This Mamon Recipe, a type of Filipino sponge cake, is deeply embedded into the Filipino culture that the Filipino language actually has the idiom “Pusong Mamon,” which literally means “heart of mamon/heart made of mamon.”
Figuratively speaking, having a “pusong mamon” means that you are sensitive and compassionate as mamon is soft; thus, the comparison and the idiom.
Mamon itself is a very soft cake that is typically sold in bakeries or even in fast-food chains specializing in Filipino cuisine.
Being on the sweet side and with Filipino’s affinity to anything sweet, mamon is another snack to be served in the midday or mid-afternoon together with something bitter to drink such as coffee or unsweetened cocoa drink.
Mamon though is a very flexible snack that it could actually be eaten any time of the day as long as one is just craving for a quick snack especially if the larger meals of the day are still hours away.
In this post we'll cover:
Mamon Recipe and Preparation
The resulting mamon in this mamon recipe has a light consistency which makes it easy to chew; thus, making it a hit for people of all ages.
In addition, because mamon itself is very handy, this is also usually given away as snacks in-office meetings, picnics, or as take-away loot or even a side snack in children’s parties.
A straightforward pastry recipe, this mamon recipe is doable even for beginners.
As with other pastries in the Philippines, this mamon recipe is made of the familiar combination of flour, baking powder, butter, cream of tartar, eggs, and sugar and is made on a special mamon tin pan.
After baking, you can also cover mamon with individual Japanese paper molds for easy handling or serve it as it is.
This mamon recipe can be enjoyed with a helping of melted butter and sugar or sugar powder on top or lots of shredded cheese.
Filipino Mamon recipe (special)
- ¼ cup salted butter melted, plus more for brushing molds and cakes
- 1 cup cake flour
- ½ tsp baking powder
- ⅓ cup and 1/2 cup sugar plus more for sprinkling on cakes
- 6 eggs yolks and whites separated
- ¼ cup water
- ¼ tsp cream of tartar
- ½ cup grated cheddar cheese
- Preheat oven to 325 degrees F.
- Generously brush paper molds with butter and set aside. I make mamon in paper molds but metal ones and ramekins can be used instead.
- Sift cake flour, baking powder, and 1/3 cup sugar together into a bowl and set aside. Combine egg yolks, water, and butter in the bowl of a standing mixer fitted with the paddle attachment. Mix at low speed until well blended. With the mixer running, slowly add the dry ingredients and continue mixing for three minutes or until well blended. Scrape down the sides and bottom of the bowl with a rubber spatula. Set aside.
- Combine egg whites and cream of tartar in the bowl of a standing mixer fitted with the whisk attachment. Beat at high speed until egg whites double in volume. With the mixer running, slowly and steadily add 1/2 cup sugar. Continue beating until medium peaks form. Medium peaks hold their shape fairly well but the tip of the peak curls back onto itself when the whisk is lifted.
- Gently and swiftly fold in the egg yolk mixture into the egg whites. Divide the batter evenly among the molds. Bake for 15 to 18 minutes or until a toothpick inserted into the center comes out clean. Place the molds on a cooling rack for ten minutes. Remove from the molds and allow cakes to cool completely on the rack. Brush cakes with butter and sprinkle with sugar and grated cheese.
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