5 large eggs, separated

130 g sugar, divided into 2

80 g oil

125 g all-purpose flour

1 tsp vanilla extract

1/2 tsp baking powder

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Yema filling

300 ml condensed milk

3 egg yolks 

1 tbsp butter

1 tsp vanilla extract

Directions:

1. Whip egg whites until frothy. Gradually add half of the sugar to the egg whites as they whip.

2. Whip the egg whites until stiff peak.

3. Whip the 5 egg yolks with the rest of the sugar until lighter in colour.

4.  Add oil to yolks and whip.

5. Sift dry ingredients into the egg yolks. Fold until just combined.

6. Carefully fold the meringue into the egg yolk mixture.

7. Pour into a lined 8-inch rectangle sheet pan and bake for about 15 minutes, or until a skewer comes out clean.

8. To make the yema filling, mix the condensed milk with the egg yolks. Over medium-low heat, mix them together and cook until the mixture is thick. Once thick, take off the heat and add butter. Mix. Let cool.

9. Cut cake in half. Add yema filling on top of one of the layers. Sandwich the other layer on top. Slice into rectangles and serve cold. 

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