Mamon (Filipino Sponge Cake) - Salu Salo Recipes (2024)

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October 28, 2014 by Liza Agbanlog 18 Comments

Mamon is a very popular Filipino-style sponge cake. They are soft and fluffy and are popular to have for breakfast or snacks. They are usually baked in a special molder which gives the mammon its special distinctive shape. I don’t own one so I used muffin tins instead. The baked mamon came out soft and delicate; removing them from the tins was a bit challenging. What I did was that I carefully ran a sharp paring knife around the edges of the muffin tins and gently removed the mamon. The mamon was so good; my family devoured these delicious treats in only two days. My husband and oldest son ate them as is while I had mine with a bit of butter and sugar. Yummy!

5.0 from 4 reviews

Mamon (Filipino Sponge Cake)

Prep time

20 mins

Cook time

15 mins

Total time

35 mins

Author: Liza A

Serves: 12 servings

Ingredients

⅔ cup plus ¼ cup cake flour
1½ tsp of baking powder
¼ tsp of salt
4 egg yolks
¼ cup water
⅓ cup granulated sugar
½ tsp vanilla extract
3 tbsp vegetable oil

For the meringue

4 egg whites
¼ tsp cream of tartar
¼ cup granulated sugar

For the topping (optional)

Unsalted butter, melted
Granulated sugar
Grated cheddar cheese

Instructions

Preheat oven to 325 °F. Generously brush 12 standard muffin tins with melted butter or line with baking cups.
In a medium bowl, sift together cake flour, baking powder and salt. Set aside.
In another bowl, combine egg yolks, water, sugar and vanilla; whisk until well blended.
Add cake flour mixture to the egg yolk mixture; mix until all ingredients are blended. Stir in vegetable oil and set aside.
Prepare meringue by combining egg whites and cream of tartar in another bowl. Using an electric beater, beat under high speed until egg whites is frothy and bubbly. Gradually add sugar and continue beating until medium peaks are achieved. Fold in the meringue mixture into the batter, a third at a time. Once batter is evenly mixed, fill muffin tins ⅔ full with batter.
Bake mamon in the center of the oven for 15-18 minutes (Mine was perfectly done in 15 minutes). Let cool on racks for 15 minutes.
Carefully run a sharp paring knife around the edges of the muffin tins and gently remove mamon. Serve as is or brush top with melted butter and sprinkle with sugar and grated cheese, if desired.
Enjoy!

Notes

Recipe adapted: My Sweet Ambitions

Reader Interactions

Comments

Mara
July 27, 2023 at 11:12 pm
Hi! Can i replace vegetable oil with other kind of oil like canola and olive oil?
Reply
- Liza Agbanlog
  August 11, 2023 at 1:55 pm
  Hi Mara,
  You can use canola oil in this recipe but I am not sure of olive oil though.
  Reply
Sharleen Espineli
February 21, 2021 at 8:01 am
Hi! Is cake flour the same as all-purpose flour?
Reply
- Liza Agbanlog
  February 21, 2021 at 1:26 pm
  Hi Sharleen,
  Cake flour is different from all-purpose flour. Baked goods made of cake flour has soft, tender texture.
  Reply
Francine
January 10, 2021 at 4:02 am
Hi..just want to say i love this recipe. MY Husband and son love it..and it is very easy to make.
Reply
- Liza Agbanlog
  See Also
  Ukoy Recipe - Filipino Shrimp Fritters - Foxy Folksy
  January 10, 2021 at 9:58 am
  That’s awesome! Thanks Francine for writing. Take care!
  Reply
ad
June 2, 2020 at 9:04 am
So good best mamon recipe. I was able to get silicone tart mold and I can make 1 dozen with this recipe. Thank you for sharing
Reply
- Liza Agbanlog
  June 2, 2020 at 8:23 pm
  You’re welcome! Glad you liked it 🙂
  Reply
ennitakulita
September 23, 2018 at 10:29 pm
I want to make a mamon bigger! how am i gonna do this?
Reply
Emelinda
November 14, 2017 at 7:12 am
Thank you at nakaka pag luto nako ng putong puti…ito ang lagi kong na mi miss sa province namin.putong puti at sopas…
Reply
Gracy Machado
September 19, 2017 at 4:52 am
Hi dear,
First time here nd just luv luv the Filipino recipes u share. Would u be kind enough to convert cups into gms as there r so many variables. On googling u find different weight for one ingredient .
So looking forward to trying your recipes.
Thank you
Reply
Debbie
November 2, 2015 at 4:39 pm
Awesome recipe! So fluffy and delicious. I want to double or triple this recipe and wanted to know if I need to make adjustments. Thank yiu.
Reply
- Liza A
  November 2, 2015 at 10:05 pm
  Hi Debbie,
  I am glad you liked it! Baking requires precise measurements so it is hard to double or triple a recipe. If you want to increase the amount, my advice is just to make the same recipe in multiple batches. Hope this helps 🙂
  Reply
  - Debbie
    November 5, 2015 at 1:42 pm
    Hi Liza. Yes that’s what I did. It’s a quick recipe anyway. I also extended the baking time to 25 minutes so the tops become golden brown like goldilocks. Thank you. Debbie.
    Reply
Catherine
March 18, 2015 at 10:53 am
I love it! Thanks for the recipe
Reply
- Liza A
  March 19, 2015 at 3:39 pm
  You’re welcome Catherine!!
  Reply
Liza Murphy
December 10, 2014 at 4:34 pm
Hi Liza,
I just found your blog and love the Filipino recipes you share… I grew up in the Philippines and moved to Canada when I was young so reading all your recipes reminded me of home. Thanks taking me down memory lane… keep the recipes coming.
Liza
Reply
- Liza A
  December 10, 2014 at 4:58 pm
  Hi Liza,
  I know how you feel. I still think of my life when I was in the Philippines. I especially miss the food so I always have a list of food that I need to have every time I go home for a visit 🙂 🙂
  Reply

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Mamon (Filipino Sponge Cake) - Salu Salo Recipes (2024)

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