Mamon

Mamon is Filipino sponge cake, a delicious light and soft cake .. what makes Filipino sponge cake different from American sponge cake is that it's sweeter and more buttery.

This recipe and the fabulous picture come from my friend, Heidi. 

TIPS

Her recipe has an interesting twist... she adds cheese on top after baking...  most recipes don't have that... you could leave that out.. but don't omit brushing them with butter... that adds that wonderful butter flavor.

This recipe uses cake flour... you can find it in the baking aisle of the supermarket.   Do not skip the sifting of the cake flour... notice I listed it in bold in the ingredient list... when you use cake flour you should sift it to prevent clumping in your batter.

To Make Cake Flour

If you don't have cake flour on hand (you probably don't) .. you can make your own at home... for every cup of cake flour that you need...

Take 1 cup of all purpose flour... and remove 2 tablespoons of the flour (put it back in the flour canister). 

Put the flour you have left (from the cup you measured, less the 2 tablespoons you removed) into a sifter or strainer set over a bowl ( to catch everything)....

Add 2 tablespoons cornstarch to the flour and sift it... repeat the sifting at least 4 more times... you now have cake flour.  The sifting mixes the cornstarch well into the flour.

To answer your next question... no... I wouldn't sift it one more time before using it in the recipe... I would only sift it if I bought it.. because of the fine nature of the flour and it settling during packaging and shipping... it would need to be sifted before using in a recipe.

I hope you try this wonderful treat!

 

Recipe:   Mamon

All you need:

1/2 cup unsalted butter, (1/4 cup softened and 1/4 cup melted)

6 eggs (whites and yolks separated)

1 cup sugar

1/4 cup water

1 cup cake flour, sifted

1 tsp baking powder

1 tsp cream of tartar

1 tsp fresh orange extract

grated cheddar cheese and parmesan cheese, for topping

All you have to do:

Preheat oven to 325F. Line muffin pans with paper cups. Spray non-stick cooking spray in cupcake liners.

In a bowl, cream 1/4 cup butter and 1/3 cup sugar using a mixer on high speed. Add egg yolks and 1/4 cup water. Mix until well combined.
With the mixer on low gradually add cake flour, baking powder and orange extract, and continue mixing until well blended. Set aside.

In a separate bowl combine egg whites and cream of tartar. Beat on high speed until soft peaks form. Gradually add the remaining sugar and continue beating until stiff.

Fold in the yolk mixture into the egg white mixture.

Fill cupcake liners 3/4 full.

Bake for 15 minutes. Once baked, removed from pans and transfer to wire racks to cool.

Brush top of Mamon with remaining melted butter then sprinkle with grated cheese.