Mamon is a popular sponge cake in the Philippines and is considered to be among the top 10 pastries in the country.
Unlike other sponge cakes, this amazing creation is individually packaged with serving sizes usually good for just one person. Filipino Yellow Sponge Cake is also another term used to refer to it.
Do you remember where you had your first Mamon? I had my very first Mamon from Goldilocks and I loved it since then. I am just curious, before the extreme commercialization of baked products in the Philippines, would you know as to where this masterpiece first came into being?
I believe that there is a single province or city in the Philippines where this pastry first became popular; I’m planning to give that place a visit next month during my vacation to be able to have an authentic Mamon experience.
- 1 cup cake flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon cream tartar
- 2 teaspoons lemon juice
- 1/2 cup vegetable oil
- 6 eggs, yolk separated from white
- Combine cake flour and baking powder then mix well. Set aside.
- Combine egg whites and cream of tartar then beat until the mixture becomes somewhat fluffy.
- Gradually add sugar then continue beating until the texture becomes fluffier. Use high speed for this process; this should take around 4 to 8 minutes.
- Add lemon juice and egg yolks then mix again.
- Put-in vegetable oil then mix for a few seconds then gradually add cake flour-baking powder mixture. Continue mixing until the texture becomes smooth.
- Heat the oven to 350 degrees Fahrenheit
- Grease the molds using cooking spray then scoop some of the mixture into the mold. Continue doing this process until all the mixture is used-up.
- Bake for 13 to 16 minutes or until it passes the toothpick test.
- Remove from the oven and let cool.
- Serve. Share and enjoy!
Number of servings (yield): 4