Mamon (Filipino Sponge Cake)

This Mamon also called Filipino Sponge Cake is super soft, fluffy and very moist. Delicious and they are actually not hard to make at all. I have made this Mamon before but it is time for me to recreate the blog and update the photos. I also divided the recipe in half because I used flutted brioche molds on this one.  I got mine in the Philippines few years back. Amazon sells them but I think they are a bit taller. But, you can use any molds you like. 
These delicious sponge cakes are brushed with butter and topped with grated cheese (Filipino cheddar cheese). Check out my video below.

If you love fluffy and spongy cakes, try the following recipes I have with video included:

• Taisan Loaf
• Mocha Roll
• Pianono
• Custard / Flan Cake
• ​Ube Roll

I promise you will love them as well :)

Mamon Recipe

Ingredients:

• 1 1/8 cups cake flour *
• 1/2 cup + 2 tbsp sugar, divided
• 2 1/4  tsp baking powder
• 1/4 tsp salt
• 4 egg yolks, room temperature
• 3 oz (1/4 cup+2 tbsp) orange juice
• 1  tsp lemon extract
• 3 oz  (1/4 cup+ 2 tbsp) vegetable oil
• 4 egg whites, room temperature
• 1/2 tsp cream of tartar
• unsalted butter for brushing
• sugar for dusting
• Grated cheese for topping (optional)

​*Substitute for Cake Flour: 

• Measure out 1 cup all-purpose flour.  
• Remove 2 tbsp of all-purpose flour and place it back in your flour canister.  
• Replace the removed all-purpose flour with 2 tbsp cornstarch.
• Sift flour 5 times.

​*Sifting the flour and cornstarch together will help thoroughly combine the mixture and help to lighten and aerate the flour.
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Procedure:​ Check out my YouTube Channel for the VIDEO

• In a bowl, whisk egg whites until frothy.  Add cream of tartar and beat until foamy.
• Add 2 tbsp sugar and beat in high speed until still stiff. Set aside.  
• In a small bowl or large cup, combine all the liquid ingredients (orange juice, lemon extract, egg yolks and vegetable oil). Set aside.
• In a large bowl, sift together cake flour 1/2 cup sugar, baking powder and salt. 
• Make a well a the center and 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 F. 
• Pour the batter mixture into the ungreased molds about 2/3 full. 
• Tap the molds over the counter to release air packets or bubbles.
• Bake for about 15 minutes or until top starts to turn golden. Mamon is also ready when toothpick inserted comes out clean. 
• Remove from oven and place upside-down on a rack lined with parchment paper.  Cool completely.
• Brush the top with butter. Top with grated cheddar cheese if desired and sprinkle some sugar.​ Serve & Enjoy! ​ ​

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REcipe NOtes:

• Oven temperature varies. Make sure to check the mamon in the oven before the set time. Do not over-bake. 
• Using ungreased molds give a fluffier Mamon. I find greasing the molds end up having a denser and flat cake. 
• Placing them upside-down on a cooling rack immediately after removing from the oven, keeps the mamon from deflating. Make sure to line the rack with parchment paper. It's okay for them to have a mark when you peel the paper, you will top it with cheese anyway.
• Cool completely before removing from the molds so you can easily unmold them. 

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Ube Crinkles

Ensaymada Cupcakes