Mamon Recipe
User Reviews
4.9
Mamon Recipe
Description
The recipe begins by beating egg whites with cream of tartar until foamy, then gradually adding granulated sugar until stiff peaks form, creating a stable meringue. Separately, egg yolks are mixed with vegetable oil, fresh milk, and optional vanilla extract to form a frothy base. Dry ingredients, including cake flour, powdered sugar, baking powder, and salt, are sifted and incorporated gradually into the yolk mixture. This batter is beaten until lighter in color and texture.
The final step is gently folding the meringue into the yolk batter, preserving the airiness. The batter is then poured into parchment-lined mamon tins without greasing the sides, which facilitate rising and removal. Baking at 170°C (350°F) produces a cake with a soft crumb and slight dome, typical of mamon. The cake can be finished with granulated sugar topping or grated cheese as preferred.
This cake works well as a snack or light dessert and is best enjoyed fresh to preserve its delicate texture.
Ingredients
- 4 large egg yolks and whites separated
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
- ¼ cup vegetable oil
- ⅓ cup milk fresh
- ½ teaspoon vanilla extract (optional)
- 1 ⅛ cup cake flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup powdered sugar
- 2-3 tablespoons butter - melted
- granulated sugar
- cheese optional, grated
Instructions
- Line the bottom of Mamon tin molds with a parchment paper, so it is easier to remove once baked. No need to grease. Preheat oven to 170°C/350°F.
- In a mixing bowl, beat egg whites using a hand or stand mixer at low speed until foamy (about a minute). Add the cream of tartar and continue beating at medium speed until soft peaks form. Gradually add granulated sugar (a spoonful at a time) and beat until stiff peaks form. Set aside.
- In a larger mixing bowl, add the egg yolks, oil, milk and vanilla extract. Mix using a hand or stand mixer until frothy.
- Place the cake flour, powdered sugar, baking powder and salt in a strainer or sifter. Sift the dry ingredients into the egg yolk mixture in 3 to 4 parts interval mixing it with a spatula or spoon after every addition. After all the dry ingredients are added to the egg yolk mixture, beat together at medium speed until the texture becomes lighter and the color lighter (approx 3-4 minutes).
- Now gently fold in the meringue (egg whites) into the egg yolk and flour mixture in 2-3 parts until well combined.
- Fill up about ¾ of the prepared Mamon tins with the cake batter. Gently tap each tin to move air bubbles and to level off the batter. Arrange them on a large baking tray.
- Bake them for 25-30 minutes or until tops turn golden brown and inserted toothpick come out clean.
- Immediately invert the tins onto a wire rack lined with parchment paper. Tap the tins to release the cakes. Turn them topside up.
- Brush the tops with melted butter while warm. Sprinkle with granulated sugar and grated cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 297 kcal
% Daily Value*
| Calories | 297kcal | 15% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 101mg | 34% |
| Sodium | 211mg | 9% |
| Potassium | 172mg | 4% |
| Fiber | 0g | 0% |
| Sugar | 27g | 54% |
| Vitamin A | 240IU | 5% |
| Calcium | 61mg | 6% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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