Mamon (Sponge Cakes)

Mamon (Sponge Cakes) might be just the hor d'oeuvre you are searching for. For 36 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 196 calories, 5g of protein, and 9g of fat per serving. This recipe serves 16. 71 person have tried and liked this recipe. It is brought to you by Allrecipes. Head to the store and pick up white sugar, cream of tartar, orange juice, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 2 hours and 5 minutes. Overall, this recipe earns a not so super spoonacular score of 34%. Similar recipes include Mamon (Filipino Sponge Cake), Pineapple-Caramel Sponge Cakes, and Little Sponge Cakes With Coffee Buttercream And Toasted Almonds.

Servings: 16

Preparation duration: 45 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat an oven to 325 degrees F (165 degrees C). Grease 16 muffin cups. 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. 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. 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. Kitchen-Friendly View

 

Step by step:

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.

3. Mix well by hand until smooth with no lumps.

4. 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.

5. Pour the resulting batter into the prepared muffin cups to about 2/3 full.

6. 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.

Nutrition Information:

covered percent of daily need