heart skips a beat just typing that). The cake positively glows.
I set up this cake shot to highlight Bong’s and my ardor for coffee: black for me, latte (always!) for him.
Only when it’s cut in sizeable wedges does it reveal its pillow-soft interiors, two layers of chiffon cake ensconcing – oh mercy me, can it be? – more yema. The fairest flush of sweetness tinges the cake, edible air almost, before giving in to a cascade of custard. It (the yema) has a slightly cooked flavor reminiscent of evaporated milk maybe, egg yolks to bind – and this I love – a shower of grated cheese. Alternating echoes of sweet and salty floating on a cloud of cake.
Because Rodillas Yema Cake is famous, there appear to be some imitators already, as evidenced by “The Original Maker” slogan on the box and the confounding number of Facebook pages purporting to be the original.
Whatever it is I dub this cake, The Friendship Cake, to celebrate my friendship with Bong and the rest of my crew. They’re teaching me how to tell my food stories through video and I’m turning them into dessert devotees.
37 Regidor Street, Tayabas, Quezon
(042) 793 3265 / 0436
On Facebook: yemacaramelcakes (and many others)