Best Filipino Mamon Recipes

MAMON (FILIPINO SPONGE CAKE)

Steps:

• Preheat oven to 350°F.
• Sift flour and baking powder in bowl; set aside.
• In a another large bowl, beat egg white and cream of tartar until meringue-like but not stiff.
• Gradually add sugar while beating. Then, add vanilla and vegetable oil.
• Add egg yolks one at a time and continue beating.
• Add cake flour and baking powder and continue mixing.
• Line muffin pans with paper cups and pour mixture about 2/3 full.
• Bake 12 to 15 minutes or until golden brown. Finished when toothpick comes out clean.

FILIPINO MAMON

Steps:

• Pre heat oven to 350 degrees.
• Move rack to middle of oven.
• Place muffin liners directly on a pan that is covered with parchment (so bottoms don't get too brown) no need to use muffin pan.
• Combine cake flour, sugar, and baking powder in a large bowl with a whisk. Add 2 whole eggs, remaining 4 egg yolks, water, vanilla, oil and mix until blended well.
• In another bowl, whip 4 egg whites until frothy, add cream of tartar and whip until medium stiff peaks, want it stiff but not dry.
• Take a dollop (heaping dinner tablespoon) and fold into the flour mixture, until no streaks remain. Take the rest of the egg whites and fold into the batter until no streaks remain.
• Pour batter into cups 2/3 full (I use an ice cream scoop).
• Bake until tops are golden (if needed rotate pan halfway through cooking for even browning) 15-20 minute Or until cake springs back when touched. and toothpick comes out clean.
• *For mocha flavor dissolve 1 heaping tablespoon of instant coffee into water before adding to the dry ingredients.
• ENJOY!

STEAMED MAMON (FILIPINO SPONGE CAKE)

Steps:

• Cream salt with yolks and add sugar slowly until consumed.
• Combine milk and water. Add flour and baking powder. Mix well. Add vanilla. Mix some more.
• Beat egg white and fold with the batter.
• Pour into ungreased muffin pan. Steam for 15 - 20 minutes.

MAMON (FILIPINO SPONGE CAKE)

Steps:

• 1. Preheat oven to 375°F with the oven rack in the middle. Spray a 9"x2" round cake pan with baking spray. 2. Whisk egg yolks and sugar in a large bowl until smooth. 3. Add vanilla and lemon zest, and mix to incorporate. Add oil and continue to whisk to a homogenous consistency. 4. Stir in flour and baking powder using a wooden spoon or spatula until thick with no dry ingredient left behind. 5. Whisk egg whites and cream of tartar in a separate (medium) bowl using a hand mixer or stand mixer. 6. Fold the egg whites into the batter, about a handful‐size to liquefy it first, then in thirds. 7. Pour the mixture into the cake pan and place on a baking sheet. Bake for 25 to 30 minutes, until the top becomes golden brown and a cake tester comes out clean when inserted in the middle. 8. Cool on a wire rack for 30 minutes. Loosen cake by sliding a bread knife along the side of the cake, dull end at the front. Carefully turn over on a plate and let it cool completely.