Mamon is a Filipino mini chiffon cake that is a popular afternoon snack. A simple Mamon is just brushed with butter and sprinkled with sugar but you can also top them with grated cheese and make them more special. The baked mamon will come out soft and delicate.
Baking a mammon is like having a normal baking session. A sponge cake is a cake based on flour, sugar, and eggs, and sometimes leavened with baking powder. A typical sponge cake is made by beating eggs with sugar until they are light and creamy, and then carefully sieving and folding in the flour. Depending on the recipe, the flour may be mixed with a small amount of baking powder, just like in this recipe here.
Sometimes, the yolks are beaten with the sugar first, while the whites are beaten separately to a meringue-like foam, which would be gently folded in later. The mixture is then poured into the chosen mold and baked. Whichever method, both should take extra care to incorporate in the beating, whisking, and sieving stages to have this very light product.
Ingredients;
- 100 g cream cheese softened
- 70 g butter
- ½ cup milk
- 2 tbsp canola oil
- 7 egg yolks at room temperature
- 1 cup cake flour
- 3/4 tsp baking powder
- 7 egg whites at room temperature
- 1 cup sugar
- ¼ tsp lemon juice
Instructions;
- Fill a cooking pot with about 3-4 inches of simmering water. Bring the water to a boil, reduce the heat and let it simmer. In a heatproof glass bowl, add the butter, cream cheese, milk, and canola oil.
- Place the glass bowl on top of the pot of simmering water. It should be a bowl that fits perfectly over the pot. The simmering water should not be touching the bottom of the bowl.
- Whisk occasionally until the butter and cream cheese has melted and the mixture is smooth. Let this cool.
- Add the egg yolks to the mixture and mix it with a whisk until smooth.
- Sift the flour and baking powder over the egg yolk mixture. Mix until smooth. Preheat oven to 350 F.
- Using a stand mixer or a handheld mixer, whisk the egg whites until frothy. Add in the lemon juice and continue whisking until soft peaks form. Gradually add sugar in small amounts until stiff peaks form.
- Gently fold the egg whites into the egg yolk mixture, ⅓ of the egg whites at a time. The final mixture should be uniform in color.
- Spoon the batter into 12 large muffin molds. I used these silicone cups*.
- Arrange the cups in a large rimmed baking pan or a roasting pan. Place in a 350F preheated oven. Gently pour water into the roasting pan until the mamon molds are 1/3 submerged at their bottom.
- Be careful not to pour any water into the cups.
- Bake for 25-30 minutes or until a toothpick inserted into the middle a mamon comes out clean. Turn off the oven.
- Leave the oven door slightly open and let the mamon sit for about 3 minutes inside. Take them out and cool on a wire rack and if desired, remove from cups before serving.
