17/09/2026
The cake that started it all.
It must really be the Ber-months.. that time of year when Christmas starts creeping into everything back home. And lately, I’ve been missing the Philippines so much. It’s been about three years since our last visit, and the homesickness hits differently when September rolls in. In the Philippines, once the calendar hits a “BER,” the Christmas spirit switches on instantly. Too early for some, maybe, but for us Filipinos, Christmas and New Year are everything.
So… this cake. This simple little cake holds such a special place in my heart.
Back in 2014, when I was still trying to figure out what I wanted to do with my life, I didn’t have a job. I was selling wigs and contact lenses online for cosplay, just trying to get by. And then there was this cake, super popular, everyone raving about it but only available in certain provinces. I wanted to try it so badly. Eventually I did, and I fell in love with it instantly. I craved it all the time.
One day I thought Maybe I can bake it myself?
And when I want something badly… I go for it.
I had so many attempts. Chiffon cake is no joke, it kept deflating, collapsing, refusing to cooperate. But none of those “fails” ever went to waste; my family happily ate every single one. Eventually, I perfected it. My first customers were my neighbors, after I gave them free samples. They loved it.
And that, my friend, became my bread and butter.
From a tiny handheld mixer to a stand mixer gifted by my mom… from a tabletop oven to a large convection oven… and later, Chris surprised me with an even bigger one. What started as 1–10 orders a week turned into hundreds of orders a day. My family, friends, and acquaintances began reselling it. It became a huge hit.
Ber-months were always the start of my busiest season. I even postponed meeting Chris at one point because I knew I’d be too busy to go out. So he ended up popping by the house instead and spent Christmas Eve with my family. I still remember how he could finish a tub or two of this cake and still ask for more. He’d help me bake whenever he was around, imagine having a holiday but your wife still puts you to work.
Yesterday, I made the cake again because I missed it… and suddenly all those memories came flooding back. This cake became a staple at our Christmas dinners. Maybe I’m just feeling homesick, missing Christmas in the Philippines … the noise, the food, the warmth, the chaos, the love.
It’s called yema cake: a soft chiffon cake covered with egg and milky custard, finished with caramel and cheddar for that perfect mix of flavors. I made it exactly as how I make it back home… A dessert crafted to delight the palate, not just the eyes.
Awww… My heart feels full right now.