Ah Mah Egg Sponge Cake | Review

I gave my daughter a slice of Ah Mah traditional homemade Egg Sponge Cake after her gymnastic class and she loved it. Originally from Malaysia, it's now in the Philippines. Ah Mah Traditional Homemade Egg Sponge Cake has opened its first branch at the 3rd Level of Robinsons Magnolia (in front of Robinsons Department Store) last July 10.

It is inspired by the popular egg sponge cake originating from Danshui, Taiwan. This sponge cake is made purely with eggs, milk, corn oil, flour and sugar. No water (milk was used instead) was added and best of all, no preservatives.

Ube Sponge Cake Php 180
I ordered a box of Ube Sponge Cake. This is made with local ube halaya and is exclusive only to the Philippines. Ah Mah Egg Sponge Cake was still warm when my daughter and I ate it. The ube halaya flavor settled at the bottom of the cake, but it was still delicious nonetheless.

The box indicated that Ah Mah Egg Sponge Cake is best kept refrigerated and should be consumed within 3 days. The one that I bought didn't even last for a day. A portion was left for DH which he ate during dinner. He said there's nothing exceptional in its taste. The redeeming factor is that there's no preservatives added. But he said that I should buy the cheese sponge cake next.

Ah Mah Egg Sponge Cake is also available in these other cake flavors/variants- Cheese Sponge Cake (Php 180), Chocolate Sponge Cake (Php 180), Pandan Sponge Cake (Php 180) and of course, the Original Sponge Cake (Php 150) on our next visit. The latter was available for free tasting at the time that I visited the kiosk. I think I ate around 3-4 samples hehe

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