Mamon (Sponge Cakes)

Mamon (Sponge Cakes)

16
lola 27

"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

2 h 5 m {{adjustedServings}} servings 243 cals
Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

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

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

16
  1. 17 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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 lem...

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

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