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by Liza Agbanlog 18 Comments
Mamon is a very popular Filipino-style sponge cake. They are soft and fluffy and are popular to have for breakfast or snacks. They are usually baked in a special molder which gives the mammon its special distinctive shape. I don’t own one so I used muffin tins instead. The baked mamon came out soft and delicate; removing them from the tins was a bit challenging. What I did was that I carefully ran a sharp paring knife around the edges of the muffin tins and gently removed the mamon. The mamon was so good; my family devoured these delicious treats in only two days. My husband and oldest son ate them as is while I had mine with a bit of butter and sugar. Yummy!
5.0 from 4 reviews
Mamon (Filipino Sponge Cake)
Prep time
Cook time
Total time
Author: Liza A
Serves: 12 servings
Ingredients
- ⅔ cup plus ¼ cup cake flour
- 1½ tsp of baking powder
- ¼ tsp of salt
- 4 egg yolks
- ¼ cup water
- ⅓ cup granulated sugar
- ½ tsp vanilla extract
- 3 tbsp vegetable oil
For the meringue
- 4 egg whites
- ¼ tsp cream of tartar
- ¼ cup granulated sugar
For the topping (optional)
- Unsalted butter, melted
- Granulated sugar
- Grated cheddar cheese
Instructions
- Preheat oven to 325 °F. Generously brush 12 standard muffin tins with melted butter or line with baking cups.
- In a medium bowl, sift together cake flour, baking powder and salt. Set aside.
- In another bowl, combine egg yolks, water, sugar and vanilla; whisk until well blended.
- Add cake flour mixture to the egg yolk mixture; mix until all ingredients are blended. Stir in vegetable oil and set aside.
- Prepare meringue by combining egg whites and cream of tartar in another bowl. Using an electric beater, beat under high speed until egg whites is frothy and bubbly. Gradually add sugar and continue beating until medium peaks are achieved. Fold in the meringue mixture into the batter, a third at a time. Once batter is evenly mixed, fill muffin tins ⅔ full with batter.
- Bake mamon in the center of the oven for 15-18 minutes (Mine was perfectly done in 15 minutes). Let cool on racks for 15 minutes.
- Carefully run a sharp paring knife around the edges of the muffin tins and gently remove mamon. Serve as is or brush top with melted butter and sprinkle with sugar and grated cheese, if desired.
- Enjoy!
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Reader Interactions
Comments
Mara
Hi! Can i replace vegetable oil with other kind of oil like canola and olive oil?
Reply
Liza Agbanlog
Hi Mara,
You can use canola oil in this recipe but I am not sure of olive oil though.Reply
Sharleen Espineli
Hi! Is cake flour the same as all-purpose flour?
Reply
Liza Agbanlog
Hi Sharleen,
Cake flour is different from all-purpose flour. Baked goods made of cake flour has soft, tender texture.Reply
Francine
Hi..just want to say i love this recipe. MY Husband and son love it..and it is very easy to make.
Reply
Liza Agbanlog
That’s awesome! Thanks Francine for writing. Take care!
Reply
ad
So good best mamon recipe. I was able to get silicone tart mold and I can make 1 dozen with this recipe. Thank you for sharing
Reply
Liza Agbanlog
You’re welcome! Glad you liked it 🙂
Reply
ennitakulita
I want to make a mamon bigger! how am i gonna do this?
Reply
Emelinda
Thank you at nakaka pag luto nako ng putong puti…ito ang lagi kong na mi miss sa province namin.putong puti at sopas…
Reply
Gracy Machado
Hi dear,
First time here nd just luv luv the Filipino recipes u share. Would u be kind enough to convert cups into gms as there r so many variables. On googling u find different weight for one ingredient .
So looking forward to trying your recipes.
Thank youReply
Debbie
Awesome recipe! So fluffy and delicious. I want to double or triple this recipe and wanted to know if I need to make adjustments. Thank yiu.
Reply
Liza A
Hi Debbie,
I am glad you liked it! Baking requires precise measurements so it is hard to double or triple a recipe. If you want to increase the amount, my advice is just to make the same recipe in multiple batches. Hope this helps 🙂Reply
Debbie
Hi Liza. Yes that’s what I did. It’s a quick recipe anyway. I also extended the baking time to 25 minutes so the tops become golden brown like goldilocks. Thank you. Debbie.
Reply
Catherine
I love it! Thanks for the recipe
Reply
Liza A
You’re welcome Catherine!!
Reply
Liza Murphy
Hi Liza,
I just found your blog and love the Filipino recipes you share… I grew up in the Philippines and moved to Canada when I was young so reading all your recipes reminded me of home. Thanks taking me down memory lane… keep the recipes coming.Liza
Reply
Liza A
Hi Liza,
I know how you feel. I still think of my life when I was in the Philippines. I especially miss the food so I always have a list of food that I need to have every time I go home for a visit 🙂 🙂Reply
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