Cebuana Torta is a Visayan sponge cake popularly served for dessert or as a midday snack. It’s delicious and simple to make with easy-to-find ingredients. Bake it at home using this easy recipe with step-by-step photos and tips!
Torta Mamon is a sweet and spongy pastry that originated from Cebu. It’s most popular in Argao, a municipality in southern Cebu, and is also called Argao Torta or Torta a la Argao.
It traditionally uses a coconut liquor, tuba, as the leavening agent and lard as the fat in the batter. It’s baked in clay ovens until toasted and finished with a blanket of margarine and sugar. It’s also common to top it with raisins and infuse with anise for added flavor.
This Cebuana delicacy has a soft and spongy texture. It’s denser and moister than the classic fluffy mamon, with the egg yolks in the batter giving it a richer, more decadent taste.
Ingredients and supplies
Since most of us don’t have ready access to tuba wine and a clay oven, this recipe was adapted to work using simple ingredients and a conventional oven.
The cake is baked in brioche or mamon molds. If you don’t have any, you can also use large muffin tins.
How to make Torta Cebuana
Here is an overview of the process. The full ingredients and detailed instructions are in the recipe card below.
Top with butter and sugar. Allow the torta to slightly cool first.
Transfer to a tightly covered container and keep at room temperature for up to 3 days.
Storing in the refrigerator will prolong life but will dry out out cake.