Mamon (Sponge cakes)

    1 hour 25 mins

    These sweet and soft mini cakes are usually baked in small molds and served during snack time. Use muffin tins if you don't have the molds.

    Rizal, Philippines
    1 person made this

    Serves: 16 

    • 280g sifted plain flour
    • 300g sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 125ml (1/2 cup) vegetable oil
    • 8 large egg yolks
    • Grated peel from 1 large orange
    • 1 teaspoon vanilla
    • 65ml (1/3 cup) fresh orange juice
    • 75ml (1/3 cup) water
    • 8 egg whites
    • 1/2 teaspoon cream of tartar

    Prep:45min  ›  Cook:40min  ›  Ready in:1hr25min 

    1. Preheat your oven to 165 degrees C.
    2. Mix the sifted flour with 200g sugar, baking powder and salt.
    3. Make a well in the flour and add the oil, egg yolks, grated orange peel, vanilla, orange juice and water. Beat well by hand until smooth with no lumps.
    4. In a large mixing bowl, beat the egg whites and cream of tartar for 5 minutes while gradually adding the remaining sugar. Continue beating until soft peaks are formed.
    5. Fold the egg yolk mixture into the egg whites.
    6. Grease mini molds and fill them 2/3 full with batter.
    7. Bake for 40 minutes or until a toothpick comes out clean when tested for doneness.
    8. Cool then remove from the molds and wrap individual cakes with wax paper.

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