Mamon: Filipino Chiffon Cake
Mamon: Filipino Chiffon Cake
Contents
Mamon is a light and airy Filipino chiffon or sponge cake, traditionally baked in cupcake-like molds. It’s a popular snack or dessert, often enjoyed with butter and sugar or grated cheese. This recipe captures the soft, fluffy texture that makes mamon a classic treat in the Philippines.
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 6
Ingredients
- 1 cup cake flour, sifted
- 1/2 teaspoon baking powder
- Pinch of salt
- 6 large eggs, separated
- 2/3 cup granulated sugar
- 1/4 cup melted butter
- 1/4 teaspoon cream of tartar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (160°C) and grease muffin or mamon molds with butter.
- In a bowl, whisk together the sifted cake flour, baking powder, and salt. Set aside.
- In a separate bowl, beat the egg yolks and sugar until pale and fluffy. Gradually add the melted butter and vanilla extract, mixing well.
- Gradually fold the flour mixture into the egg yolk mixture until fully combined.
- In another bowl, beat the egg whites with cream of tartar until stiff peaks form.
- Gently fold the beaten egg whites into the batter in three additions, ensuring the mixture remains light and airy.
- Spoon the batter into the prepared molds, filling each about 3/4 full.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven, let cool slightly, then unmold and serve warm or at room temperature.
Tips and Notes
- For a richer flavor, add grated cheese on top before baking.
- Ensure the egg whites are beaten properly to achieve the cake’s signature light texture.
- Traditional mamon molds give the cake its signature ridges, but muffin tins work as a substitute.
FAQ
What’s the difference between mamon and sponge cake?
Mamon is a type of sponge cake but is lighter and airier, often baked in cupcake molds and topped with butter, sugar, or cheese.
Can I freeze mamon?
Yes, mamon can be frozen for up to a month. Thaw at room temperature or warm in the oven before serving.
Is mamon gluten-free?
No, traditional mamon uses cake flour. For a gluten-free version, substitute with gluten-free flour blends.
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