(Chicago) – This traditional English sponge cake reminds me so much of mamon that I used to bring to school for my afternoon snack, although, this is much denser.  I used to eat my mamon with a fruit juice in grade school. But now, here are some creative adult ways to eat this cake.

  • Cut into tiny squares and perfect with tea for a lazy Sunday afternoon
  • Get a slice and drizzle some Baileys or Kahlua for a little spike. Great to kick-off your morning! 🙂
  • Slice into 1×1 squares and use in chocolate fondue
  • Cut into rectangular stick and soak into your morning hot chocolate or hot kapeng barako (coffee) (na nakataas ang isang paa habang nakaupo sa silya. Pinoy na pinoy. 🙂 )


  • 1 cup + 2 tablespoon butter, softened
  • 1 cup superfine sugar
  • 5 eggs
  • 2 ½ cups all-purpose flour, sifter
  • 2 teaspoons baking powder
  • Salt

For the sugar crust:

  • 4 tablespoons lemon juice
  • 1 tablespoon golden (light corn) syrup
  • 2 tablespoons granulated sugar



Pre-heat the oven to 350F. Grease a 1kg/2 ¼ lb loaf tin.  Beat the butter and sugar until light and creamy, then, gradually beat in the eggs.

Mix the sifter flour, baking powder and salt, and fold in gently. Spoon into the prepared tin, level the top and bake for 1 ¼ hours, until a skewer pushed into the middle comes out clean.

Remove the cake from the oven and while still warm and in the tin, use a skewer to pierce it several times right the way through. Warm together the lemon juice and syrup, add the sugar and immediately spoon over the cake, so the flavored syrup soaks through but leaves some sugar crystal on top. Chill the cake for several hours or overnight before serving.