MAMON

Mamon / filipino sponge CAKE

Mamon as we Filipinos call it is a sponge cake that is moist and very delicious! I have made this many times and the latest one was on the cake that I recently made for a family friends' daughters' sixteenth birthday. But I had to practice piping using my russian tips so I made this cake below using mamon recipe as well.

I am showing you photos of the cakes like the semi-naked cake below, because this recipe can also be used as an 18th birthday cake or wedding cake as well. Way better than vanilla or white cakes.

mamon cake recipe

INGREDIENTS:

2 1/4 cups cake flour
1 1/4 cups sugar

1 1/2 tbsp baking powder
1/2 tsp salt
8 egg yolks, room temperature
3/4 cup orange juice
1 1/2 tsp lemon extract
3/4 cup vegetable oil
8 egg whites, room temperature
1 tsp cream of tartar
Grated cheese for topping (optional)

The first time I made mamon using just regular foil containers. So gooood!

HOW TO MAKE MAMON:

In a bowl, whisk egg whites until frothy.
Add cream of tartar.
Gradually add 1/4 cup sugar while beating in high speed until still stiff. Set aside.

In another bowl, combine all the liquid ingredients (orange juice, lemon extract, egg yolks and vegetable oil). Set aside.
Sift cake flour in a bowl and add 1 cup sugar, baking powder and salt.
Pour-in the liquid ingredients to the flour mixture. Continue mixing until light & fluffy.
Using a spatula, gently fold in the egg whites mixture into the batter mixture. "Folding" is a more gentle mixing technique by using a spatula and folding the mixture over on top of itself.
Preheat oven to 350 degrees F.
Grease the sides & bottom of the molds.
Pour the batter mixture into the molds about 2/3 full.
Bake for about 15 minutes. Mamon is ready if toothpick inserted comes out clean.
Remove from oven. Brush the top with butter.
Serve & Enjoy!

Note:

You can add grated cheese on top of the Mamon in between baking about 10 minutes then put it back in the oven. 
Or add grated cheese before serving. It's all up to you :)