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
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.
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.
How To Serve And Store
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- 3/4 cup and 2 tbsp. cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 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
- soften butter
- cheese (grated)
- 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
- 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.