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cake with cheese on top
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5 from 1 vote

Mamon (Mini Sponge Cakes)

A traditional Filipino fluffy mini sponge cakes in individual molds, perfect match for coffee when snacking.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Snack
Cuisine: Filipino
Keyword: cake, mamon, sponge
Servings: 6 pieces
Author: Bebs Lott

Ingredients

For batter

  • 4 eggs separate yolks from whites
  • 3 tbsp water
  • 3 tbsp vegetable oil
  • 1/4 cup and two tbsp. sugar
  • 1/2 tsp vanilla extract
  • 3/4 cup and 2 tbsp. cake flour
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder

For meringue

  • 1/4 cup sugar
  • 1/4 tsp cream of tartar

For toppings

  • 100 grams soften butter
  • sugar
  • cheese grated

Instructions

  • Pre-heat oven at 160°C and grease 6 pieces cupcake molds

Preparing dry ingredients

  • Combine cake flour, baking powder and salt and sift three times in a bowl. Set aside.

Preparing wet ingredients

  • Using double-boiler technique. Fill a large saucepan with a little water and place it on the fire. When the water is hot, place a second, smaller container in which you egg yolks and sugar. Stir regularly with a wooden spoon or wire whisk until sugar dissolves. Then Whisk until light in color then whisk-in water, vanilla extract and oil.
  • 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. Set aside

Making the meringue

  • If you are using a stand mixer, attached the whisk and set in medium speed. Beat the egg whites until frothy. Add the cream of tartar and beat for a minute then add the sugar gradually until stiff peak and glossy.

Making the batter

  • Take the bowl of wet ingredients and add the meringue. Add gradually the dry ingredients (ideally in three batches) and fold gently using a wire whisk to avoid deflating the meringue. Fold until all ingredients are well incorporated.
  • Transfer into you prepared cupcake molds. Bake for 15 - 20 minutes or until a tester inserted into the center comes out clean. Baking time may vary depending on the oven.
  • Take out from the oven and quickly flip the molds into a tray so it wont deflate and to keep it's form. Let cool down and remove from molds.
  • Brush the top with soften butter and sprinkle some sugar and cheese. Bon Appetit!