Cebuana Torta Cake


Cebu Torta Cake Recipe is considerably a creamy dessert yet simple and tasty that almost anyone can make. Cebu Torta Cake is quite a popular mini cake in the Visayas and all of Cebu.

If you ‘haven’t got the Torta molds you can use a big deep muffin tin, greased and lined. Torta’s in Cebu are special cakes consist of lard and “Tuba” or coconut liquor, as the leavening agent. They cook it in a clay oven. Torta mini cakes would last days without refrigeration.

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!

This Cebu Torta Cake or Torta Mamon Cebuano is amazingly delicious; each bite makes you feel really good. It tastes like heaven!

You should try this Filipino dessert!

Table Of Contents

  • What is Torta de Cebu
  • Ingredients and supplies
  • How to make Torta Cebuana
  • Quick tips
  • Serving suggestions
  • Storage
  • More Filipino baked goods
  • Cebuana Torta

In the Northern or Tagalog-speaking provinces of the Philippines, the word torta refers to a type of omelet made of eggs and ground meat, seafood, potatoes, or vegetables. However, the torta is a sponge cake commonly served as a snack or dessert in the Visayan region.

What is Torta de Cebu

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.

  • Baking powder instead of tuba acts as the leavener, and a combination of oil and melted butter takes the place of lard in adding richness to the torta. The result is a torta bisaya that’s as special and delicious as the original!
  • The cake is baked in brioche or mamon molds. If you don’t have any, you can also use large muffin tins.


  • Line molds with paper liners, but if you don’t have you, you can use wax paper and grease it lightly and set aside. Separate eggs and whisk egg yolks until smooth and set aside the egg whites for another recipe, such as Angel food cake, Meringue, Lengua de Gato, Sylvanas, and others.
  • Preheat your oven at 350F.
  • Boil the coconut juice and sugar over low heat for 5 minutes and add in the star anise to infuse in the syrup at the last minute, set aside to cool.
  • In a bowl, sift over the flour, baking powder, and salt together until well mixed and set aside.
  • In a mixing bowl, cream the butter until smooth and pale and add in the egg yolks and mix for a minute.
  • Add the oil, coconut syrup, and condensed milk while continuously mixing.
  • I don’t want to waste the condensed milk left in the can, so I pour the fresh milk into the can and scrape all sides and stir, then add into the mixing bowl.
  • Lastly, add the flour mixture and whisk until incorporated, but don’t overbeat the batter.
  • Pour the batter into the prepared molds, or divide the batter using an ice cream scoop to yield a dozen of Cebu Torta Mamon.
  • Bake in a preheated oven at 350F for about 18-25 minutes or until a toothpick inserted comes out clean.
  • Let it cool just enough you can handle it, then brush with margarine or butter lightly on top and sprinkle with caster or refined sugar on top and let it cool on a wire rack.

How to make Torta Cebuana

Here is an overview of the process. The full ingredients and detailed instructions are in the recipe card below.

  1. Prepare equipment. Preheat the oven to 350 F. Grease the insides of 12 mamon or brioche molds.
  2. Whisk together the dry ingredients in a large bowl.
  3. Whisk together the oil, butter, and sugar in another bowl. Add the egg yolks and whisk until well-incorporated. Stir in the milk.
  4. Combine the flour mixture and the liquid mixture. Add the vanilla. Batter will be smooth with flowy consistency but not too runny.
  5. Divide the batter into prepared molds.
  6. Bake in the preheated oven.
  7. Top with butter and sugar. Allow the torta to slightly cool first.

Cebu Torta Cake is amazingly delicious and is always cooked and prepared in the Visayas region during Fiesta celebration.

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