Mamon is a popular sponge cake in the Philippines and is considered to be among the top 10 pastries in the country.
Unlike other sponge cakes, this amazing creation is individually packaged with serving sizes usually good for just one person. Filipino Yellow Sponge Cake is also another term used to refer to it.
8 egg yolks
8 egg whites (separate the whites from the yolk in different bowls)
1/3 cup water
1/2 cup sugar
1 tablespoon Baking Powder
1 3/4 cups sifted Cake Flour
1/2 teaspoon Salt
1/3 teaspoon Orange Extract
1/4 teaspoon Lemon Extract
1/3 cup melted Butter
1 teaspoon Cream of Tartar
3/4 cup sugar
1. Beat in a mixer at high speed until thick: 8 egg yolks (at room temperature), 1/2 cup sugar, and 1/3 cup water.
2. When you cannot feel the sugar granules from the mixture anymore, at low speed — add 1 tbsp. baking powder, 1/2 tsp. salt, 1-3/4 cup sifted cake flour, 1/3 cup melted butter (cooled down), 1/4 tsp. orange extract, and 1/4 tsp. lemon extract.
3. In a separate bowl, beat 8 egg whites with 1 tsp. of cream of tartar at high speed. Gradually add 3/4 cup sugar and beat until stiff (about 4 minutes).
4. Fold in the yolk mixture into the whites.
5. Grease 14 big mamon molds or 20 small molds with softened or melted butter on all sides.
Note: I prefer softened butter. This way, I can control how much butter I want to grease the pans with.
6. Pour the mamon mixture into the greased molds, 3/4’s full. Thus, the resulting mamon will be high and soft.
7. Bake mamon at 350 degrees Fahrenheit for 12 to 15 minutes.
8. When done, brush the mamon with softened butter and roll in a plate of sugar. You can also add grated cheese.
1. Put extra butter, melted, at the bottom of the molds.
2. When you beat the egg whites, you can change the direction of your beating BUT let 1 minute elapse before changing the direction of the beating.
3. Do procedure no. 3 first (the egg whites).