Mamon or yellow sponge cake recipe
Posted on July 7th, 2009 by Toni
(18 votes, average: 4.06 out of 5)
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Ingredients:
8 egg yolks
8 egg whites
1/2 cup sugar
1/3 cup water
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups sifted cake flour
1/3 cup melted Butter
1/3 teaspoon orange extract
1/4 teaspoon lemon extract
1 teaspoon cream of tartar
3/4 cup sugar
Procedure:
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 sugar granules are well blended in the mixture. 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 eggwhites with 1 tsp. of cream of tartar at high speed. Gradually add 3/4 cup sugar and beat until stiff for 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.
6. Pour the mamon mixture into the greased molds until 3/4 full.
7. Bake mamon at 350 degrees Fahrenheit for 12 to 15 minutes.
8. When done, brush the mamon with softened butter or grated cheese and roll in a plate of sugar.
September 6th, 2009 at 5:38 am
Ahh this reminds of trips to Goldilocks as a child. I was always allowed to have some of the sponge cake there. I’ve never actually tried to bake anything with such an airy texture though. This looks good. Must try!
April 29th, 2010 at 9:02 am
wow! yummy! this reminds me of my trips in Cebu, Philippines during my childhood days..it’s one of their specialty next to ‘Otap’..my mom proudly introduced it to me since she’s a native of the place…i think i’ll have to try it one of these days to bring back good memories.. :0)
July 23rd, 2010 at 10:16 am
Hi there,
I had a filopino sponge cake that was made in either pandan leaves or banana leaves. Is this the same cake? do you know how to make it with those leaves?
November 12th, 2010 at 2:41 am
AL, no. Those were are simply called ‘Puto’ and are made with rice.
http://en.wikipedia.org/wiki/Puto
The filipino sponge cake featured above is different and is usually called ‘Puto mamon’, ‘Mamon’, ‘Torta’, or ‘Torta mamon’.
Not to be confused with the usage of ‘Torta’ in Northern Philippines where it refers to a kind of omelette.
January 14th, 2011 at 9:41 pm
Tried this recipe and I thought it is OK. Don’t care for the lemon and orange extract, I would probably switch it for vanilla extract. I like the fact that it contains butter rather than vegetable oil. I’ll try again switching to vanilla extract and maybe reduce the amount of eggs and slightly increase the baking powder for an even more lighter texture.