FILIPINO SPONGE CAKE
Mamon is a very light and airy Filipino sponge cake and a classic snack cake found in bakeries in the Philippines. Make it at home with this simple recipe.
Ingredients
- 4 egg yolks
- 1½ teaspoon of baking powder
- ⅓ cup granulated sugar
- ¼ cup of water
- ½ teaspoon of vanilla extract
- ¼ teaspoon of salt
- ⅔ cup plus ¼ cup cake flour
- 3 tablespoons of vegetable oil
For the meringue
- ¼ cup granulated sugar
- 4 egg whites
- ¼ teaspoon cream of tartar
For the garnish (optional)
- Granulated sugar
- Unsalted butter, melted
- Grated cheddar cheese
Instructions
First, preheat the oven to 325 ° F. Brush 12 standard muffin cups generously with melted butter or top with baking cups.
Then, in a medium bowl, sift together the cake flour, baking powder and salt. Put aside.
In another bowl, combine the egg yolks, water, sugar and vanilla; whisk until well blended.
Add the cake flour mixture to the egg yolk mixture; stir until all ingredients are combined. Stir in vegetable oil and set aside.
Prepare the meringue by mixing the egg whites and cream of tartar in another bowl. Using an electric mixer, beat on high speed until the egg whites are foamy and bubbly. Gradually add sugar and continue beating until medium peaks are reached. Stir the meringue mixture into the batter, one-third at a time. Once the batter is evenly mixed, fill the ⅔ muffin cups with the batter.
Bake the mamon in the center of the oven for 15 to 18 minutes (mine was perfectly cooked in 15 minutes). Let cool on wire racks for 15 minutes.
Carefully run a sharp paring knife over the edges of the muffin tins and gently remove the nipple.
Serve as is or brush top with melted butter and sprinkle with sugar and grated cheese, if desired.
Happy Cooking Time.
