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.

Try this Mamon Recipe and let me know what you think.


Mamon Recipe


  • 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

Cooking Procedure

  1. Combine cake flour and baking powder then mix well. Set aside.
  2. Combine egg whites and cream of tartar then beat until the mixture becomes somewhat fluffy.
  3. 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.
  4. Add lemon juice and egg yolks then mix again.
  5. 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.
  6. Heat the oven to 350 degrees Fahrenheit
  7. 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.
  8. Bake for 13 to 16 minutes or until it passes the toothpick test.
  9. Remove from the oven and let cool.
  10. Serve. Share and enjoy!

Number of servings (yield): 4


Watch the cooking video:

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  1. Marc chua says:

    Chef thank u. Sarap. Neto. Chef nilagyan ko ng grated cheddar cheese bago i bake. Sarap!

  2. I tried it. Texture is excellent like Goldilocks but the problem is when it cools it becomes hard unlike goldilocks na kahit luma malambot. Can you tell me why please.
    do we need to put this in a baking paper like cup cakes?

  3. I just wanna thank u for sharing this amazing recipe I tried it and I am sooooo impressed with the result. It’s so soft and delicious my husband loves it! The instructions are so very easy to follow and the video is very helpful as well..:) thanks again and more power!:) and to my fellow kababayans around the world please try this recipe if u want to impress your love one!:)

  4. Sabrina says:

    Instead of using lemon juice, can I use lemon essence? should I use the same measurements? Thanks!

  5. i’m rating this recipe a 5.. Excellent recipe!

  6. Michelle says:

    Hi I try the mamon recipe and my kids love it…thank you for sharing. And I learned how to bake because of you…

  7. hi, very eager akong gumawa ng mamon at brazo de mercedez wala akong makuhang cream of tartar dito sa atin ( phils )paalis na ko baka kasi wala akong mabili sa abu dhabie thanks, more power god bless,,,,,

  8. hi po i want to try this mamon, ilang days po bago ma-expire. thanks

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