Nata Cake

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Cake squares stuffed with a pudding-like filling and topped with whipped cream.

Preparation time: 20 mins
Cooking time: 40 mins

Difficulty: Easy - for beginners
Serves: 12 servings



6 eggs
1 cup cane sugar
1 tablespoon lemon juice
1 tablespoon real vanilla extract
5 tablespoons softened butter
1 1/4 cups flour sifted with:
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon salt


To make the nata cake:

Preheat oven to 325º F

Separate the egg whites from the yolks, reserve the egg whites. With an electric mixer, beat the egg yolks with the sugar until well blended. Gradually add lemon juice, vanilla, and softened butter. Sift all the dry ingredients together and gradually add to the mix. Beat the egg whites until they start to form stiff peaks. Gently fold the egg whites into the batter with a spatula.

Bake the nata cake in a lightly greased 9-inch cake pan approximately 30 to 40 minutes, until cake is golden brown and shrinks away from the sides of the pan.

Let cool. Slice the nata cake into serving-sized rectangles. Slice each square in half to create a top and bottom for filling.


1 can condensed milk
1 can evaporated milk
1 can of water (use the evaporated milk can)
3 egg yolks
3 heaping tablespoons of cornstarch (combine this with the water until smooth)
2 tablespoons of sugar

Add last:

2 teaspoons of vanilla extract
2 tablespoons of butter - softened to room temperature

Whisk together the first six ingredients in a medium saucepan. Cook over low heat stirring constantly until the mixture thickens to a pudding-like consistency. Remove from heat, add vanilla and butter, and beat with a wire whisk until the filling is smooth. Refrigerate until cool.
Fill each nata cake square with the filling. Then add the following topping.


2 teaspoons unflavored gelatin dissolved in 3 tablespoons warm water
1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon pure vanilla extract

Dissolve the gelatin in a little warm water. When completely dissolved, add to the cream by hand, stirring gently. Refrigerate until completely chilled – about one hour. Start whipping the cream with an electric mixer, gradually adding in the powdered sugar and vanilla. Continue whipping until the cream thickens and starts to hold its shape.
Frost each individual filled cake with the whipped cream topping. Refrigerate until chilled – the topping will stiffen. Decorate with colored sprinkles if desired.

Keep refrigerated until serving!


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