Imagine the simpler times when you were younger, and you have a Mamon by your side on a nice and warm Saturday afternoon, so refreshing and relaxing, right? If you’re getting teary-eyed, then it’s time to make mamon, because this is what we call the pusong mamon.
You can make your afternoon meriendas extra special by making your own Mamon at home. This recipe is sure to give you a special mamon that you won’t forget. This is a really good bonding time with the family when you make the mamon together.
Create memories with these soft and fluffy sponge cakes with your family and learn how to make this mamon now by reading this recipe article and see some trivia about this chiffon, as well as some tips to help you along the way.
What is Mamon (Filipino Sponge Cake)?
The mamon is a popular type of sponge cake in the Philippines. It has a striking resemblance to cupcakes since it is common to use cupcake molds when making the mamon. This Filipino chiffon is made of eggs, cake flour, butter and sweeteners such as vanilla and sugar.
Some variations of the mamon include slathering the mamon in butter and topping it with cheese. This is usually eaten during the afternoon for a merienda in Filipino households.
Mamon Variants
From the mamon, there are a lot of other types of pastry which you can make. Some of these are a combination of different kinds of Filipino pastries and some others are basically the same ingredients but with a different style of preparation. Should this interest you, here are other variants:
- Puto mamon – this is basically a type of puto that uses flour instead of the traditional rice flour. This is combined with egg yolks, sugar and some salt.
- Broas – this is the ladyfinger (a type of sponge biscuits shaped like a large finger which originated in Europe) version of the mamon, which can be either soft or crunchy.
- Pianono – this is also a mamon but is made into a cake roll. This makes use of the same ingredients of a typical mamon, but modern adaptations of this roll includes different kinds of fillings or frostings to add more flavor.
- Toasted Mamon – this is also called Mamon Tostado, which is a type of mamon made into cookies or biscuits. Instead of making it into a soft mamon, this one is made crunchy.
Ingredient You’ll Need
Flour
In this recipe, we will be using cake flour. This type of flour has a lower protein content, resulting into a softer and fluffier bread or cake. If you don’t have this, you can always use all-purpose flour but expect some difference in quality.
Eggs
We will also be using the egg yolks and egg whites separately in this recipe, so make sure you properly separate them beforehand.
Aside from these, we will also be using other regular pantry and baking ingredients like baking powder, sugar, vanilla extract, butter, and salt. If you are filling up your pantry, here’s a handy shopping guide:
Equipment You’ll Need
- Oven- A conventional oven is essential in Filipino bread making. Any oven will do as long as you can set the temperature and fit your baking pan/ tray.
- Hand Mixer- Mamon involves making a meringue and you will be needing a hand mixer or a stand mixer to do this.
In need of kitchen tools and equipment? Read this before you buy:
How to Make Mamon
Making this bread is easy, yet it still gives you a rewarding product after. To start with making the mamon, here are the main steps you need to think about, for you to easily visualize what you’re about to do. First part of the procedure is to make the batter ingredients.
From what the name of the ingredients says, we are going to create a batter. The next step is to make the meringue. It is also a similar procedure to making the batter. And then the last part is to mix these two parts that we just made and then assemble them in the baking cups.
How to Serve Mamon
Mamon is a common merienda or snack food here in the Philippines. It is a quick handy snack especially when you are traveling or multi-tasking. This is usually served at room temperature and is best paired with hot or iced coffee or a cool beverage.
How to Store and Reheat Mamon
Mamon is best consumed in 3 days in room temperature and stored in a cool dry place. You can store in the refrigerator to make its shelf life longer. When reheating, you can either use a microwave oven, a conventional oven, or an oven toaster. Just heat until you reach your desired temperature.
Other Filipino Bread Recipes
For a quick reference about this recipe, see the recipe table below:
Easy Mamon (Filipino Sponge Cake) Recipe
Equipment
- Oven
- Hand mixer
Ingredients
Batter Ingredients
- 1 cup cake flour
- 1 tsp baking powder
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 5 pcs egg yolk
- ¼ cup water, or fresh milk
- ¼ cup butter, melted
- 1 tsp lemon zest, optional
- ½ tsp salt
Meringue Ingredients
- ¼ cup granulated sugar
- 5 pcs egg white
Instructions
Meringue Instructions
- In a mixing bowl, add-in the egg whites. Whisk until frothy, and soft peaks begin to form.
- Gradually add-in the sugar. Beat until you have soft and stiff peaks.
Cake Instructions
- In a mixing bowl, add-in the cake flour, baking powder, granulated sugar, salt, and lemon zest. Mix until well-incorporated.
- Slowly pour-in the egg yolk, vanilla extract, melted butter, and water. Mix until well-incorporated and a batter is formed.
- Gradually add-in the meringue into the batter. Mix until well-blended.
- Lightly grease mamon molds or baking cups with butter or oil. Pour-in the batter into the molds until about ¾ full.
- Place in a baking tray and then transfer to the oven. Bake for 15 minutes over about 325F or until golden, soft and fluffy. Insert a toothpick in the center and see if it comes out clean.
- Let it cool. Serve and enjoy!
Notes
Nutrition
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