Mamon (Filipino Sponge Cake)



For Christmas my sister Adrianne got me The Perfect Brownie Maker Baking Pan.  Before you all start clowning and joking on how lame of a gift she got me, don’t worry I asked for it for Christmas {Sticking my tounge out}.

It’s been over 2 months since I’ve had the thing and I have never used it.  The other day I was trying to figure out what I can make with it besides brownies.  I thought and thought and thought.  Then all of a sudden a craving for Mamon came over me and I just knew that I was meant to make Mamon with The Perfect Brownie Pan for the first time.  You can call it “Fate”.

Okay, so I have never made Mamon nor did I have a recipe for it.  First, I went through my Dad’s trusty files of recipes (My dad also had a passion for baking in another life) and I found one recipe from a filipino cookbook.  I went over the recipe and felt like it wasn’t going to be as soft and airy as I like.  I went with “Plan B” and searched and scoured the internet for a recipe.  I finally found one that I liked and went with it.




Mamon (Filipino Sponge Cake)

recipe adapted from:


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 teaspoon Cream of Tartar
3/4 cup sugar


Beat in a mixer at high speed until thick: 8 egg yolks (at room temperature), 1/2 cup sugar, and 1/3 cup water.

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).

In a separate bowl, beat 8 egg whites with 1 tsp. of cream of tartar at high speed. Gradually add 3/4 cup sugar and beat until stiff (about 4 minutes).

Fold in the yolk mixture into the whites.*

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.

Pour the mamon mixture into the greased molds, 3/4’s full. Thus, the resulting mamon will be high and soft.

Bake mamon at 350 degrees Fahrenheit for 12 to 15 minutes.

When done, brush the mamon with softened butter and roll in a plate of sugar. You can also add grated cheese.*

*I took about 1 cup of the egg whites and mixed it into the flour/egg yolk mixture to lighten up the batter. Then I carefully folded in the rest off the egg whites into the batter.

**I took 1 stick of softened butter and beat it with an electric mixer adding sugar slowly while it was mixing.


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