Mamon: Filipino Sponge Cake
Mamon (pronounced /ˈmɑ-mon /) is a very light and airy Filipino Sponge Cake and a classic snack cake found in bakeries in the Philippines. Make it at home with this simple recipe. I made this favorite to celebrate my blog’s 7th anniversary! A lot can…
Mamon (pronounced /ˈmɑ-mon /) is a very light and airy Filipino Sponge Cake and a classic snack cake found in bakeries in the Philippines. Make it at home with this simple recipe. I made this favorite to celebrate my blog’s 7th anniversary!
A lot can happen in seven years. All I have to do is look at my children for proof. Seven years ago, they were teeny, one in preschool and the other in kindergarten, and our lives were dictated by Thomas the Train and Calico Critters, gymnastics and Disney princesses.
But there’s my other child – this online space that started out as a simple blog, that introduced me to you on the other side of the screen. It started because I had an inexplicable urge to share my love for food and the stories behind the dishes I made for my family, and it just kept going, day after day, week after week, month after month, year after year.
So here we are. My blog celebrated 7 years a few days ago, and like my children, has grown and matured and evolved through the years.
Seven years! It flew by in the wink of an eye, but I love going back and revisiting those moments in time. Each recipe is a memory, a bookmark in our family’s history, and I hope you have enjoyed them as much as I have loved sharing them with you.
I want to thank you for joining me along the way.
To celebrate this anniversary, I thought we should have some cake. Not too long ago, one of you dear readers reached out asking me if I had a recipe for mamon, the buttery but airy Filipino sponge cakes that you can find in many bakeries in the Philippines. These beloved snack cakes are one of my dearest memories from my vacations to the Philippines. My mother would make sure we always brought home extra, to enjoy once we returned to New York, and to share with relatives who missed them as much as we did.
Mamon is a simple sponge cake, but what makes the Filipino version special is its buttery flavor — and it also comes in a myriad of flavors. Some love mamon “especial,” with its sprinkling of sugar and cheese (as I have made here), but there is also mocha, ube, dulce de leche, and more, depending on which bakery you visit.
They are tender and light as air, and not too sweet — perfect for with an afternoon cup of coffee or tea. If you’ve never had mamon, I recommend starting with the simplest version: buttery and with a sprinkle of sugar. If you’re feeling slightly more adventurous, try adding a sprinkling of cheese to satisfy that savory-sweet craving. And when you do, share some with someone you care about. That is, perhaps the best part — making enough to share.
Mamon: Filipino Sponge Cake
Mamon is a very light and airy Filipino Sponge Cake and a classic snack cake found in bakeries in the Philippines. Make it at home with this simple recipe.
Ingredients
1 1/4 cups cake flour
1 1/4 teaspoons baking powder
1 cup granulated sugar plus 2 tablespoons, divided
1/2 teaspoon kosher salt
1 teaspoon Meyer lemon zest (see notes below)
4 large eggs, yolks and whites separated
1/2 teaspoon cream of tartar
1/2 teaspoon vanilla
1/3 cup water
1/2 cup plus 2 tablespoons melted butter, divided
grated cheese for serving, if desired
Instructions
Preheat oven to 325°F. Place baking cups (I used 6 4″d x 1.2″h baking cups) on a baking sheet and set aside.
In a large bowl, sift together cake flour, baking powder, 1/2 cup sugar, and salt. Mix in lemon zest.
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the cream of tartar until it becomes frothy, and soft, fluffy peaks begin to form. Gradually add 1/2 cup sugar and beat until you have soft peaks. Slowly add the egg yolks, vanilla and water and beat until just combined.
With the mixer on low speed, gradually add the flour mixture to the batter, followed by 1/2 cup melted butter.
Divide the batter into the baking cups, place baking tray in oven, and bake for about 18-20 minutes or until the cakes are golden, springy to the touch and a toothpick inserted in the center comes clean.
Brush with remaining melted butter and sprinkle with sugar (and cheese if desired).
Notes
Mamon can be baked in individual molds if you have them, in cupcake tins, or in individual baking cups, as I have made them here.
I like adding a touch of Meyer lemon zest to add to the lightness of these sponge cakes. If you don’t have Meyer lemons, but are lucky to have calamansi, use that here. Or try a touch of orange zest. You can also omit them completely.
Recipe adapted from Fluffy Mamon by Heart of Mary, Easy Mamon by Panlasang Pinoy, and How to Make Mamon by Skip to Malou.
Comments
COOKBOOK
i need a recipe for filapino sponge cake for a sheet cake for 80 people. the is for A CELEBRATION OF LIFE.
THANK YOU,
CHARLES
Charles, I’m so sorry I don’t have a sheet cake version of this recipe, however, you could try baking this recipe as one large cake versus the individual cakes. If you give it a try, please let me know how it goes.
These were so good. My husband is from the Philippines and enjoyed them as well. I need a half batch and still made 7 in a standard muffin tin. I sprinkled them with sparkling sugar on top. They were perfect!
I am so happy that you and your husband enjoyed the mamon recipe, Holly!! Love that you were able to make them in the muffin tin!
Came out good! I skipped the cream of tartar since I don’t have any in the pantry. No problem. Topped mine with nuts. Should I refrigerate to store it?
I also used half the sugar.
Glad to hear!
So glad you enjoyed the mamon! No need to refrigerate; once cooled, I would store it in an airtight container at room temperature. It should be good for 2-3 days.
Hi! May i ask what’s the best substitute for cream of tartar? Because i really want to try this recipe but i dont have cream of tartar in my pantry. Thanks in advance :)
Hi, Grace! The cream of tartar’s acidity helps to stabilize the meringue. If you don’t have any cream of tartar, you can use a splash of lemon juice or vinegar.
Can you make it in a large cake tin
Hi Angela, since mamon is essentially a sponge cake, you should be able to bake it in a large pan. Admittedly, I have not tested the recipe in a large pan because traditional mamon is usually made as smaller, individual cakes. I would recommend making it in a tube pan if you have one, and bake it for about 45-60 minutes; please let me know how it turns out for you!
Hi thanks for this recipe! I just have a few questions….Will this shrink upon cooling? If so, would the baking cups peel off since they are coated/grease repellent? What is the approx amount of batter in each cup, would you say about 2/3? Thank you!!!
Hi Amara, thanks for your questions! To answer:
The cakes will not shrink upon cooling (if any, it is very minimal and not noticeable).
The baking cups don’t peel off until you are ready to peel and eat.
I fill each baking cup about 2/3 full.
I hope this helps!
Where did you buy your baking cups liners
Hi, Carol, I link to the baking cups in the recipe above; they are available at Amazon, you can use this link. Hope that helps!
As a Filipino-American, this recipe is a nice take on a traditional delight. Galing. Nice work.
I’m so glad you approve!! Thank you!
Hello, would adding instant coffee to these be okay? My boyfriend is from the Phillipines ans his birthday is on Thursday and I thought tjese would be perfect substitutes for a traditional birthday cake.
Hi Katlyn, what a sweet way to celebrate your boyfriend’s birthday! I haven’t tried it, but I do know that if you want to make mocha mamon, you would definitely add instant coffee. I hope you give it a try, and do let me know how it turns out!
I made this without the lemon but added 2.5 tablespoons of folgers instant coffee. It’s absolutely delicious! I put some of the coffee in the butter I used for brushing as well. Its a light tasting, buttery with a hint of coffee. I can’t wait for myboyfriend to try it
Hooray! I’m so glad, Katlyn! The coffee butter sounds amazing — I hope your boyfriend liked it, too!!
These look awesome. Thanks for the idea!
Thanks, Jeff!
The only other Filipino dessert I’ve had was EXTREMELY sweet and cold (it was a purple shaved ice concoction) and I feel like I’d much prefer this.
Hi Nedgma, ah, it sounds like you tasted Halo-halo, which I love, especially in the summertime when it’s blazing hot. But yes, this is definitely less sweet, and perfect with a cozy cup of something warm — perhaps more your speed. I hope you try it!
Congratulations Liren on your 7 year blog-anniversary! That is fantastic! Delicious little mamons to celebrate a beautiful memory! I can totally see how gorgeous your food and photography has translated! Cheers to you :)
Thank you, dear Amisha, that means so much!
happy 7th birthday, kitchen confidante! cheers to many more delicious and beautiful years!
Thanks, Kate! So glad the world of blogging has introduced me to you!!
7 years – wow!! congratulations!! The cake looks delectable!!
Thank you so much, Mary!