Mantecadas (Mexican Butter Sponge Cakes)

Name: Mantecadas (Mexican Butter Sponge Cakes)
Total time: 45 min
Cuisine: Mexican
Ingredients: 150g unsalted butter, softened; 150g caster sugar; 3 eggs; 1 orange, finely grated zest only; 1 tsp vanilla extract; 200g self raising flour; 1 tsp baking powder; 100ml whole milk; 2 tbsp caster sugar, for the tops

Soft, golden butter sponge cakes with a hint of orange and a crackly sugar top, perfect with coffee.

Time45 min
LevelEasy
Costabout £0.20 a head
Oven180°C (160°C fan)

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

12 cakes

Ingredients

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150 gunsalted buttersoftened
150 gcaster sugar
3eggs
1orangefinely grated zest only
1 tspvanilla extract
200 gself raising flour
1 tspbaking powder
100 mlwhole milk
2 tbspcaster sugarfor the tops

Method

1
Heat the oven to 180°C (160°C fan). Line a 12 hole muffin tin with paper cases.
2
Beat the butter, sugar and orange zest for 3 minutes until pale and fluffy. Beat in the eggs one at a time, then the vanilla.
3
Fold in the flour and baking powder alternately with the milk until you have a smooth, thick batter.
4
Divide the batter between the cases, filling each about three quarters full. Sprinkle the tops with the extra sugar.
5
Bake for 20 to 22 minutes until risen, golden and springy to the touch.
21 min
6
Cool in the tin for 5 minutes, then move to a rack. Best eaten the same day.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.