. Skip to main content

Mamon sponge cakes

Fluffy mamon cakes and their iconic shapeNothing better for breakfast or snack

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

Whipping egg whites until getting soft peaksSift flour into egg yolk mixtureFold egg whites into egg yolk mixtureFill molds with batter about 2/3 full

Brush with melted butter while still warm, sprinkle with sugar and cheddar cheeseEnd product, let's eat !

Separate the egg yolks from egg whites into 2 different mixing bowls.  Whip 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! 

I also made another version with a smaller mold so they were thickerOverhead view of mamon with cheese on top, outdoors on a sunny dayMamon with coffee, nothing nicer


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

Labels:

Comments

Post a Comment

Popular posts from this blog

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...
Post a Comment
Read more

Checkerboard cake

This was actually another accidental cake!  I had been wanting to make one of these checkerboard cakes for a while, and one day, I realized I had all the ingredients ready to go in my freezer, so in essence it went pretty quickly.  I often make cake disks and use them for cakes I'm making, and freeze extra disks for later use. So I had 2 chocolate cake disks and 2 vanilla cake disks in the freezer.  All that was needed was the cream and that went pretty easily since I also had some chocolate mousse frosting I had made previously. This was my first attempt, and although it was far from perfect (leaning to one side, lol), it turned out much better and easier than I expected. For tips, I would say 1) have some good cake cutters (I used glass cups and it's not ideal) 2) spread the frosting fairly thinly in between the layers in order to see the checkboard pattern 3) if you freeze cake disks or frosting ahead of time, it is a time saver, in a delulu kind of way 4) the wow fact...
Post a Comment
Read more

Clafoutis with cherries

Clafoutis is one of my favorite French words because it can make me feel like I’m cursing or insulting someone, "You club-foot-id i o t. » Ok, only me ?! Never mind... It’s also the most delicious flan, so that’s double the fun, and the best part is it's quite easy to make. I often make different kinds depending on the fruits of the season and here you have pictures of an all cherry version, because our tree was so abundant with cherries just ready to harvest. Here's the recipe : 3 eggs 1/2 cup sugar (100 g) 3/4 cup flour (110 g) 1 cup milk (250 ml) 1 teaspoon vanilla or half teaspoon vanilla bean 1/2 teaspoon salt 3 tablespoons melted butter 1/2 pound of cherries (300 g) Preheat oven to 350° F / 180° C.  Butter a deep dish, pan or ramekin. In a bowl, beat the eggs and sugar until you get a smooth batter. Add milk, flour, vanilla, salt, melted butter. Place the cherries (remove stems, but no need to remove pits) in the pan or ramekin. Pour the batter over the cherries. Bak...
Post a Comment
Read more