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This recipe created so much batter that I baked one small cake (in one of those gigantic muffin-shaped cake pans) and a dozen muffin-sized cakes. I didn't have any oranges to zest, so I used lem...
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 sp...
This recipe created so much batter that I baked one small cake (in one of those gigantic muffin-shaped cake pans) and a dozen muffin-sized cakes. I didn't have any oranges to zest, so I used lem...
It taste perfectly like my favorite mamon, just the way i want it. This would also be a good recipe for birthday cakes.
This recipe doesn't taste like the store bought mamon I've had but it is still pretty good...fluffy and not too sweet. I believe using cake flour next time and folding in the egg whites a little...
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 t...
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 hea...
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!!! ...
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 ...
My Lola loved these, and she usually only likes what she makes herself. I followed the recipe exactly and the cakes came out light and fluffy. I brushed the tops w/ melted butter & added a littl...