Panlasang Pinoy

A family Cooking Food Blog that features tried and tested Filipino and Asian Recipes for the home cook. It also features information on Culinary Arts, Diet and Weight Loss, and Healthy Foods.

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Mamon Recipe

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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.

mamon recipe

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
 
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Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 cup cake flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon cream tartar
  • 2 teaspoons lemon juice
  • ½ cup vegetable oil
  • 6 eggs, yolk separated from white
Instructions
  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!
Nutrition Information
Serving size: 4

Watch the cooking video:

Filed Under: Cake Recipes, Dessert Recipes, Recipes Tagged With: , , , , , , ,

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Comments

  1. Hi Kuya..Thanks for your website. Ano po ang substitute sa cake flour? wla kasi dito sa oz. Happy weekend!

    • hello angel, ang alam kong substitute sa cake flour ay all-purpose flour
      1 cup cke flour= 1cup – 2tablespoons all-purpose flour.i’ve tried it many times and it works.

    • I believe you can use 3/4 of all purpose flour and 2 tablespoons of cornstarch. = 1 cup cake flour 🙂

    • hi angel..try mo 1 cup all purpose flour minus 2 tbs tapos add mo nmn 2 tbs cornstrach..i’ve tried it and it works perfectly just like cake flour..

  3. hey all! i found this website and it has a good substitute of cake flour. it works well.

    1. To make two cups of cake-and-pastry flour (cake flour), combine 1 3/4 cups all-purpose flour with 1/4 cup cornstarch; proceed with your recipe.

    2. The easiest way to do this substitution is to put 2 tbsp of cornstarch in the bottom of a 1-cup measuring cup, then fill the cup as usual with all-purpose flour and level top. Repeat process to get your two cups.

    3. If you only need 1/2 cup of cake flour, put 1 tbsp cornstarch in bottom of 1/2 cup measuring cup, then fill and level as above.

  4. Hi, Thanks for your website. Very easy to follow. I always search in the internet and your website is the best. Thanks again… Regards..

  6. Dear Tito V … Your mamon recipe is ABSOLUTELY fantastic, thank you so so so SO much! Keep up the fantastic work…it keeps the pinoy generation who have grown up abroad all their lives (like me!) to learn to love cooking and most of all eating pinoy food!

  7. thanks po! ksi i,ve tried this super yummy sya! actually pinicturan ko send ko sya pag na upload ko nah. gud day po

  8. pero instead of lemon po ive tried using calansi juice lang. same lang po ba yun magiging tate nun?

    • I used standard sized muffin pans because I don’t have the tartlet pans. I made 24 muffin sized cakes using this recipe.

  12. Hello everyone! It’s my first time to comment. About the cake flour, if you cant find any and if you’re not sure of using mixtures just look for extra fine (or premium) self-raising flour. Ones that say they’re specifically used for sponge cakes. Then make sure you sift them too. They turned out well for the mamons I made.

  13. I use commercial lemon juice instead of cream of tartar and it works really well. I hope this helps.

  14. Thanks very much for this recipe..so easy to follow. I just tried my first Mamon and thank God, it is just perfect…i’m so happy I could eat mamon here in Australia. I did some substitution though coz I could not find cake flour here..so I used 1/3 cup of flour and 2/3 cup of self raising flour..I combined both flour and sifted it 5 times..I used half a teaspoon of cream of lemon juice in place of cream of tartar..half a cup of melted butter instead of vegetable oil and 1 and 11/2 teaspoon of lemon juice (the other half teasppon being in used while whipping the eggwhite..My mamon turned out just fine..Again, thanks ver much for making this recipe available everybody..Sobrang useful,happy newyear everybody!

    • Aside from lemon juice, I’ve also added a teaspoon of orange extract and it not only gave it more flavor but the smell was so delightful! Maybe you can use orange extract as opposed to vanilla.

  16. Tried making it last week, it was success. My two girls loved it, thank you so much for sharing your recipes.

  17. this is the type of mamon that i want, yung hindi “mahirin sa lalamunan’. thanks for posting this recipe. now, i can have an alternate for sandwich bread if i ran out or kapag nasawa na ako to eat it. thanks again!

  19. I tried this recipe today and the mamon turned out delish! Thanks for sharing your talent and I look forward to learning more from you!

  20. Thank you for the recipes. It has made me a better cook. My husband and children thank you as well!!

  23. Really really nice recipe. My first attempt to bake mamon…and it turned out so good. Texture really soft. After baking I spread softened butter on top and roll into a plate of sugar then put some shredded edam cheese. I’ll try to use lemon and orange extract next time for added flavor.

    I am not so fond of making sponge cake because it’s so tedious…but you made it so easy.

    Thank you for sharing! 🙂

  24. Hi Kuya!

    Im searching mamom recipe & i found you website. I will try this & it look yummy your recipe.

  25. Hi, first of all I wish to thank you for sharing all the wonderful recipes
    my enquiry is it possible to use 1/2 cup of melted butter instead of veg. oil?
    Will the texture of the cake be affected?
    Wishing you all the best and may God continue to shower you with his blessings.

  26. Hi Kuya, i was able to buy cake flour here. I made this yesterday, and it tastes good. The only problem i had is when the mamon cools, it collapse. Do you know what i could be doing wrong? Thanks.

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

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

  31. 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!:)

  32. 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?