Torta Cebuana
A rich, moist Filipino-style cake featuring egg yolks, vanilla, and a tender crumb, perfect for celebrations or casual gatherings with a sweet, buttery flavor.
Ingredients
Instructions
- Beat egg yolks, oil, sugar, and vanilla together until well combined.
- Gradually add flour and milk, mixing continuously until the batter is smooth.
- Pour the batter into a greased baking pan.
- Bake at 325°F (163°C) for 20 minutes or until golden brown.
Tips & Substitutions
For a lighter texture, consider sifting the flour before adding it to the batter. If you don’t have Crisco oil, you can substitute with vegetable oil or melted coconut oil. Adding a pinch of salt can enhance the flavor of the cake. Ensure that your egg yolks are at room temperature for better emulsification, which leads to a fluffier torta.
Serving Suggestions
This torta is delightful when served plain or dusted with powdered sugar. Pair it with a fresh fruit salad or a scoop of ice cream for a decadent dessert. It also pairs beautifully with White Chocolate Mousse With Kiwi And Strawberry Slices, offering a refreshing contrast. Serve with coffee or tea for a perfect afternoon treat.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or in an oven at 300°F (150°C) for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Torta Cebuana contains roughly 1032 calories, with 23g protein, 129g carbohydrates, and 25g fat. It is an excellent source of vitamin C (59% of the Daily Value), iron (56% of the Daily Value), and protein (45% of the Daily Value), and a good source of potassium. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
Using whole eggs can alter the texture and moisture of the torta, potentially resulting in a denser cake. If you choose to use whole eggs, consider reducing the milk slightly to maintain the right batter consistency. Experimenting may yield a different, but still tasty result.
What can I do if my torta is too dry?
If the torta turns out dry, it may have been overbaked. To remedy this, try adding a simple syrup glaze on top made from equal parts sugar and water. Brush it on while the cake is still warm to add moisture. Alternatively, serve with a creamy sauce like Creamy Mounds With Sauce for added richness.
How can I make this recipe gluten-free?
To make a gluten-free version of Torta Cebuana, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum, or add a teaspoon of it to help with texture. Additionally, double-check that all other ingredients are certified gluten-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).