A classic Filipino snack, mamon is our version of a sponge cake made in the size of a muffin or a cupcake.
Mamon can be served plain or topped with butter, sugar and/or cheese. It also comes in other flavours such as ube and mocha.
90 gms cream cheese
50 gms butter
2 tbsp canola oil
1/2 cup fresh milk
1 tbsp vanilla extract
8 large eggs, yolks and whites separated
3/4 cup biscuit, pastry & cake flour
1 cup sugar
1/2 tbsp baking powder
1/4 tbsp cream of tartar
melted butter and sugar for topping
1. Preheat oven to 175 degrees Celsius.
2. In a double broiler, melt butter, cream cheese and canola oil. Mix with a whisk until blended.
3. Turn off heat and add milk and vanilla. Set aside and cool for a minute or two.
4. Add egg yolks to mixture. Mix with a spatula.
5. Sift the flour over the mixture. Gently mix the batter.
4. With a hand mixer or stand mixer, blend egg whites, sugar, baking powder and cream of tartar. Continue mixing until stiff peaks form.
5. Little by little, pour the egg white mixture into the batter. Use a spatula to gently mix. Make sure to fully incorporate both mixtures so that the colour of the batter turns light yellow.
6. If you are using silicone moulds or patty pans, pour the batter into them. If you are using tin moulds, lightly spray them with oil before pouring in the batter.
7. Bake the mamon for 10-15 minutes, or use a toothpick to check for doneness. Baking time will depend on the size of your moulds.
8. Remove from oven when done and let rest for a minute.
9. Brush top of mamon with melted butter and top with sugar.
* To make sure the mamon is soft and fluffy, do not overmix.
** This recipe makes 1-2 dozens, depending on the size of your moulds.
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