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Mamon (Sponge Cakes)

Mamon (Sponge Cakes)

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lola

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.

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 243 kcal
  • 12%
  • Fat:
  • 9.2 g
  • 14%
  • Carbs:
  • 35.1g
  • 11%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 102 mg
  • 34%
  • Sodium:
  • 269 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 325 degrees F (165 degrees C). Grease 16 muffin cups.
  2. Stir the flour, 1 cup sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, grated orange peel, vanilla extract, orange juice, and water. Mix well by hand until smooth with no lumps.
  3. Beat the egg whites with the cream of tartar until foamy in a large glass or metal mixing bowl. Gradually add the 1/2 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the flour mixture into the egg whites. Pour the resulting batter into the prepared muffin cups to about 2/3 full.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews

mistandfog
37
9/15/2010

This recipe created so much batter that I baked one small cake (in one of those gigantic muffin-shaped cake pans) and a dozen muffin-sized cakes. I didn't have any oranges to zest, so I used lemons instead. I first checked for doneness at 35 minutes and found that the muffin-sized cakes were overcooked and dried out, and my larger cake was right on. The cake didn't taste like any mamon I've had before, but that's likely because I used lemon instead of orange peels. I thought the muffin-sized cakes were dry and probably won't make that size again. Having said that, the resulting lemon cake from the larger pan was absolutely delicious and won rave reviews from friends even three days after baking. It stayed moist and flavorful (those bits of fresh peel burst into every bite. I frosted the cake with an airy, light buttercream, and the results were fantastic. I'm not a huge lemon cake fan, but I will make this again and again. And I'll be trying it with orange peel in the very near future.

Daiv
32
3/1/2011

Wonderful and I will bake this again. This is easy. Thank you Lola!

Hazel Joyce Jose
23
1/12/2011

It taste perfectly like my favorite mamon, just the way i want it. This would also be a good recipe for birthday cakes.