Recipe by 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."
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2 1/2 cups
grated orange peel
cream of tartar
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.
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 at a time gradually along with the flour (instead of mixing it in with the egg yolks) will create a more delicate cake. I cut the recipe in half and was able to make 2- 6" rounds...baked in my Wilton aluminum pans at 325 degrees for 30 mins. They puffed up beautifully. The only change I made was instead of the 1/3 cup of water and oj I used 2/3 cup of milk and omitted the grated orange peel because I don't care for citrus flavored cakes and pastries.
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!!! thanks for sharing this recipe!!
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 heat though).
My tiny changes : no cream of tartar, replaced half water-half orange juice by the whole orange juice.
My suggestions : served with strawberries and wiped cream : yumyumyum ! (orange and strawberries fit together prefectly), second time served with apricot jam inside and a dark chocolate coat : yumyumyum again ! :-D
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 to done VERY quickly, so make sure to watch them. Using a standard sized cupcake tin and a #16 (2.75oz) ice cream scoop, this recipe makes me 36 cakes. The number of cupcakes will vary, depending on how much volume is beaten into the egg whites and how much volume is lost while folding into the flour mixture.
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 in ~25 minutes. My dad's Filipino girlfriend brought store-bought mamon over a few months ago and this absolutely satisfied the craving I've developed for them!
* Percent Daily Values are based on a 2,000 calorie diet.
Mamon (Sponge Cakes)
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 83
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