Mamon (Mini Sponge Cakes)
A traditional Filipino fluffy mini sponge cakes in individual molds, perfect match for coffee when snacking.
Servings: 6 pieces
- 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
- 1/4 cup sugar
- 1/4 tsp cream of tartar
- 100 grams soften butter
- cheese grated
Preparing dry ingredients
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 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!