Mamon (Filipino Sponge Cake)

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!

Cooking Tips for Perfect Mamon

To ensure your mamon turns out perfectly fluffy, pay close attention to your egg whites. Whipping them until they form stiff peaks is essential. This process incorporates air into the batter, giving the mamon its characteristic lightness. Also, make sure not to overmix when combining the dry ingredients with the wet ones. Gently folding the mixture helps to keep the air bubbles intact. Another tip is to preheat your oven properly. An oven that’s too cool can lead to dense cakes. Baking at the right temperature, usually around 350 degrees Fahrenheit, will help your mamon rise beautifully. If you’re using muffin tins like I did, fill them only about two-thirds full to allow for expansion while baking. Lastly, let the mamon cool in the tins for a few minutes before attempting to remove them. This helps them set a bit more and makes removal easier.

Serving Suggestions and Variations

Mamon is incredibly versatile when it comes to serving. While enjoying it plain is a classic choice, consider adding toppings for a twist. A light dusting of powdered sugar can enhance the sweetness, or a drizzle of honey adds a nice touch. Some people enjoy their mamon with a side of jam or even Nutella for a more indulgent treat. For a different flavor profile, try adding lemon or orange zest to the batter for a citrusy kick. If you want to experiment with fillings, consider adding a bit of cream cheese or dulce de leche in the center before baking. This creates a delightful surprise with each bite. For a festive touch, you can also incorporate finely chopped fruits or nuts into the batter. These variations can elevate your mamon and make it fit for any occasion.

Frequently Asked Questions

Can I use all-purpose flour instead of cake flour?

All-purpose flour can work in a pinch, but cake flour gives mamon that super soft and fluffy texture. If you do use all-purpose, your mamon might be a bit denser, so keep that in mind.

How should I store leftover mamon?

Store any leftover mamon in an airtight container at room temperature for up to three days. If you want to keep them longer, popping them in the fridge can help, but they may lose some fluffiness.

Can I make mamon ahead of time?

You can definitely make mamon a day or two ahead of when you plan to serve them. Just make sure to store them properly so they stay fresh and fluffy.

What can I serve with mamon?

Mamon pairs wonderfully with butter and sugar, but you can also enjoy it with jam, whipped cream, or even a scoop of ice cream for a special treat. It’s great with coffee or tea too!

What should I do if my mamon turns out dense?

If your mamon is dense, it may be due to overmixing or not whipping the egg whites enough. Make sure to fold the wet and dry ingredients gently and whip the egg whites until they form stiff peaks next time.

Mamon (Filipino Sponge Cake)

Liza A

Mamon is a light and fluffy Filipino sponge cake that's sweet and buttery, with a delicate texture that melts in your mouth. It's an irresistible treat for any occasion.

5 from 4 votes

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine Filipino

Servings 12 servings

Calories 150 kcal

Ingredients

  

1x2x3x

• 2/3 cup plus ¼ cup cake flour
• 1 1/2 tsp of baking powder
• 1/4 tsp of salt
• 4 egg yolks
• ¼ cup water
• 1/3 cup granulated sugar
• 1/2 tsp vanilla extract
• 3 tbsp vegetable oil

For the meringue

• 4 egg whites
• 1/4 tsp cream of tartar
• 1/4 cup granulated sugar

For the topping (optional)

• Unsalted butter melted
• Granulated sugar
• Grated cheddar cheese

Instructions

 

• 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 2/3 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.
• Enjoy!

Notes

Recipe adapted: My Sweet Ambitions

Nutrition

Calories: 150kcalCarbohydrates: 20gProtein: 4gFat: 6gSaturated Fat: 1gCholesterol: 100mgSodium: 150mgSugar: 8g

Keyword baked goods, Filipino dessert, light and fluffy, sponge cake, sweet treat

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