Mamon (Sponge Cakes)

Mamon (Sponge Cakes)

18
lola 26

"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 servings 243 cals
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Original recipe yields 16 servings

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Nutrition

  • 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

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Directions

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  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

18
  1. 19 Ratings

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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.

This recipe doesn't taste like the store bought mamon I've had but it is still pretty good...fluffy and not too sweet. I believe using cake flour next time and folding in the egg whites a little...

A VERY GOOD base for all kinds of desserts, depending on how you fill or glaze it. I made it in one BIG round cake and so needed a 50 minutes cooking in the oven (last 15 minutes I reduced hea...

These are so light and delicate. They are also very moist if you are careful to not over-bake. I raise the temperature to 375 and they bake up in about eight minutes. They go from still jiggly t...

i made this recipe as a base for my "Crema de Fruta" cake. I changed the number of servings to just 12 and it had such a great proportion! It was yummmy!! I will do this again...and again!!! ...

I've made these several times now and they're just marvelous. The as-is recipe nets 3 8" round cakes. I've made the traditional small cake too, and always end up with more than 16 and they bake ...

My Lola loved these, and she usually only likes what she makes herself. I followed the recipe exactly and the cakes came out light and fluffy. I brushed the tops w/ melted butter & added a littl...