Mamon
Probably one of the best mamon recipe you’ll find out there! Soft, fluffy, and light baked treats made special with cheese topping. Level up your coffee break with these delicious mini chiffon cakes.
Ingredients you’ll need
Notes and substitutions
How to make this recipe
Step 1: Pre-heat oven
- Pre-heat oven at 160°C and grease 6 pieces cupcake tin molds. Set aside
- Grease cupcake tin molds with butter and arrange in a baking sheet.
Step 2: Prepare dry ingredients
- In a mixing bowl, combine cake flour, baking powder and salt and sift three times in a bowl. Set aside.
Step 3: Make the meringue
- Separate egg yolks and whites and place in different bowls.
- Using an electric hand mixer, beat the egg whites until frothy. Add the cream of tartar and beat for a minute.
- Add the sugar gradually or in 3 batches then beat again until glossy and stiff peaks form. Set aside
Step 4: Prepare the egg yolk mixture
- Take bowl with egg yolks and add sugar. Whisk until incorporated.
- Do bain marie method by adding 1/2 cup hot water in another larger bowl. Place bowl with egg yolk mixture in the bowl with hot water.
- Whisk egg yolk mixture for 1-2 minutes or until sugar dissolves and pale in color.
- Remove egg yolk mixture form bowl with hot water then add water, vegetable oil and vanilla extract. Whisk until ingredients are fully combined.
Step 5: Make the batter
- Add the flour mixture or dry ingredients into the egg yolk mixture.
- Mix using a rubber spatula until smooth batter forms and no traces of flour left.
- Add the meringue in three batches and fold-in gently into the batter until incorporated. Do not over mix to avoid deflating.
- Transfer batter into prepared cupcake tin molds. The batter should fill up 3/4 of the tin molds.
- Tap the baking sheet with tin molds containing the batter on top of a flat surface to release air bubbles.
Step 6: Bake the cakes
- Bake in the pre heated oven for 15 – 20 minutes at 160°C or 350°F or until a clean toothpick inserted into the center comes out clean.
- Take out from the oven and quickly flip the molds into a wire rack so it wont deflate and to keep its form. Let sit for 2-3 minutes then carefully release cakes from molds
- Brush the top with soften butter then sprinkle some sugar and top with grated cheese. Serve and enjoy.
Recipe FAQs
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Additional Tips
Other bread recipes you may like
They say you can find bits of heaven on earth and these treats are probably one of them! These airy, buttery, cheesy goodies are just too good to ignore. They are no “Goldilock’s mamon” by any means but they sure are delicious or even better.
Mamon Recipe
Probably one of the best mamon recipe you’ll find out there! Soft, fluffy, and light baked treats made special with cheese topping. Level up your coffee break with these delicious mini chiffon cakes.
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Servings: pieces
Calories: 178kcal
Ingredients
Dry ingredients
- 3/4 cup and 2 tbsp. cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
For meringue
- 4 egg whites
- 1/4 cup sugar
- 1/4 tsp cream of tartar
Egg yolk mixture
- 4 eggs yolks
- 1/4 cup and two tbsp. sugar
- 3 tbsp water (or fresh milk)
- 3 tbsp vegetable oil (or canola oil)
- 1/2 tsp vanilla extract
For toppings
- soften butter
- sugar
- cheese (grated)
Instructions
- Pre-heat oven at 160°C and grease 6 pieces cupcake tin molds. Set aside
Preparing dry ingredients
- Combine cake flour, baking powder and salt and sift three times in a bowl. Set aside.3/4 cup and 2 tbsp. cake flour, 1 1/2 tsp baking powder, 1/4 tsp salt
Making the meringue
- Using a electric hand mixer, beat the egg whites until frothy. Add the cream of tartar and beat for a minute.4 egg whites, 1/4 tsp cream of tartar
- Add the sugar gradually or in 3 batches then beat again until glossy and stiff peaks form. Set aside1/4 cup sugar
Preparing egg yolk mixture
- Take bowl with egg yolks and add sugar. Whisk until incorporated.4 eggs yolks, 1/4 cup and two tbsp. sugar
- Do bain marie by adding 1/2 cup hot water in another larger bowl. Place bowl with egg yolk mixture in the bowl with hot water.
- Whisk egg yolk mixture for 1-2 minutes or until sugar dissolves and pale in color.
- Remove egg yolk mixture form bowl with hot water then add water, vegetable oil and vanilla extract. Whisk until ingredients are fully combined.3 tbsp water, 3 tbsp vegetable oil, 1/2 tsp vanilla extract
Making the batter
- Add the flour mixture or dry ingredients into the egg yolk mixture.
- Mix using a rubber spatula until smooth batter forms and no traces of flour left.
- Add the meringue in three batches and fold-in gently into the batter until incorporated. Do not over mix to avoid deflating.
- Arrange cupcake tin molds in a baking sheet. Transfer batter into prepared cupcake tin molds. The batter should fill up 3/4 of the tin molds.
- Tap the baking sheet with tin molds containing the batter on top of a flat surface to release air bubbles.
- Bake in the pre heated oven for 15 – 20 minutes at 160°C or 350°F or until a clean toothpick inserted into the center comes out clean.
- Take out from the oven and quickly flip the molds into a wire rack so it wont deflate and to keep its form. Let sit for 2-3 minutes then carefully release cakes from molds
- Brush the top with soften butter then sprinkle some sugar and top with grated cheese. Serve and enjoy. Bon Appetit!soften butter, sugar, cheese
Video
Notes
- If you don’t have time for the double boiler. You can just put egg yolks, sugar, water and oil in a mixing bowl. Mix using a wire whisk until sugar is completely dissolved then add vanilla extract.
- Baking time may vary depending on the oven.
Nutrition
Serving: 6g | Calories: 178kcal | Carbohydrates: 20.1g | Protein: 4.1g | Fat: 9.7g | Saturated Fat: 2.2g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 109mg | Sodium: 178mg | Potassium: 188mg | Fiber: 0.1g | Sugar: 16.9g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 78mg | Iron: 1mg
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First time to baked it, It was successful and recipe is so easy to follow.. Thanks Ganda for the yummy creation x
Hi Karen,
Thanks for trying my recipe! So happy you liked it.