📝 About This Recipe
Mamon is the quintessential Filipino sponge cake, beloved for its incredibly airy texture and rich, buttery finish. Unlike traditional Western sponge cakes, these individual treats are distinctively light—almost like eating a cloud—thanks to a meticulous meringue-based batter. Topped with a generous brush of softened butter, a sprinkle of sugar, and a snowfall of grated cheese, they offer a perfect balance of sweet and savory that defines Filipino merienda culture.
🥗 Ingredients
Dry Ingredients
- 1 1/2 cups Cake Flour (sifted; do not use all-purpose for best texture)
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Salt (fine sea salt)
- 1/2 cup Granulated Sugar (for the egg yolk mixture)
Wet Ingredients (Egg Yolk Mixture)
- 6 large Egg Yolks (at room temperature)
- 1/2 cup Canola Oil (or any neutral vegetable oil)
- 1/3 cup Water (room temperature)
- 1 teaspoon Vanilla Extract (pure extract preferred)
Meringue
- 6 large Egg Whites (completely free of any yolk)
- 1/2 teaspoon Cream of Tartar (to stabilize the foam)
- 1/2 cup Granulated Sugar (added gradually)
Toppings
- 1/2 cup Unsalted Butter (very soft, for brushing)
- 1/2 cup Cheddar Cheese (finely grated (mild or sharp))
- 2 tablespoons Granulated Sugar (for sprinkling)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Generously grease 12 individual mamon molds or large muffin tins with softened butter or cooking spray.
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2
In a large mixing bowl, sift together the cake flour, baking powder, salt, and 1/2 cup of sugar. Sifting is crucial for that signature airy mamon texture.
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3
Create a well in the center of the dry ingredients. Add the egg yolks, canola oil, water, and vanilla extract. Whisk until the batter is smooth and lump-free. Set aside.
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4
In a separate, perfectly clean and dry glass or metal bowl, beat the egg whites and cream of tartar using a hand mixer or stand mixer on medium speed until frothy.
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5
Increase the speed to medium-high and gradually add the remaining 1/2 cup of sugar, one tablespoon at a time. Continue beating until stiff, glossy peaks form.
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6
Gently fold about one-third of the meringue into the egg yolk batter using a rubber spatula to lighten the mixture. Do this with a light hand.
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7
Add the remaining meringue in two batches, folding very gently using a 'cut and fold' motion (cut through the center, scrape the bottom, and fold over). Stop as soon as no white streaks remain to avoid deflating the air.
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8
Pour the batter into the prepared molds, filling them about 3/4 of the way full to allow room for rising.
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9
Bake in the center rack for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean and the tops are a pale golden brown.
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10
Remove from the oven and let the cakes cool in the molds for 5 minutes. Carefully run a thin knife around the edges to unmold them onto a wire rack to cool completely.
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11
Once cooled, brush the tops of each cake generously with the softened butter.
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12
Dip the buttered tops into the grated cheese and then sprinkle lightly with a bit of granulated sugar for the classic finish.
💡 Chef's Tips
Use room temperature eggs as they whip up to a much larger volume than cold eggs. Ensure your whisk and bowl for the meringue are completely grease-free; even a drop of oil or yolk will prevent the whites from peaking. Do not over-mix the batter once you add the meringue, or the mamon will be dense rather than spongy. If you don't have cake flour, make your own by removing 2 tablespoons of all-purpose flour from 1 cup and replacing it with 2 tablespoons of cornstarch. Store leftovers in an airtight container for up to 3 days to keep them moist.
🍽️ Serving Suggestions
Serve with a hot cup of Tsokolate (Filipino hot chocolate) for a decadent afternoon snack. Pair with a cold glass of fresh calamansi juice to cut through the richness of the butter and cheese. Enjoy as a light breakfast alongside a serving of fresh mangoes. Pack them in individual liners for a beautiful and authentic homemade gift.