Cebuana Torta

5 from 2 votes

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 Time15

Cook Time30

Total Time45

Course: Baked Goods, Snack

Cuisine: Filipino

Servings: servings

Calories: 390kcal

Author: Lalaine Manalo

Equipment

12 Mamon or Brioche molds

Ingredients

1 ¾ cup all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
8 egg yolks (from large eggs), at room temperature
1 ½ cups sugar
¾ cup canola oil
¼ cup butter, melted
1 cup evaporated milk, room temperature
1 teaspoon vanilla extract
margarine or butter for brushing on the torta
sugar, for sprinkling on top

US Customary - Metric

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 dissolved
Add 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 ¾ 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.

Video

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