Cebuana Torta
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 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 3/4 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 8 egg yolks (from large eggs), at room temperature
- 1 1/2 cups sugar
- 3/4 cup canola oil
- 1/4 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
Instructions
- 1
Preheat the oven to 350 F. Grease the insides of the mamon or brioche molds. Set aside.
- 2
In a large bowl, whisk together flour, baking powder, and salt until well combined. Set aside.
- 3
In another large bowl, whisk together the oil, melted butter, and sugar until the sugar is dissolved
- 4
Add the egg yolks and whisk until well-incorporated.
- 5
Add the milk and stir well.
- 6
Gradually add the flour mixture to the liquid mixture, stirring until the mixture is smooth.
- 7
Add the vanilla extract and stir.
- 8
Ladle the batter into the prepared molds until 3/4 full.
- 9
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.
- 10
Remove the torta from heat and let cool slightly.
- 11
Brush the tops with softened butter or margarine and sprinkle with sugar.