Best Mamon Filipino Sponge Cake Recipes
MAMON (FILIPINO SPONGE CAKE)
Mamon is my FAVORITE Filipino dessert (or one of them ^^*). The thing that differentiates mamon from American sponge cake is because its a little more sweeter and buttery. Mamon is a very soft and creamy cake. :]
Provided by Secret Teenage Chef
Categories Dessert
Time 25m
Yield 22-26 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 122.6, Fat 6.4, SaturatedFat 1.1, Cholesterol 57.7, Sodium 35.8, Carbohydrate 14.2, Fiber 0.1, Sugar 9.2, Protein 2.2
STEAMED MAMON (FILIPINO SPONGE CAKE)
Same version as the other Filipino sponge cake, except less eggs and steamed instead of baked. Quick recap: Filipino sponge cake is a buttery sweet version of American sponge cake.
Provided by Secret Teenage Chef
Categories Breads
Time 28m
Yield 24 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 73.9, Fat 0.9, SaturatedFat 0.3, Cholesterol 27.1, Sodium 81.1, Carbohydrate 14.7, Fiber 0.2, Sugar 8.4, Protein 1.8
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.
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