Mamon is Filipino-style sponge cake that is a very popular afternoon snack. Try this recipe for deliciously light and fluffy goodness. Pair with a cup of hot coffee.
3 large eggs, separated
1/4 cup water
1 teaspoon vanilla extract
1/4 cup canola oil
1 cup cake flour, sifted
1/2 tablespoon baking powder
1/2 teaspoon salt
1 cup caster sugar, divided
1
Preheat oven to 325°F and grease mamon tins. Set aside.
2
In the bowl of a stand mixer, beat egg yolks, water, vanilla extract, and oil. Beat on Low until just combined. Add flour, baking powder, salt, and 3/4 cup sugar and beat until just combined. Increase speed to Medium-High until mixture is well mixed while scraping the sides and bottom of the bowl as needed. Transfer to a large bowl. Set aside.
3
Make the meringe: clean and completely dry mixing bowl. Replace beater attachment with the whisk on the stand mixer. Add egg whites to the bowl, and whisk on Medium-High until foamy. Gradually add the remaining sugar. Whisk only until stiff peaks.
4
Scoop out 1/3 of the meringue, and add to the cake batter. Using a whisk, fold in meringue. Once well mixed, add the remaining meringue in batches, folding while being careful to not over mix the batter. Divide mixture evenly into greased mamon tins.
5
Place mamon tins in the oven, and bake for about 15 minutes or until a toothpick inserted into the center emerges clean and the tops are golden brown. Remove from the oven, and transfer to a wire rack to let cool slightly. Once edges pull away from the sides, flip tins over and tap until each mamon releases from its tin. Repeat with remaining mamon. Serve.
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