Luto-Luto: Mamon

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 MAMON

Mamon is a Filipino sponge cake. It took me a while to find the easiest recipe with the closest taste to the mamon I remember eating in the Philippines. Not too bad for a newbie baker. 


INGREDIENTS

PROCESS

1 cup cake flour

1.    Sift and combine together in a bowl

½ tsp. baking powder

1/3 cup sugar

¼ cup melted (salted) butter (add more for brushing later)

2.    (Melt butter in microwave in 30-second increments)

3.    Combine melted butter, egg yolks, and water using paddle attachment in low-speed

4.    Add dry ingredients (see #1 above) until well-blended. Set aside.

6 egg yolks

1/4 cup water

6 egg whites

5.    Combine egg whites and cream of tartar.  Whisk until egg whites double in volume.

6.    Add ½ cup sugar gradually.  Beat until medium peak forms.

¼ tsp. cream of tartar

½ cup sugar

Depending how quick you are in prepping #’s 1-6 above, this may be the time to preheat oven to 325°F and brush molds (muffin tray or ramekins or other molds) with melted butter.

 

7.    Fold-in gently egg yolk mixture (#’s 1-4 above) into egg white mixture (#’s 5-6 above).

8.    Divide into molds. Only fill about ½ or ¾ of the way as mixture will rise and may overflow.

9.    Bake for 15-18 minutes.

10.Let cool.

11.OPTIONAL: Brush with more butter and sprinkle with sugar and grated cheese.

STORAGE: Store in airtight container or wrap individually using a plastic wrap. Place in room temperature for up to 3 days.

ENJOY J