Comments on: Special Mamon (Filipino Yellow Sponge Cake)

By: Myrna

Myrna — Sat, 30 Jul 2011 09:17:43 +0000

Hi Naome,
I’ve been trying to make a birthday cake for my daughter’s birthday, and I like the way we do it in the Philippines but I can not produce that fluffy and light texture, how do they do it. Thank you for your help.

By: digidiva

digidiva — Sun, 24 Jul 2011 13:59:00 +0000

thank you for sharing this recipe! it’s definitely a keeper. i replaced the lemon and orange extract to lemon and orange rinds since I didn’t have the former and it still came out very well!

By: hungrynez

hungrynez — Tue, 19 Jul 2011 03:04:27 +0000

looks so heavenly soft and fluffy. i will surely save this one for my future use. thanks!

By: butterbabycakes

butterbabycakes — Mon, 27 Jun 2011 10:19:08 +0000

thanks for sharing the recipe,been looking for it for ahile. can you use the brioch mold ? More power to you.

By: BakeTrail

BakeTrail — Mon, 23 May 2011 07:54:37 +0000

Thanks for sharing the recipe. Can’t wait to try dipped in yema, i.e. the half moon made famous by Pendy’s, Bacolod.

By: jayne

jayne — Wed, 09 Feb 2011 08:06:48 +0000

is there any alternative of cream of tartar?or is it ok to eliminate this cream?here in Finland,they dont know about this cream of tartar,there is tartar sauce like mayonaise,but they dont know this cream of tartar.

By: Eve

Eve — Tue, 01 Feb 2011 06:02:25 +0000

Ill surely try this recipe, can i also have the ube and mocha version please? thanks,more power to you

By: ralph

ralph — Sat, 22 Jan 2011 00:58:36 +0000

use 2tsp fresh lemon extract

By: Julia

Julia — Mon, 27 Dec 2010 23:30:58 +0000

can i also have the recipe for the ube and mocha mamon pls? thanks!

By: Julia

Julia — Mon, 27 Dec 2010 23:25:24 +0000

can i also have the recipe for the ube and mocha pls? thanks!