Cebuana Torta Mamon Cake - Kawaling Pinoy — kawalingpinoy.com

Cebuana Torta is a Visayan sponge cake popularly served for dessert or as a midday snack. It’s delicious and simple to make with easy-to-find ingredients. Bake it at home using this easy recipe with step-by-step photos and tips! Cebuana Torta Mamon Cake In the Northern or Tagalog-speaking provinces of the Philippines, the word torta refers to a type of omelet made of eggs and ground meat, seafood, potatoes, or vegetables. However, the torta is a sponge cake commonly served as a snack or dessert in the Visayan region. What is Torta de Cebu Torta Mamon is a sweet and spongy pastry that originated from Cebu. It’s most popular in Argao, a municipality in southern Cebu, and is also called Argao Torta or Torta a la Argao. It traditionally uses a coconut liquor, tuba, as the leavening agent and lard as the fat in the batter.  It’s baked in clay ovens until toasted and finished with a blanket of margarine and sugar. It’s also common to top it with raisins and infuse with anise for added flavor. This Cebuana delicacy has a soft and spongy texture. It’s denser and moister than the classic fluffy mamon, with the egg yolks in the batter giving it a richer, more decadent taste. Ingredients and supplies Since most of us don’t have ready access to tuba wine and a clay oven, this recipe was adapted to work using simple ingredients and a conventional oven. Baking powder instead of tuba acts as the leavener, and a combination of oil and melted butter takes the place of lard in adding richness to the torta. The result is a torta bisaya that’s as special and delicious as the original!The cake is baked in brioche or mamon molds. If you don’t have any, you can also use large muffin tins. How to make Torta Cebuana Here is an overview of the process. The full ingredients and detailed instructions are in the recipe card below. Prepare equipment. Preheat the oven to 350 F. Grease the insides of 12 mamon or brioche molds. Whisk together the dry ingredients in a large bowl.Whisk together the oil, butter, and sugar in another bowl. Add the egg yolks and whisk until well-incorporated. Stir in the milk.Combine the flour mixture and the liquid mixture. Add the vanilla. Batter will be smooth with flowy consistency but not too runny.Divide the batter into prepared molds. Bake in the preheated oven. Top with butter and sugar. Allow the torta to slightly cool first. Quick tips Do not overwork the batter. Beat the mixture just until smooth and free of any streak of flour. The molds used in the recipe are 3.5 inches in diameter and 1 inch deep. If using a larger size, bake the torta for another 5 to 8 minutes. Serving suggestions Cebuana torta is traditionally served as a midday snack and enjoyed with a piping hot cup of sikwate or hot chocolate. Storage Transfer to a tightly covered container and keep at room temperature for up to 3 days.Storing in the refrigerator will prolong life but will dry out out cake. Did you make this? Be sure to leave a review below and tag me @kawalingpinoy on Facebook and Instagram! Torta Mamon is a favorite delicacy from Cebu known for its rich flavor and spongy but dense texture. Bake this popular Visayan treat and enjoy any time with a cup of coffee! Prep Time: 15 minsCook Time: 30 minsTotal Time: 45 mins Course: Baked Goods, Snack 12 servings Equipment 12 Mamon or Brioche molds Ingredients 1 3/4 cup all-purpose flour1 tablespoon baking powder1/2 teaspoon salt8 egg yolks (from large eggs), at room temperature1 1/2 cups sugar3/4 cup canola oil1/4 cup butter, melted1 cup evaporated milk, room temperature1 teaspoon vanilla extractmargarine or butter for brushing on the tortasugar, for sprinkling on top Instructions Preheat the oven to 350 F. Grease the insides of the mamon or brioche molds. Set aside.In a large bowl, whisk together flour, baking powder, and salt until well combined. Set aside.   In another large bowl, whisk together the oil, melted butter, and sugar until the sugar is dissolvedAdd the egg yolks and whisk until well-incorporated. Add the milk and stir well.  Gradually add the flour mixture to the liquid mixture, stirring until the mixture is smooth. Add the vanilla extract and stir. Ladle the batter into the prepared molds until 3/4 full.  Arrange the filled molds on a baking tray and bake at 350 F for 25 to 30  minutes, or until the tops are lightly golden. Remove the torta from heat and let cool slightly.Brush the tops with softened butter or margarine and sprinkle with sugar. Notes Do not overwork the batter. Beat the mixture just until smooth and free of any streak of flour. The batter should be smooth and flowy but is not too runny. The molds used in the recipe are 3.5 inches in diameter and 1 inch deep. If using a larger size, bake the torta for another 5 to 8 minutes. Nutrition Information Calories: 390kcal, Carbohydrates: 42g, Protein: 5g, Fat: 23g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 147mg, Sodium: 266mg, Potassium: 100mg, Fiber: 1g, Sugar: 27g, Vitamin A: 342IU, Vitamin C: 1mg, Calcium: 134mg, Iron: 1mg “This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

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