Mamon is a very popular Filipino-style sponge cake. They are soft and fluffy and are popular to have for breakfast or snacks. They are usually baked in a special molder which gives the mammon its special distinctive shape. I don’t own one so I used muffin tins instead. The baked mamon came out soft and delicate; removing them from the tins was a bit challenging. What I did was that I carefully ran a sharp paring knife around the edges of the muffin tins and gently removed the mamon. The mamon was so good; my family devoured these delicious treats in only two days. My husband and oldest son ate them as is while I had mine with a bit of butter and sugar. Yummy!
- ⅔ cup plus ¼ cup cake flour
- 1½ tsp of baking powder
- ¼ tsp of salt
- 4 egg yolks
- ¼ cup water
- ⅓ cup granulated sugar
- ½ tsp vanilla extract
- 3 tbsp vegetable oil
- 4 egg whites
- ¼ tsp cream of tartar
- ¼ cup granulated sugar
- Unsalted butter, melted
- Granulated sugar
- Grated cheddar cheese
- Preheat oven to 325 °F. Generously brush 12 standard muffin tins with melted butter or line with baking cups.
- In a medium bowl, sift together cake flour, baking powder and salt. Set aside.
- In another bowl, combine egg yolks, water, sugar and vanilla; whisk until well blended.
- Add cake flour mixture to the egg yolk mixture; mix until all ingredients are blended. Stir in vegetable oil and set aside.
- Prepare meringue by combining egg whites and cream of tartar in another bowl. Using an electric beater, beat under high speed until egg whites is frothy and bubbly. Gradually add sugar and continue beating until medium peaks are achieved. Fold in the meringue mixture into the batter, a third at a time. Once batter is evenly mixed, fill muffin tins ⅔ full with batter.
- Bake mamon in the center of the oven for 15-18 minutes (Mine was perfectly done in 15 minutes). Let cool on racks for 15 minutes.
- Carefully run a sharp paring knife around the edges of the muffin tins and gently remove mamon. Serve as is or brush top with melted butter and sprinkle with sugar and grated cheese, if desired.
Hi! Is cake flour the same as all-purpose flour?
Cake flour is different from all-purpose flour. Baked goods made of cake flour has soft, tender texture.
Hi..just want to say i love this recipe. MY Husband and son love it..and it is very easy to make.
That’s awesome! Thanks Francine for writing. Take care!
So good best mamon recipe. I was able to get silicone tart mold and I can make 1 dozen with this recipe. Thank you for sharing
You’re welcome! Glad you liked it 🙂
I want to make a mamon bigger! how am i gonna do this?
Thank you at nakaka pag luto nako ng putong puti…ito ang lagi kong na mi miss sa province namin.putong puti at sopas…
First time here nd just luv luv the Filipino recipes u share. Would u be kind enough to convert cups into gms as there r so many variables. On googling u find different weight for one ingredient .
So looking forward to trying your recipes.
Awesome recipe! So fluffy and delicious. I want to double or triple this recipe and wanted to know if I need to make adjustments. Thank yiu.
I am glad you liked it! Baking requires precise measurements so it is hard to double or triple a recipe. If you want to increase the amount, my advice is just to make the same recipe in multiple batches. Hope this helps 🙂
Hi Liza. Yes that’s what I did. It’s a quick recipe anyway. I also extended the baking time to 25 minutes so the tops become golden brown like goldilocks. Thank you. Debbie.
I love it! Thanks for the recipe
You’re welcome Catherine!!
I just found your blog and love the Filipino recipes you share… I grew up in the Philippines and moved to Canada when I was young so reading all your recipes reminded me of home. Thanks taking me down memory lane… keep the recipes coming.
I know how you feel. I still think of my life when I was in the Philippines. I especially miss the food so I always have a list of food that I need to have every time I go home for a visit 🙂 🙂