Cheesy Special Mamon(Filipino Yellow Sponge Cake)

This is the second time that I've done Mamon and the only reason I am doing it just now is that I really don't like separating the egg yolks and egg whites and this recipe has 8 eggs to be separated! Wow that's a lot of eggs :)

But since I really love mamon, I said to give it another try and use a different recipe this time. What I wanted to accomplish was to bake a mamon that's like the ones selling at Red Ribbon which is their Butter Mamon. Their mamon was the best one I've tasted! It was so soft, creamy and fluffy! I can eat 6 of it in one seating :)

Anyway, I love the outcome! So soft, sweet and creamy, it was really delicious! I also added a topping of combined icing sugar, butter and vanilla and finally sprinkle grated cheese on top of each one. Wow, I really can't stop eating, haha!

By the way, I yielded 17 mamon on big molders :)
Check the recipe here: Special Mamon
Here's the recipe in case you can't access the site above:

8 egg yolks
8 egg whites (separate the whites from the yolk in different bowls)
1/2 cup sugar
1/3 cup water
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1 3/4 cups sifted Cake Flour
1/3 cup melted Butter
1/3 teaspoon Orange Extract
1/4 teaspoon Lemon Extract
1 teaspoon Cream of Tartar
3/4 cup sugar

1. Beat in a mixer at high speed until thick: 8 egg yolks (at room temperature), 1/2 cup sugar, and 1/3 cup water.
2. When you cannot feel the sugar granules from the mixture anymore, at low speed — add 1 tbsp. baking powder, 1/2 tsp. salt, 1-3/4 cup sifted cake flour, 1/3 cup melted butter (cooled down), 1/4 tsp. orange extract, and 1/4 tsp. lemon extract.
3. In a separate bowl, beat 8 eggwhites with 1 tsp. of cream of tartar at high speed. Gradually add 3/4 cup sugar and beat until stiff (about 4 minutes).
4. Fold in the yolk mixture into the whites.
5. Grease 14 big mamon molds or 20 small molds with softened or melted butter on all sides.
Note: I prefer softened butter. This way, I can control how much butter I want to grease the pans with.
6. Pour the mamon mixture into the greased molds, 3/4′s full. Thus, the resulting mamon will be high and soft.
7. Bake mamon at 350 degrees Fahrenheit for 12 to 15 minutes.
8. When done, brush the mamon with softened butter and roll in a plate of sugar. You can also add grated cheese.

Other Notes:
1. Put extra butter, melted, at the bottom of the molds.
2. When you beat the eggwhites, you can change the direction of your beating BUT let 1 minute elapse before changing the direction of the beating.
3. Do procedure no. 3 first (the egg whites).
Try it. You’ll love the sweet, buttery and soft texture of this Special Mamon.


sanna said...

they look good sis! and I love your moulds.san mo nabili? i wanna re-do my mamon recipe too kasi I want to have a softer and fluffier outcome.

Cecil De Jesus said...

i bought those at divisoria along sto. cristo! try mo this recipe so soft and fluffy talaga!

Venice Claudine Cuizon said...

Hello. We can't access you recipe. Can you post it here? Thank you!

Cel D. said...

Hi! I already added the recipe above. Good thing I saved it on my computer :) Happy Baking!

Neetha said...

pwede makahingi ng molds niyo po?hehe.wala kasing ganyan d2 samin.. atleast jan mura.. im dying to try this recipe.

Cel D. said...

hi Neetha! Thanks for dropping by :) Nasan ka ba ngayon? Ang daming ganyang molder sa divisoria. Hindi ka ba makakapunta doon? Oo mura nga sa divi kaya kahit mahirap puntahan dinadayo ko talaga kasi malaking tipid din kesa sa malls or supermarket ka bibili.

Maricel Cabahug said...

Hi Cel D. I tried your recipe and used cake pan and it turned out so good. But when I used individual muffin tins the cakes shrinked as soon as I take them out of the oven. They are fully cooked. What do you think was the problem?


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