Mamon is a Filipino mini chiffon cake that is a popular afternoon snack. Get this simple and easy recipe for that light, airy and fluffiest Mamon ever!
Someone has requested for a recipe for Mamon some time ago and I finally found the one that I am quite satisfied with to share here. Mamon (‘Mah-mon’) if a Filipino chiffon cake usually in a form of muffin. You can find them almost in any bakery in the Philippines. A simple Mamon is just brushed with butter and sprinkled with sugar but you can also top them with grated cheese and make them more special.
I’ve been searching for a Mamon Recipe that is similar to the one I know back home. Light, airy and really fluffy. Sadly, a lot of the recipes I found were looking too dense to be called a proper Mamon. They lack the springy look that they are usually associated with. I think this the case because others make Mamon using a sponge cake recipe while in my opinion, it should be a chiffon. What is the difference??? Butter! Sponge cakes (usually) use butter while chiffon cakes use liquid oil.
Good thing I came across the Mamon recipe from Heart of Mary. I used her recipe and just made some minor changes. It worked perfectly and I am quite happy to have the results I am aiming for! (Update! Feb. 5, 2018 – seems the recipe from Heart of Mary got deleted, can’t find it anymore).
I am not saying that the other Mamon recipes are bad or anything, on the contrary, I think they are also terrific. But I was looking for something specific, an idea of what Mamon is that is stuck in my head.
It is also quite surprising how well they keep. I made these 10 days ago and I kept some in a plastic container covered with only a cling wrap and left it on our kitchen counter. I am actually eating one of them now while I am writing this article and it is still good! Really good! The texture and taste are exactly just like how it was on Day 1. Wow! I have two more left and will (try to) check them in some days to see how they are holding up. (That is, if I can stop myself from eating them sooner.)
- 4 large eggs, yolks and whites separated
- ½ teaspoon cream of tartar
- ½ cup of granulated sugar.
- ¼ cup oil (vegetable)
- ⅓ cup fresh milk
- ½ teaspoon vanilla extract -optional
- 1⅛ cup cake flour
- 1½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup powdered sugar
- 2-3 Tablespoon melted butter
- granulated sugar
- grated cheese -optional
- Line the bottom of Mamon tin molds with a parchment paper, so it is easier to remove once baked. No need to grease. Preheat oven to 170°C/350°F.
- In a mixing bowl, beat egg whites using a hand or stand mixer at low speed until foamy (about a minute). Add the cream of tartar and continue beating at medium speed until soft peaks form. Gradually add granulated sugar (a spoonful at a time) and beat until stiff peaks form. Set aside.
- In a larger mixing bowl, add the egg yolks, oil, milk and vanilla extract. Mix using a hand or stand mixer until frothy.
- Place the cake flour, powdered sugar, baking powder and salt in a strainer or sifter. Sift the dry ingredients into the egg yolk mixture in 3 to 4 parts interval mixing it with a spatula or spoon after every addition. After all the dry ingredients are added to the egg yolk mixture, beat together at medium speed until the texture becomes lighter and the color lighter (approx 3-4 minutes).
- Now gently fold in the meringue (egg whites) into the egg yolk and flour mixture in 2-3 parts until well combined.
- Fill up about ¾ of the prepared Mamon tins with the cake batter. Gently 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 or until tops turn golden brown and inserted toothpick come out clean.
- Immediately invert the tins onto a wire rack lined with parchment paper. Tap the tins to release the cakes. Turn them topside up.
- Brush the tops with melted butter while warm. Sprinkle with granulated sugar and grated cheese.
You can also watch the video I made for making Mamon by clicking the image below: