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Cebuana Torta Cake

Cebuana Torta Cake

Rich, decadent golden-yellow sponge cake from Cebu in the Visayas region, traditionally leavened with fermented coconut wine (tuba) and enriched with egg yolks and lard. Baked in fluted mamon molds until lightly golden on top, then brushed with butter and sprinkled with sugar. Solid dense sponge cake with smooth golden-brown surface, no holes or raw egg visible.

⏱ Prep: 0 min ⏱ Cook: 6 min

Ingredients

  • 1 all-purpose flour
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 8 egg yolks (from large eggs), at room temperature
  • 1 sugar
  • 0.75 cup canola oil
  • 0.25 cup butter, melted
  • 1 cup evaporated milk, room temperature
  • 1 tsp vanilla extract
  • 0 margarine or butter for brushing on the torta
  • 0 sugar, for sprinkling on top
  • 12 Mamon or Brioche molds

Instructions

  1. Preheat the oven to 350 F. Grease the insides of the mamon or brioche molds. Set it aside.

  2. In a big bowl, whisk together flour, baking powder, and salt until everything is mixed in.

  3. In another large bowl, whisk together the oil, melted butter, and sugar until the sugar is dissolved

  4. Mix in the egg yolks and whisk until well-incorporated.

  5. Add milk and stir well.

  6. Gradually Add 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 ¾ 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.

  12. Do not overwork the batter. Beat the mixture just until it's smooth and free of any streak of flour. The batter should be smooth and flowy but is not too runny.

  13. 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.