Classic Filipino Mamon Recipe
Ask any Filipino youngster about mamon, and you'll find that there is no one who doesn't know and love these simple little cakes.
What is mamon?
Mamon is a Filipino-style sponge mini cake that is a popular afternoon snack. This is actually a basic chiffon cake batter baked in a specific small cake mold with sharp fluted edges. These aluminum tins are shallow but wide tins, about 1 inch (2.5 cm) deep with a wide 2.5 inch (6 cm) bottom with a 4 inch (10 cm) wide top. (See picture below.)
These bake gorgeously with a lovely golden brown top. Since these are fool-proof sponge cakes, they rise nicely in the oven but eventually sink. Don't be worried that it sinks as it cools because this is normal for most egg white-leavened cakes. It's a deliciously light and fluffy little cake that's fantastic paired with a cup of hot coffee or on its own.
How To Serve Mamon
These are best eaten on the day it's made since these little cakes can go stale quickly. Serve these as is for a delicious and satisfying sweet snack, with or without a hot beverage to sip. You can even use these mamon as an ingredient for a no-bake dessert recipe like this easy crema de fruta.
How To Make Mamon
To make mamon batter, it's very similar to a chiffon cake batter but in a smaller batch. You start by mixing the egg yolks with the dry then wet ingredients. This is set aside while you whip the egg whites to stiff peaks. This is folded gently into the egg yolk batter.
You'll need to prepare the mamon tins by brushing the inside of each with butter or oil and using the fluted tins to make these look as authentic as possible. The batter is poured into these prepared tin and baked until risen and the tops are golden brown.
These will sink as it cools but, again, this is normal. These are great cooled completely fresh out of the oven or the next day.
Tips To Make Delicious Mamon
Mamon are essentially small chiffon cakes so the baking tips that apply to those cakes also apply to mamon batter as well. The most important tip you need to know applies to whipping egg whites. Start need to start with egg whites warmed to at least room temperature since warm eggs whip and hold air better than cold eggs. You can beat the whites with a hand or stand mixer on low speed for best results. You'll need to also gradually add the sugar to the egg whites, not all at once. You can slowly increase the mixer speed until you get the perfect stiff peaks.
How To Store Mamon
These airy cakes become stale easily so they are best stored in airtight containers separated with parchment or wax paper since the tops are notorious of becoming sticky to the touch.
Watch: Mamon Recipe
Filipino Mamon Recipe
Classic Filipino Mamon Ingredients
How to make Classic Filipino Mamon
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