Mamon sponge cakes

When we talk about tastes that bring back memories of our childhood, this would have to be in the top 5 for me. Mamon cakes or filipino chiffon cakes have that flavor and softness that melts your heart, and certainly puts a smile on your face. If you don't know them, try the recipe and see if they don't win your heart.

The recipe is pretty straightforward and simple, there are just 2 things to keep in mind : make the meringue with room temperature egg whites and cream of tartar to get a nice thickened meringue, then whip further with the sugar. The other thing that is particular to these cakes is the mold. Per chance my cousin found these tins with removable bottoms for easy unmolding, otherwise I have to admit that is a tricky part and you'd have to add parchment paper for easy unmolding.

Here's the recipe :

1 cup cake flour

1 cup sugar

6 eggs, separated

1/2 vegetable oil

2 teaspoons vanilla

1 teaspoon cream of tartar

1 teaspoon baking powder

1/4 cup pineapple juice

pinch of salt

Oil or butter for greasing the molds

For the topping :
2 tablespoons melted butter

3 tablespoons sugar

1/2 cup finely grated cheddar cheese

Separate the egg yolks from egg whites into 2 different mixing bowls. Whisk room temperature egg whites with cream of tartar with a mixer until you get soft peaks or the "bird's beak" (dripping curl form). Add sugar a 1/4 cup at a time and beat until you get stiff peaks. In another bowl, cream egg yolks, oil, juice and vanilla. Then sift cake flour, baking powder and salt into this mixture until you get smooth batter. Fold in meringue gently with a spatula until you get a uniform colored batter. Preheat oven the 350° F / 180° C. Grease the molds thinly and pour batter in about 2/3 of the way. Tap the molds gently on the kitchen counter to release air bubbles. Bake for 12-15 minutes or until the center has risen. Check with a toothpick that should come out clean.

The filipino touch with these cakes is basting them with butter and sprinkling sugar over the surface while they are still slightly warm from the oven (about 5 minutes after removing), then sprinkling finely grated cheddar cheese on top which should melt readily.

Enjoy, everyone!

Some useful links for baking equipment or similar objects in photos :

Egg tart molds with removable bottoms

Non-stick individual molds

Non stick flute molds

Sifter stainless steel

Stand mixer

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Comments

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