Easy Mamon Recipe to Go with Your Coffee and Tea
Mamon or Filipino mamon is a yummy treat that goes well with your morning coffee and afternoon tea. Filipino mamon is the same as a sponge cake but served in smaller serving sizes.
Some people call Pinoy mamon a mini-chiffon cake. And mamon can actually be both.
Mamon is a sponge cake because it uses the 3 basic ingredients that make a sponge cake: flour, egg, and sugar.
Filipino mamon is also a chiffon cake because fluffy mamon is made using meringue and similar to making a chiffon, you use a folding technique.
It is easy to make yourself some easy homemade mamon. Follow the easy mamon recipe steps below. Just don't stress while baking. And celebrate a job well done by sinking your teeth into your freshly baked mamon.
You may cool this mamon recipe in the fridge if you don't like warm mamon slices. Be warned, though. If you bake good fluffy or even spongey mamon, it's hard to stop with just one slice.
Easy Mamon Recipe Ingredients
Yes, practice mise en place! Ready the following mamon recipe ingredients below.
- mamon mold, cupcake pan, or cake pan (round or square, your choice!)
- softened salted butter for brushing your pan.
For Mamon Recipe Dry ingredient bowl
- 1 cup or 120 grams of cake flour
- 1/2 teaspoon baking powder
- 1/3 cup or 67 grams of white sugar (granulated sugar)
For Baked Mamon Wet Ingredients-Egg Yolk bowl (A)
- 1/4 cup or 57 grams salted butter (melt it and use when cool)
- 6 egg yolks
- 1/4 cup or 59 ml water
For Pinoy Mamon Wet Ingredients-Egg White bowl (B)
- 6 egg whites
- 1/4 teaspoon cream of tartar
- 1/2 cup or 100 grams sugar
Toppings for This Fluffy Mamon
- softened salted butter
- caster sugar
- grated cheddar cheese
Easy Baked Mamon Recipe Steps
- Generously butter up your baking pan.
- Measure out and sift dry ingredients into one bowl. Mix and blend.
- Measure out and drop wet ingredients-A into one bowl. Mix and blend on low speed. (1 minute or so)
- Pour in the blended dry ingredients into yolk bowl. Mix and blend on low speed. (1 minute or so)
- Preheat oven to 162°C or 325°F.
- Measure out and drop wet ingredients-B into one bowl. Mix on high speed until you can form a stable enough peak after you lift the mixer paddles. (Don't make it into a stiff meringue, just a soft one.)
- Fold contents of yolk bowl into white bowl. Fold just to blend. Be gentle and do not over-fold. Otherwise, the foamy texture will lessen or collapse.
- Pour out the light, foamy mamon batter into your buttered molds or pan.
- Bake mamon (in molds) for 15 to 20 minutes. Bake mamon pans for 25-35 minutes. Watch that you don't over-dry the mamon. You'd like a light to crisp brownish color, not a deep brown one.
- Take baked moist mamon out of the oven. Remove it from the molds or pan when it is cool enough to touch.
11. Lather some softened butter on top.
Preheating time, cooking time, and positioning in the oven will vary finished product texture and moisture content.
Side notes on this easy mamon recipe
Make cake flour using all-purpose flour: Measure out 1 cup all-purpose flour. Take out 2 tablespoons. Replace them with 2 tablespoons of cornstarch.
Let the baked mamon cool in the pan for a moist mamon.
Cut the baking time by some minutes to leave the middle part a bit wet and creamy.
Round mamon pans are best, if you want to leave an underbaked creamy spot at the center.
Looking for another easy recipe? You can make this easy puto or steamed rice cake recipe in the oven
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