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!

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.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 .*