Bake with Patsitivity: Torta de Cebu

A failed attempt is better than not trying at all If this is not one of the mottos I lived by, I could've stopped baking and cooking altogether a long time ago; I may have successfully created visually delectably dishes and baked goods and posted the recipes here but there were moments I failed, a lot. And these failed recipes didn't make it here in Hive. Lol! Why share something that other people won't benefit from, right?

So why am I sharing this Torta de Cebu recipe if it's not foolproof? Torta de Cebu or Cebu's version of chiffon or sponge cake has a different texture than the usual sponge cake. It's usually more compact than airy and therefore heavier. When I tried this recipe I got from YouTube, I was expecting the real Torta de Cebu but what I got is the airy, very light and extremely soft sponge cake. Did it taste good? I'm confident to say Yes!.

Spare some time this weekend and make this easy recipe for your family and friends. Hope you get it right! 🤣

Ingredients:

1 cup all-purpose flour
4 pcs egg yolks
1/2 cup cooking oil
3/4 cup white sugar
140ml evaporated milk
1 tsp vanilla
1 tsp baking powder
1/4 tsp salt

The procedure is easy as 1,2,3

1. Just combine all the dry ingredients and set aside. In a different bowl combine the wet ingredients and mix thoroughly.
2. Add the dry ingredients to the wet ingredients and with a whisk or electric mixer, mix until combined and you have a smooth, lump-free batter.
3. Preheat your oven, and pour the batter into the molds of your choice. Pop in the preheated oven for about 15-20 minutes. This might vary depending on the type of oven you'll use. Use the toothpick method to check whether the torta is fully cooked.

If you don't have an oven at home, you may use your rice cooker/steamer to cook your first-ever homemade Mamon/Torta!