Mamon is a popular Filipino Dessert. It’s basically a chiffon or sponge cake traditionally baked in crenelated (wavy) tin molds.

These molds give these cakes their distinctive shapes. Although if you don’t have any you can use muffin or cupcake tins. I use Wilton Tart and Pie Molds – Mini Silicone Molds – Mamon molds
I love these molds! The baked Mamon pop right out and clean up is easy. The mold are dishwasher safe!

Mamon are usually soft spongy butter muffin like cakes topped with sugar. But theses days they come in several flavors and versions. One of my favorites is Mocha Mamon a coffee flavored cake. There are also Cheesy Mamon topped with shredded cheese, and Ube Mamon a purple cake made with purple yams. As for varieties there’s the loaf like sponge cake called Taisan popular in the province of Pampanga, Pianono a Swiss Roll type cake filled with sweet butter or flavored butter icing like mocha or ube, there’s Broas the ladyfinger version which can be spongy or crispy, and there’s Mamon Tostado which as its name suggests is toasted or made to be dry crunchy cookies.

Today’s recipe is for the simple basic butter Mamon. They really are a classic. I have to admit they’re a bit tedious to make but the time and effort are definitely worth it! These little cakes have passed my grandchildren’s taste test, they love them!

So get out your mixers, it helps if you have 2 electric mixers or 2 bowls. You will be creaming batter and whipping egg whites, 2 bowls or mixers make the job easier.

I use my KitchenAid Professional Stand Mixer – Stand Mixer 

I also use my KitchenAid Cordless Hand Mixer – Hand Mixer 

As you can tell I’m definitely a KitchenAid fan. I love my KitchenAid small appliances! I’ve had my stand mixer for over 10 years, so worth the cost!

If not using 2 mixers at least try to use 2 large mixing bowls with a hand mixer, unless you’ve sprung the $80+ to buy an extra bowl for your stand mixer. Not having to move mixtures around and washing a bowl between uses will safe time and frustration!

Anyway, gather your equipment and ingredients and start baking!

Easy Buttery Mamon

Makes 12 Mamon if using Wilton mini silicone tart molds

Easy Buttery Mamon

Easy Buttery Mamon

Ingredients
  

  • 4 large eggs yolks and whites separated
  • ½ tbsp cream of tartar
  • ½ cup granulated sugar
  • ¼ cup vegetable oil
  • cup fresh milk
  • ½ teaspoon vanilla extract (optional)
  • 1⅛ cup cake flour
  • 1 ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup powdered sugar
  • 2-3 tablespoons butter - melted
  • granulated sugar for topping

Instructions
 

  • Pre-heat oven to 350 degrees
  • Spray molds with cooking spray
  • In a mixing bowl, beat egg whitesusing a hand or stand mixer atlow speed until foamy (about aminute). Add the cream of tartarand continue beating at mediumspeed until soft peaks form.Gradually add granulated sugar (a spoonful at a time) and beatuntil stiff peaks form. Set aside.
  • In a larger mixing bowl, add the egg yolks, oil, milk and vanillaextract. Mix using a hand or stand mixer until frothy.
  • Place the cake flour, powdered sugar, baking powder and salt in astrainer or sifter. Sift the dry ingredients into the egg yolk mixturein 3 to 4 parts interval mixing it with a spatula or spoon after everyaddition. After all the dry ingredients are added to the egg yolkmixture, beat together at medium speed until the texture becomeslighter and the color lighter (approx 3-4 minutes).
  • Now gently fold in the stiff egg whites into the egg yolkand flour mixture in 2-3 parts until well combined
  • Fill prepared Mamon tins with the cake batter, about 3/4 full each moldGently tap each tin to move air bubbles and to level off the batter.Arrange them on a large baking tray.
  • Bake them for 25-30 minutes oruntil tops turn golden brown andinserted toothpick come outclean. I like to set timer for 12 minutes and rotate trays from top to bottom and turn them front to back. Then I set the timer another 13 minutes an hour check to make sure they’re done. If not I leave them another 5 minutes.
  • Immediately invert the tins or pop cakes out onto awire rack lined with parchmentpaper. Tap the tins to release thecakes. Turn them topside up.
  • Brush the tops with melted butter while warm.
  • Roll tops immediately in white sugar.
  • Store in air tight bags. Left overs can be frozen and thawed on the counter to room temperature when needed.