Best 3 Mamon Sponge Cakes Recipes
In the realm of Filipino pastries, the mamon takes center stage as a delectable treat that has captured the hearts of many. This light and fluffy sponge cake boasts a rich history, tracing its roots back to the Spanish colonial era. Mamon, meaning "sucker" in Spanish, aptly describes the irresistible allure of this sweet delicacy.
With its origins in Castille, Spain, the mamon has undergone a delightful transformation in the Philippines. Over time, local bakers have crafted their unique interpretations, resulting in a diverse range of mamon recipes that cater to various taste preferences. From the classic and well-loved Original Mamon to the indulgent Ube Mamon with its vibrant purple hue and distinct yam flavor, each recipe offers a distinctive culinary experience.
This article presents a culinary journey into the world of mamon, providing meticulously detailed recipes for three enticing variations. Embark on a baking adventure and discover the secrets behind creating these pillowy-soft and flavorful cakes. Whether you prefer the timeless charm of the Original Mamon, the tropical twist of the Pineapple Mamon, or the modern elegance of the Pandan Mamon, these recipes will guide you through every step of the process, ensuring a successful and delightful outcome.
STEAMED MAMON (FILIPINO SPONGE CAKE)
Same version as the other Filipino sponge cake, except less eggs and steamed instead of baked. Quick recap: Filipino sponge cake is a buttery sweet version of American sponge cake.
Provided by Secret Teenage Chef
Categories Breads
Time 28m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Cream salt with yolks and add sugar slowly until consumed.
- Combine milk and water. Add flour and baking powder. Mix well. Add vanilla. Mix some more.
- Beat egg white and fold with the batter.
- Pour into ungreased muffin pan. Steam for 15 - 20 minutes.
Nutrition Facts : Calories 73.9, Fat 0.9, SaturatedFat 0.3, Cholesterol 27.1, Sodium 81.1, Carbohydrate 14.7, Fiber 0.2, Sugar 8.4, Protein 1.8
MAMON (FILIPINO SPONGE CAKE)
Mamon is my FAVORITE Filipino dessert (or one of them ^^*). The thing that differentiates mamon from American sponge cake is because its a little more sweeter and buttery. Mamon is a very soft and creamy cake. :]
Provided by Secret Teenage Chef
Categories Dessert
Time 25m
Yield 22-26 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Sift flour and baking powder in bowl; set aside.
- In a another large bowl, beat egg white and cream of tartar until meringue-like but not stiff.
- Gradually add sugar while beating. Then, add vanilla and vegetable oil.
- Add egg yolks one at a time and continue beating.
- Add cake flour and baking powder and continue mixing.
- Line muffin pans with paper cups and pour mixture about 2/3 full.
- Bake 12 to 15 minutes or until golden brown. Finished when toothpick comes out clean.
Nutrition Facts : Calories 122.6, Fat 6.4, SaturatedFat 1.1, Cholesterol 57.7, Sodium 35.8, Carbohydrate 14.2, Fiber 0.1, Sugar 9.2, Protein 2.2
MAMON (SPONGE CAKES)
These sweet and soft mini cakes are usually baked in small molds and served during snack time. Use muffin tins if you don't have the molds.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 2h5m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Grease 16 muffin cups.
- Stir the flour, 1 cup sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, grated orange peel, vanilla extract, orange juice, and water. Mix well by hand until smooth with no lumps.
- Beat the egg whites with the cream of tartar until foamy in a large glass or metal mixing bowl. Gradually add the 1/2 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the flour mixture into the egg whites. Pour the resulting batter into the prepared muffin cups to about 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 242.7 calories, Carbohydrate 35.1 g, Cholesterol 102.4 mg, Fat 9.2 g, Fiber 0.6 g, Protein 5.2 g, SaturatedFat 1.9 g, Sodium 269.2 mg, Sugar 19.4 g
Tips:
- Use high-quality ingredients for the best flavor and texture. - Make sure the butter and eggs are at room temperature before you start baking. - Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter and make the cakes light and airy. - Gradually add the eggs to the batter, mixing well after each addition. - Sift the flour before adding it to the batter. This will help to prevent lumps. - Do not overmix the batter. Overmixing can make the cakes tough. - Bake the cakes in a preheated oven. This will help to ensure that they cook evenly. - Let the cakes cool completely before frosting them. This will help to prevent the frosting from melting.Conclusion:
Mamon sponge cakes are a delicious and versatile treat that can be enjoyed for breakfast, lunch, or dinner. With their light and fluffy texture and delicate flavor, they are sure to be a hit with everyone. Whether you are a beginner baker or an experienced pro, these tips will help you to make perfect mamon sponge cakes every time. So next time you are looking for a sweet and satisfying snack, give this classic Filipino recipe a try.
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