Typically prepared in tiny molds, these delicious and tender mini cakes are offered as a snack. If you don’t have the molds, use muffin tins.
| Prep Time: | 45 mins |
| Cook Time: | 40 mins |
| Additional Time: | 40 mins |
| Total Time: | 2 hrs 5 mins |
| Servings: | 16 |
| Yield: | 16 cakes |
Ingredients
- 2 ½ cups all-purpose flour
- 1 cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup vegetable oil
- 8 egg yolks
- 2 tablespoons grated orange peel
- 1 teaspoon vanilla extract
- ⅓ cup orange juice
- ⅓ cup water
- 8 egg whites
- ½ teaspoon cream of tartar
- ½ cup white sugar
Instructions
- 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.
Nutrition Facts
| Calories | 243 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 269 mg |
| Sugars | 19 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I made mango mamon with this recipe and i also made it sugarfree and it turned out well. I was expecting a better outcome but i guess with the sugar adjustment and mango flavour and mango pulp, it made the cake a bit dense. But overall result it was very good. Thank you for this recipe lola. cheers
It was really good! The only thing I’d say is that I found that 40 minutes was too long. I’d try cutting off a couple of minutes. There was also a LOT of batter, which was fine for me–I made 2 1/2 dozen, not 16 like the recipe said.
Great recipe. I added lime zest and it was just divine. Will definitely make this again.
so glad i found this recipe! first time, followed all except add 1/3c of whipping cream vs water- Oh DELIcIOUs !!! will definitely be baking again! Thanks for sharing ! 🙂
This is Not a sponge cake. It was Very Heavy and tasted eggy but moist. I was in need of a sponge cake and in the middle of making this I soon realized that it would not turn out to be a real sponge cake. I continued the process and hoped for the best. Did not tast horrible but was not the a light airy cake I was looking for.
I halfed the recipe, did NOT use the orange zest, replaced orange juice with heavy cream, oil with melted butter, and vanilla extract with almond extract. Baked in a cheesecake tin for 30 min (about 10in circumference). Delicious!
I made it beacause my mother in law requested to make a cake using her mango jam and l tried using your recipe, thank you so much it was the best recipe pick , i will keep this recipe and find other ways to use it, it was delicious my whole family loved it. I used half of the recipe and used it to make a custard cake, i used mango jam in replacement of grated orange peel and mango juice instead of orange juice and water. i baked it at 170 celsius for 60 mins. The mango flavor didn’t came out, so maybe i would use a mango puree instead of mango jam. It was great recipe thanks again and to the person who made and shared this recipe thank you so much for sharing. More succeess to you.
I used this recipe this summer, and didn’t get a chance to review it till now. I still remember how yummy and moist it was, it was just what I was looking for. I totally recommend using it! I was really happy with final result. It’s a lot of batter, though; there was enough to make a medium sized cake and several cupcakes. I piped it using whipped cream, and it was excellent. Definitely a keeper!! 🙂
Made exactly as the recipe directed. Halved the recipe and it ended up making 12 cupcakes. This was wonderful! Not too sweet, yet moist, and it actually has no dairy! So, good for people who can’t tolerate dairy. Thank you!
Didnt have orange zest so I used orange juice instead of water. Cut the baking time to 20 min because I made cupcake size mamon. All worked beautifully!
Very yummy and easy to make!
Thanks! I’m delighted to see people who likes this proud-Filipino made recipe. It makes many delicious cakes and it is delighted on our parties specially during our Midnight Advent Mass. Thanks! Do it again!
AMAZING! I used this recipe, as is, to make homemade twinkies. I used the Marshmallow Buttercream Frosting recipe on this site and pumped it into the “twinkies” after they cooled. Made at least 4 dozen. My kids were over the moon. I have a twinkie pan but I think a muffin pan would work fine too. Next I’m going to make this as a layer cake, fill the layer with a strawberry compote and then use the same Marshmallow Buttercream Frosting recipe for the top. Definitely a keeper. By far the best sponge cake I’ve ever had.
I wish I could have given this recipe 10 stars…WOW! I followed the advice of another reader, and substituted the regular flour for cake flour, but added another 3 minutes to the baking time. ( Make sure you don’t over bake them.)I made only half of this recipe, and got 3 1/2 dozen regular size cupcakes. Sooooo easy to put together, and the flavor is out-of-this world. I will make these over and over again. Thanks for sharing with us. You made my day!!!!
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!
This was a great recipe! However, when my mom made mamon, it was dense and rich instead of light and fluffy. Looks like I need to ask my mom for her recipe still.
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 ! 😀
This was light and flavorful~ I am making this again for sure!! Thank you for the recipe~
Had I read the top review more carefully, I wouldn’t have my mamon come out so dry. The taste was good, but after 35 min of baking, it came out very dry. As long as you watch the time carefully, it should be very delicious. I would definitely try again.
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!!