These Mocha Mamon mini cakes are so soft, fluffy and a joy to eat. Infused with coffee and a hint of vanilla that are perfect any time of day! Sprinkled with sugar and topped with cheese, it’s just to die for.
If you enjoy mocha as much as I do, this pillow-y mocha mamon won’t disappoint. They have the perfect texture and doesn’t crumble just like what mamon are supposed to be. These muffin shaped chiffon cakes are a favorite among Filipinos as an afternoon snack and a perfect match for coffee or tea. Mamon come in different variations and mocha flavored is one of the most popular.
Making airy and fluffy mamon
There are a lot of mamon recipes out there and all are equally great with their own respective merits. This recipe though yields a fluffy, springy cake that doesn’t crumble when taking a bite. You’ll also appreciate that the top is soft and not crusty just like the authentic mamon recipe that we all love.
It all comes down to the technique used. Others adopt sponge cake recipes to make mamon and use butter. What I find to work well is using oil like vegetable oil and in my case canola oil. Using oil is a pre-requisite for making chiffon cakes to make it stay tender and moist far longer than cakes made with butter.
Hints and tips for better results
Choosing the right mamon tin molds helps with the final visual appearance. I find that using 10cm x 8cm x 3cm molds are just the right size for making these mini mocha chiffon cakes.
For the the meringue, make sure that you achieve stiff peak, meaning the meringue will hold almost any form and should feel smooth and silky, with no sugar grains.
When beating the egg yolks with sugar, submerge half of the mixing bowl in warm water. This will help to quickly and really dissolve the sugar. This will also ensure that the top of the mamon will be soft, smooth and not crusty.
After the mamon are done baking. Use an oven mitten and lightly tap each mold on a flat surface to avoid mamon from deflating.
Use cake flour instead of all-purpose flour for a softer, light and fluffy cake.
The secret ingredient is always LOVE
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- 1 cup cake flour
- 1 tsp baking powder
- 1 tsp vanilla sugar
- ¼ tsp salt
- 1 ½ tsp coffee granules dissolve in 1 tsp hot water
- 4 egg yolks
- ¼ cup sugar
- ¼ cup canola oil (vegetable oil)
- ½ cup fresh milk
- 1 tsp coffee essence (optional)
For the meringue
- 4 eggs whites
- ¼ tsp cream of tartar
- ¼ cup sugar
Toppings – optional
- butter (for brushing top of mamon after baking)
- grated cheese
- Pre heat oven at 160°C / 320°F and grease tin molds with butter. Set aside.
Making the meringue
- Separate egg whites and yolks. Set aside yolks for later use. In a mixing bowl, beat egg whites using a hand mixer until frothy. Tip in cream of tartar and beat again for 3 – 4 minutes. Add sugar gradually or in 3 batches while beating in medium speed until stiff peak.
Making the batter
- Sift cake, baking powder, vanilla sugar and salt flour 3 times into a bowl. Set aside.
- In a separate large mixing bowl, beat egg yolks using a wire whisk or hand mixer. Add sugar and submerge bowl in warm water and beat until sugar completely dissolves.
- When sugar dissolves, remove bowl from from warm water and continue beating until pale in color. Add canola oil, fresh milk, coffee essence and the coffee granules dissolve in 1 tsp. hot water. Mix well until fully incorporated.
- Tip in cake flour mixture and gently fold in with the wet ingredients. Continue folding in until no traces of flour left.
- Using a rubber spatula, add 2 scoops of meringue and mix in with the batter one at a time. When completely incorporated. Transfer the batter into the meringue bowl and fold in until fully incorporated.
- Fill prepared tin mold with 3/4 of batter then place the molds in a baking sheet. Tap the baking sheet a couple of times on top of the counter to release air bubbles.
- Bake in pre heated oven for 20-25 minutes or until top of mamon turn golden brown and inserted toothpick come out clean.
- Remove from oven and with a hand covered in oven mittens. tap each mold on a flat surface to avoid mamon from deflating. Immediately flip the tins onto a wire rack lined with parchment paper and release the cakes. Turn them topside up.
- Optionally, you can brush butter on top, sprinkle some sugar and top with grated cheese. Bon appetit!