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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.

They say you can find bits of heaven on earth and mamon is probably one of them! I’m never one to pass up an opportunity to munch on one given the chance. How could you? 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.

Making a batch may seem technical but it gets easy once you get the hang of it. I’ll share techniques and tips along the way that will make baking fun and enjoyable. Enjoy these golden brown Filipino cakes for snack or even dessert with coffee, tea, or any of your favorite drinks!

If you tried this cake recipe, please leave a comment below for any suggestions or comments and I’ll be happy to chat with you.

What Is Mamon?

They are commonly known as Filipino sponge cake or Filipino version of sponge cake. It’s a popular afternoon snack in the Philippines that can be bought at local bakeries or bakeshop chains. Filipinos are so fond of these soft mini cakes that there are different flavors like mocha mamon and even ube.

You can tell a good mamon if it has a soft, fluffy and light texture. Brushed lightly with butter on top and sprinkled with sugar then topped with grated cheese. Some use sponge cake recipe when making the cakes but, (here’s the first tip) I use my chiffon cake recipe. This is one secret to making the fluffiest cake you’ll taste.

Notes on Some Ingredients

Flour – Use cake flour if possible for best results but you can also use all purpose flour if you prefer.
Baking Powder – This helps increase the volume and lighten the texture of the cakes.
Salt – Enhances the flavor of the other ingredients.
Eggs – The yolks and egg whites needs to be separated to make the meringue and the egg yolk mixture accordingly.
Cream Of Tartar – Can be replaced using the same measurement with lemon juice of vinegar.
Sugar – Provides the sweetness of the cakes and can be adjusted to your liking depending on how sweet you want it.
Water – This is added in the egg yolk mix and can be replaced with fresh milk.
Oil – Use any neutral tasting oil like vegetable oil or canola oil.
Vanilla Extract – This helps remove the smell of raw eggs and enhances flavor of other ingredients.

How to Make

Personally, when I look at the process of making mamon, I see three parts or processes to make the cake batter. Here is the breakdown: preparing the dry ingredients or flour mixture, making the egg yolk mix and the meringue or egg whites mixture.

Preparing dry ingredients: Sift the flour, baking powder and salt three times into a bowl. Why three time you might ask? Well, this will ensure that you have the finest flour mixture possible. This will result in a batter free of lumps and fluffy mini cakes.
Making the egg yolk mixture: This involves the bain marie technique that I’ll explain more below. Basically after dissolving the sugar in the egg yolks over a bowl of hot water, you add the oil, water, and vanilla extract.
Meringue: This step is important to have airy cakes that bounce back when lightly pressed. I highly suggest using an electric hand mixer to do this . Essentially, you beat the egg whites at low speed until frothy. Tip in the cream of tartar then beat in high speed for a minute then add sugar gradually while beating until “stiff peaks’ form or when egg whites mixture is so aerated that they stand up straight.

Why This Recipe Works?

Some of you may have heard of “bain marie” technique or also called double-boiler. Doing this will give you a soft textured cake and avoid crust from forming when baking. To do this, add hot water in another larger bowl then place the bowl with egg yolk mixture in the bowl with hot water. Stir continuously with a wooden spoon or wire whisk until sugar dissolves.

Additional Tips

Tap the baking sheet with tin molds containing the batter on top of a flat surface before putting inside the oven to release air bubbles.
Once done baking, quickly invert the tin molds on a wire rack using gloved hands. Let sit for 2-3 minutes then tap the tin molds to release the cakes and turn them so that the cakes are upright.
Baking time may vary depending on the oven used so another way of checking if they are cook through is by inserting a clean toothpick in the center and see if it comes out clean.
Do not over-fold the meringue in the batter and do it gently using a rubber spatula to avoid the mixture from deflating.
Grease the cupcake tin molds by brushing with melted butter or baking spray to easily release the cakes from the molds.
I used 10cm X 8cm X 3cm cupcake tin molds that I bought from the Philippines which I think is the closest to the traditional in terms of size.

How To Serve And Store

When the cakes are cool to touch, brush top with softened butter then sprinkle some sugar and add grated cheese. Serve as a snack with coffee or tea.
To store, wrap each cake tightly with cling film and place in a resealable bag. Refrigerate for up to 3-5 days or up to 2 months when place in the freezer.
To consume from frozen, thaw out the cakes for a day in the refrigerator before serving.

snacks in a rack with coffee on the side

Mamon Recipe

5 from 1 vote

Print Pin Rate

Course: Snack

Cuisine: Filipino

Keyword: mamon, mamon recipe

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings: 6 pieces

Calories: 178kcal

Author: Mia

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 aside
1/4 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

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2 Comments

Karen says:

October 22, 2020 at 12:21 pm

First time to baked it, It was successful and recipe is so easy to follow.. Thanks Ganda for the yummy creation x

1. Mia says:
  
  October 22, 2020 at 4:23 pm
  
  Hi Karen,
  Thanks for trying my recipe! So happy you liked it.