Whip up this Pinoy favorite at home! Follow these so-easy steps and you'll be on your way to soft, creamy ube-flavored sponge cakes.
Makes about 26 pieces
2 cups cake flour
1 cup sugar, divided
1 teaspoon baking powder
1/2 cup water
1/2 cup evaporated milk
1/2 cup corn oil
1 teaspoon ube flavocol
6 egg yolks
(Click to see How to Separate an Egg)
10 egg whites
1 teaspoon cream of tartar
For the topping
grated cheese (optional)
1 Sift together flour, 1/2 cup sugar, and baking powder.
2 In a large bowl, combine water, milk, oil, flavocol, and egg yolks.
3 Mix together the liquid and dry ingredients. Do not overmix.
4 Using an electric mixer, beat egg whites, remaining sugar, and cream of tartar until medium peaks form; fold into the prepared mixture.
(What's a peak? Find out here: Peak Performance: Soft vs. Stiff)
5 Pour into lined mamon or cupcake molds until three-fourths full. (You may also use a muffin pan.)
6 Bake at 350ºF for 20 to 30 minutes.
7 Brush with melted butter, sprinkle with sugar, and grated cheese (if desired).
For a step-by-step lesson, click DIY: How to Make Mini Ube Mamon
Shopping tip: Flavocol is a flavoring and coloring product in one. For this recipe, we used Ferna Ube Flavocol. It's readily available in supermarkets and baking supply shops.
Substitution tip No cake flour? No problem! For every 1 cup cake flour your recipe needs, substitute with 1 cup minus 2 tablespoons all-purpose flour.
Photography by Patrick Martires | Recipe & Demonstration by Chef Jackie Ang-Po | Styling by Elaine P. Lim | Props from Saizen (rack)
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