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Mamón are traditional Filipino chiffon or sponge cakes, typically baked in distinctive cupcake-like molds. In the Visayas regions, mamón are also known as torta mamón or torta . [ 1 ] [ 2 ] Variants of mamón include the larger loaf-like version called taisan , the rolled version called pianono , and ladyfingers known as broas .
Ube cake is generally prepared identically to mamón (chiffon cakes and sponge cakes in Filipino cuisine), but with the addition of mashed purple yam to the ingredients. It is typically made with flour, eggs, sugar, a dash of salt, baking powder, vanilla, oil, milk, and cream of tartar.
Mango cake or mango chiffon cake, is a Filipino layered chiffon cake infused with ripe sweet Carabao mangoes. It is typically topped with mango cream frosting, fresh mango slices, or pureed mangoes in gulaman or gelatin. Other common toppings include cream, cream cheese, and chocolate. It also commonly sandwiches slices of mangoes between the ...
Yema cake is a Filipino chiffon cake with a custard filling known as yema. It is generally prepared identically to mamón (chiffon cakes and sponge cakes in Filipino cuisine), with the only difference being that it incorporates yema either as frosting, as filling, or as part of the cake batter. Yema is a custard-like combination of milk and egg ...
Ube cake: Philippines: A traditional Filipino chiffon cake or sponge cake made with ube halaya. Ul boov: Mongolia: A layered biscuit stamped with a unique design and served with aaruul. Upside-down cake: United Kingdom: A cake baked with its toppings (usually fruit such as pineapples) at the bottom of the pan. Before serving, the cake is ...
The recipe is credited to Harry Baker (1883–1974), a Californian insurance salesman turned caterer. Baker kept the recipe secret for 20 years until he sold it to General Mills, which spread the recipe through marketing materials in the 1940s and 1950s under the name "chiffon cake", and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948.
Flan cake, also known as leche flan cake or crème caramel cake, is a Filipino chiffon or sponge cake baked with a layer of leche flan (crème caramel) on top and drizzled with caramel syrup. It is sometimes known as "custard cake", which confuses it with yema cake .
Pandan cake is a light, fluffy, green-coloured sponge cake [5] flavoured with the juices of Pandanus amaryllifolius leaves. [6] [7] It is also known as pandan chiffon.[1] [2] The cake is popular in Malaysia, Indonesia, Singapore, Vietnam, Cambodia, Laos, Thailand, Sri Lanka, Hong Kong, China, and also the Netherlands.