MAMON (FILIPINO SPONGE CAKE)

MAMON (FILIPINO SPONGE CAKE) image

Yield 8 servings

Number Of Ingredients 11

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Sponge Cake
6 egg yolks (from large eggs)
1 cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest (from one lemon)*
1/2 cup canola oil
1 cup cake flour, sifted
1 teaspoon baking powder, sifted with the cake flour
6 egg whites (from large eggs)
1 teaspoon cream of tartar
This cake is best served on the day it is made, but can be refrigerated and will keep moist for a couple of days.

Steps:

1. Preheat oven to 375°F with the oven rack in the middle. Spray a 9"x2" round cake pan with baking spray. 2. Whisk egg yolks and sugar in a large bowl until smooth. 3. Add vanilla and lemon zest, and mix to incorporate. Add oil and continue to whisk to a homogenous consistency. 4. Stir in flour and baking powder using a wooden spoon or spatula until thick with no dry ingredient left behind. 5. Whisk egg whites and cream of tartar in a separate (medium) bowl using a hand mixer or stand mixer. 6. Fold the egg whites into the batter, about a handful‐size to liquefy it first, then in thirds. 7. Pour the mixture into the cake pan and place on a baking sheet. Bake for 25 to 30 minutes, until the top becomes golden brown and a cake tester comes out clean when inserted in the middle. 8. Cool on a wire rack for 30 minutes. Loosen cake by sliding a bread knife along the side of the cake, dull end at the front. Carefully turn over on a plate and let it cool completely.