Mamon (Filipino Sponge Cake)
After last week’s well-received Chocolate Chip and Cream Cheese Coffee Cake, I’ve been thinking of other goodies that perfectly complement coffee. I was thinking along the lines of something Pinoy. I ended up fantasizing about Goldilocks’ and Red Ribbon’s special mamon. And since the nearest Goldilocks Bakeshop and Red Ribbon are a plane ride away plus the fact that I’m too much of a tightwad to buy some at a nearby Filipino turu-turo, I took matters into my own hands. You guessed it, I made my own mamon.
I got the recipe from RecipeZaar, one of my favorite recipe sources. It doesn’t look anywhere near the Goldilocks or Red Ribbon mamon, nor was it as fluffy, but it was enough to float my mamon boat. :D I like that the recipe was just the right sweetness and that it was easy to make.
Here’s the recipe, just in case you’re anything like me…a homesick tightwad. Haha! :P
INGREDIENTS
1 cup cake flour
1 cup white sugar
1 teaspoon baking powder
1 teaspoon vanilla
6 eggs, seperated
1/2 cup vegetable oil
1 teaspoon cream of tartar
DIRECTIONS
1. Preheat oven to 350°F.
2. Sift flour and baking powder in bowl; set aside.
3. In a another large bowl, beat egg white and cream of tartar until meringue-like but not stiff.
4. Gradually add sugar while beating. Then, add vanilla and vegetable oil.
5. Add egg yolks one at a time and continue beating.
6. Add cake flour and baking powder and continue mixing.
7. Line muffin pans with paper cups and pour mixture about 2/3 full.
8. Bake 12 to 15 minutes or until golden brown. Finished when toothpick comes out clean. (Note: My mamon took a while to brown…about 20 minutes. Do watch out though, because the bottom of the mamons will be in danger of overbaking, that is, overly brown and almost burnt!)
Shortly after I made these, I searched again for other mamon recipes. I found another one which I would have tried right away if only I had more eggs in the fridge. The other recipe I found looks more promising.
If you want a buttery mamon, I suggest you brush the tops with melted butter and then dip the top of the mamons in sugar. ;) That should give your otherwise ordinary (yet good!) mamon an added umph.
This takes care of tomorrow’s breakfast. ;) My little girl easily ate two pieces in one sitting. I won’t even dare tell you how much Hubby and I ate! :P
P.S. By the way, it might interest you to know that some people have started selling mamon at their bakeshops/bakery using this recipe. That much I picked up from the comments that were left on RecipeZaar. So if you’re the least bit businessminded and want to earn extra on the side, you might want to start or “practice” with mamon. ;) Family and friends may just be all too willing to put their sales job search on hold to help you out. ;)
*This is entry #47 for 
.*
oOo
UPDATE! UPDATE! UPDATE!
Click HERE for an updated mamon entry.
I’m fond of eating mamon. The ones you made look delicious. I love the pretty ‘mamon liners’ you used.
Rach (Heart of Rachel)s last blog post..Weekend Snapshot #65
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munchkinmommy Reply:
March 16th, 2009 at 10:37 am
Hi Rach! I looooove mamon, specially nga the ones from Goldilocks and Red Ribbon! These mamon liners are left over from Valentine’s. I still have lots! :D
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Haha! I’m glad to find this taste test kitchen. I love mamon! Will try this recipe next week to share for the office.
Ebies last blog post..Weekend Snapshot: Wayfarer’s Chapel
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munchkinmommy Reply:
March 16th, 2009 at 10:39 am
Hi Ebie! Oooh, I hope you post the results of your mamon venture. Hee hee. I’m looking forward to it! :)
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Oh, before I forget, my technique for not burning the bottoms is using a baking sheet under the muffin pans. It worked for me.
Ebies last blog post..Weekend Snapshot: Wayfarer’s Chapel
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munchkinmommy Reply:
March 16th, 2009 at 10:45 am
Hi again, Ebie! I’ll remember to use a baking sheet next time. It took some time for the tops to turn golden brown and I had no idea the bottoms of the mamons are turning brown as well. Haha! Thanks for the tip!
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Thanks for this recipe but I hope you’ll post the results of the other one as well so that we can hear about the comparison!
Tangled Noodles last blog post.."Mindless" in Minnesota, Part II: Calling It as I See It
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munchkinmommy Reply:
March 16th, 2009 at 10:46 am
Hi Tangled Noodle! I will definitely post the results of the other recipe. I hope to give it a try this afternoon. Just in time for my little girl’s snack time. :D
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I’m quite sure I have tried sponge cake but did not know the Filipino name for it.
tigerfishs last blog post..Tamarind Chicken similar to Coriander Chicken
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munchkinmommy Reply:
March 16th, 2009 at 10:49 am
Hi Tigerfish! I also just found out yesterday that the sponge cake that I wish to duplicate, the one from Goldilocks, is supposed to be a French sponge cake. Maybe I should include French sponge cake in my search. :)
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sarap! sana next time ensaymada naman. ;)
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munchkinmommy Reply:
March 16th, 2009 at 10:50 am
Hi MunchkinVCD! Oh I’ve been wanting to try ensaymada as well. The truth is, I’ve been avoiding doing recipes that calls for kneading. But I have this new recipe book and a lot of the recipes I want to try needs kneading. So maybe it’s time. :)
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Manang Reply:
April 11th, 2009 at 9:49 pm
MM, have you checked out my supersoft ensaymada recipe? That one does not need kneading. Hindi sa nagbubuhat ng bangko, but a lot of newbies have tried it, and a pastry chef tried it. They all say it is better than those of Goldilocks or Red Ribbon’s. Many of them have thanked me for not keeping the recipe to myself. (I think that is also the reason why I am gaining a lot of followers in the Philippines.) Go ahead and read all the comments there and decide if you want to give it a try.
Manangs last blog post..Maple Oatmeal Bread
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munchkinmommy Reply:
April 14th, 2009 at 8:21 pm
Hi Manang! Naku, I have to take a look at your ensaymada recipe. I have to get my ensaymada fix soon and I don’t want to buy. I want to make my own. Pahirapan daw ba ang sarili, ano? Hahaha! Thanks for letting me know about your recipe! I’ll definitely give it a try!
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those look sooo yummy! love the cute mamon liners that you used! :)
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munchkinmommy Reply:
March 16th, 2009 at 10:52 am
Hi Maiylah! I bought the liners for the Valentine treats I was supposed to make. I did make V-Day treats but I bought way too much liners. Now, I’m putting them to good use. Haha! :)
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hmm.. looks good! hope u dont mind if i copy the recipe. =) looks like easy to make.
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munchkinmommy Reply:
March 16th, 2009 at 10:52 am
Hi Emzkie! By all means, feel free to copy the recipe. It is easy to make. :) Thanks for the visit!
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uy! i am looking for taisan bread recipe! is this close? i want to try kc the kids love mamon and taisan! thanks! and i like recipezaar too!:) post the pic in FB LaPiS!:) demanding ba? nyahahahaha!
cess last blog post..desperately seeking spring
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munchkinmommy Reply:
March 19th, 2009 at 11:45 am
Hi Ces! I think this is similar to Taisan. Taisan kasi is like mamon in loaf form if I’m not mistaken, diba? Hahaha! Use a loaf pan instead of muffin pans and you’ve got yourself Taisan. :D
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This is quite easy to do. Will try it on of these days>
sassy moms last blog post..2009 National Cheerleading Competition – WS
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munchkinmommy Reply:
March 19th, 2009 at 11:46 am
HI Sassy Mom! This is really easy. You probably have all the ingredients already. Please do let me know how it goes when you get around to trying the recipe. :) Thanks for dropping by!
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wish ko lang that i could acquire even just a fraction of your cooking and styling skills. idol! and for that, here’s an award for you :)
http://maver.wifespeaks.com/2009/03/grateful.html
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munchkinmommy Reply:
March 19th, 2009 at 11:47 am
Hi Maver! Thanks for the awards and for the very kind words! Palakpak tenga ko! Ang bilis kong maniwala, ‘no? Hahaha! :)
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munchkinmommy Reply:
March 19th, 2009 at 11:50 am
Oops! Award pala and not awardS. Sobra ng S. Hee hee! :D
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Hello,
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munchkinmommy Reply:
March 19th, 2009 at 11:51 am
Hi Vincent! Thanks for the invitation! I already signed up with Petitchef. :)
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Favorite ko yan! pati tostado nyan! Its much beautiful than how I remember mamon looks like, tamang tama din sa ‘cup.’
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munchkinmommy Reply:
March 19th, 2009 at 11:53 am
Hi G! This recipe is peanuts for you. Super dali! I prefer the regular mamon over the tostado ones. I want to buy a pan or molds that’ll give me more or less the same size mamons like we have back home. I’m still looking. :)
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uy galing mo naman weng! :D sige nga try ko rin… nabitin ako sa mamon na pasalubong ng daddy ko haha! :D
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munchkinmommy Reply:
March 19th, 2009 at 11:54 am
Hi Mee! Thank you! :) Sige try mo and let me know kung ano ang kinalabasan. Mabibitin ka talaga sa pasalubong! Siyempre gusto natin yung walang katapusang supply! :)
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panalong panalo ito weng, idol ka talaga!!! susubukan ko din to, that is pag sinipag ako!!!
abbys last blog post..Lasang Pinoy, Sundays: Bread
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munchkinmommy Reply:
March 19th, 2009 at 11:55 am
Hi Abby! Ang nagagawa nga naman ng pagiging homesick ano? Hee hee. Super dali lang nito lalo na for you. ;) Balitaan mo ako pag sinubukan mo na ha!
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Weng, you have all the time to do all these?
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munchkinmommy Reply:
March 19th, 2009 at 11:56 am
Hi Tita Myra! I do have time to do all these. Baking is part of my job description. Hahaha! :)
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I could feel that you are very happy with it. I used to bake before when the kids were young. Now I have become lazy!!! All your recipes look good and I’m sure they taste good too.Take care, Weng.
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I have also been wanting to bake mamon, pero lagi ko nakakalimutan mag-order ng pans/molds for them. I just ordered last Thursday, pero apparently, Catholic yung owner nung site kaya they will ship my order after the Lenten season pa.
Manangs last blog post..Maple Oatmeal Bread
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[...] my first batch of mamon. I have made mamon 3 more times since. While my first batch of mamon wasn’t bad at all, I [...]
Hindi tuloy ako makahintay sa brioche molds ko, kaya gumawa ako ng mamon the other night. Ikaw kasi eh…haha….
Manangs last blog post..Special Mamon (mala-Goldilocks)
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hello
thanks for your mamon recipe , i tried some other reciped but they were dry and yours was just yummy and really spongy…i added the butter and sugar topping and wow i loved it..i baked it immediately after i read your recipe..
thank u much
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munchkinmommy Reply:
April 30th, 2009 at 1:58 pm
Hi HotMamoo7103! I’m glad you liked this recipe find of mine. If you loved this, you’ll love the updated recipe that I’ve now been using to mamon. You’ll find it HERE. It’s the tweaked version of the recipe on this entry. I substituted the vegetable oil with butter, reduced the vanilla to 1/2 teaspoons and added 1/4 teaspoon each of orange and lemon extracts. Try the new version! You’ll like it!
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Mamon! wow, it’s been ages since I had that! Good thing looking at photos of Filipino food is not fattening… Another favorite is ensaymada. Saraaaap!
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munchkinmommy Reply:
July 6th, 2009 at 11:00 am
Hi Mica! I love love mamon and I love how I am now able to make it myself. :) I love ensaymada to and it’s on my to do list. ;)
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been craving for mamon for a long time…i will try this recipe tonight. :)
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munchkinmommy Reply:
November 9th, 2009 at 6:07 pm
Hi A Fil-Am Journey! Did you get to try the recipe like you said? I’m dying to hear about it! :) I hope it came out perfectly! :)
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hello munchkinmommy,
I’ve tried your recipe last night and it was awesome.. i really love the taste, sweet and buttery… the only problem was that the moment I took the mamon from the oven, it shrunk…
I don’t know if i overmixed the batter…
Can you pls. give me some tips on how to make it perfect like those on your pictures.. thanks a lot…. God bless…
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munchkinmommy Reply:
December 30th, 2009 at 3:58 pm
Hi Marjorie! I am so sorry for the very late reply! I’ve been very very busy this holiday season. Will you forgive me? :D
Cakes do shrink/sink a little after they’re taken out of the oven. But, and here’s the big but, they tend to shrink/sink more if the cake, in this case, the sponge cake, is overbaked. Ovens work differently from kitchen to kitchen. So I always set my timer at a slightly less time than indicated in the recipe, specially if it’s a new recipe. I’ve already had the experience of setting the timer as called for in a recipe and almost ended up with a useless bit of burnt cake. :D I learned my lesson.
Also, don’t overbeat the batter and make sure you only fill the muffin pans from 1/2 to 2/3 full.
I hope I helped you in someway. Good luck on your next mamon adventure! Happy New Year!
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Thanks for sharing! I am planning on making some to give to my friend and to take with us on our road trip for snacks. YummY! I can’t wait. :)
Adin B
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munchkinmommy Reply:
August 24th, 2010 at 5:35 pm
Hi Adin! Have you gotten around to making the mamon yet?! If you have, I hope they turned out great. Cheers!
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Your mamon picture gave me much enthusiasm to follow the recipe. ’twas really a hit. Everyone in the family ♥ it. It was heavenly soft and it really melts in the mouth.(mouthwatering!!!). The only problem I encountered was when I left 1 pc at room temp for about 5 hours the top part melted. Does this mean I have underbaked it? The toothpick which I have inserted before I took it out from the oven came out really clean and it was a golden brown already. Advice please…. :-)
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munchkinmommy Reply:
August 24th, 2010 at 5:34 pm
Hi Elsie! I’m glad you and your family loved the mamon recipe. The only reason I could think of why the top part melted is the room temperature. Could it have been a little too hot in the room? The top part really comes out moist and soft. That’s really the only answer I can think of. :D Thanks for dropping by! :)
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hello, thanks for sharing this easy-to-follow mamon recipe…do you have suggestion what I can substitute for cake flour, wala kasi nyan dito sa aus. thanks!!!
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I tried this mamon recipe, the taste is very close to Goldilocks mamon!
Thank you!
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