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 :

8 pieces mini tart pans removable bottom

16 pieces mini tart pans removable bottom

Stand mixer

*This site contains ads and affiliate links*

See my Disclosure and Privacy statement to learn more

Comments

Fluffiest cinnamon rolls, with yogurt cream frosting

I must say this is the most wonderful cinnamon rolls dough I've discovered to date. Light, fluffy, delicious, what more could you ask for? I filled half the dough with brown sugar, cinnamon, and nuts, while the other half was filled with some homemade strawberry jam. Here is the recipe for the dough, inspired by Foodess.com, which has the best explanation for the dough, go to the website for more info. I will always use this dough to make these buns from now on. 240 ml warm milk 2 large eggs 570 g all-purpose flour 100 g sugar 2 1/4 teaspoon instant yeast 1 1/2 teaspoon salt 115 g unsalted butter (softened) Cinnamon filling 200 g brown sugar 2 teaspoons cinnamon 115 g softened butter 1/2 cup nuts (cashews, walnuts, almonds...) Strawberry jam 12-15 strawberries 50 g sugar (or more if you like it sweeter) 1 tablespoon of cornstarch Cut strawberries in 1/4 or 1/8ths and simmer with the sugar until softened, about 3-5 minutes. Add a spoonful of this in a cup with the ...

Cotton sponge cake with strawberries and cream cheese frosting

My kids had a birthday to celebrate so I made the cakes and they decorated. I used to do this when my children were small, set up a table for them to decorate cookies or gingerbread houses, even had parties like this, and to this day, they like assembling treats and are good cooks. Here's the batter recipe I often use which you can find in my other recipes (mocha sponge, apple cider cake...) : Cotton sponge cake recipe : 4 eggs, separated 1/2 cup (100 g) granulated sugar 1-1/4 cup (180 g) cake flour 3/4 cup (150 g) confectioner's sugar 1/4 cup cider (60 g) (French kind, or 4.5% alcohol) or beer or carbonated water 1/4 cup (60 g) sour cream (or thick cream) 1/4 cup (60 g) milk (as needed) 1 teaspoon vanilla extract 1 teaspoon baking powder 1/2 teaspoon salt Preheat oven to 180° F / 350° C. Line pan with parchment paper. I used a 7" spring-form pan and a small fluted brioche mold. Beat egg whites until soft peaks form. Add granulated sugar a little at a time and continue...

Victoria Sponge cake revisited (gluten-free)

Here's a version of a Victoria sponge cake that kind of evolved on its own. This is a fairly straightforward layer cake. It involves 2 cake disks, buttercream and strawberry jam, decorated thereafter with some powdered sugar, or more cream and strawberries. I did, however, take liberties... Well, first of all, I didn't have any jam but I did have strawberries so made a quick jam by simmering about a dozen diced strawberries, a couple tablespoons of sugar and a star anise which I love adding lately to all jams (try it with fig jam, awesome combination). But I digress... use some jam if you have some at home! I also swirled one of the disks with raspberry reduction, mixed with a bit of the batter to add some color. (Also, no need to do this except for a bit of fun or if you're always experimenting like me). Here's the rest of the recipe made with 2 eggs, a sign of the times : Batter: 1/2 cup softened butter or margarine 1 cup of sugar 2 eggs 1/2 cup of milk or juice...

Islands in the sky, food & travel

Search This Blog