Ube Mamon
User Reviews
4.4
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
40 mins
-
Servings
12 Servings
-
Calories
251 kcal
-
Course
Dessert, Snacks, Baked Goods
-
Cuisine
Filipino
Ube Mamon
Description
Ube Mamon takes the basic chiffon cake method with the addition of ube flavoring for its signature purple color and taste. The flour and baking powder create structure, while the beaten egg yolks, combined with milk and oil, form a smooth, rich batter. Separately whipped egg whites with cream of tartar and sugar provide volume and lightness, and are folded gently into the batter to maintain airiness. Baking in muffin molds gives individual cakes that rise well and have a soft, spongy texture.
The flavor is subtly sweet with the distinct, earthy aroma of ube flavoring, and the texture is moist yet airy. This baked mallow is suited as a snack or dessert, served plain or with a light dusting of sugar.
Preparation details note that separating cold eggs eases yolk and white separation, and allowing egg whites to reach room temperature before whipping improves volume and meringue stability, contributing to the cake's delicate rise and texture.
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 8 egg large, yolks and whites separated
- 1 cup sugar
- ½ cup milk
- 6 tablespoons neutral cooking oil generic cooking oil
- 4 teaspoons ube flavoring
- ½ teaspoon cream of tartar
Instructions
- Preheat oven to 350 F.
- Combine flour and baking powder in a bowl and set aside.
- In a large bowl, beat the egg yolks on medium speed until lighter in color and slightly thicker.
- Add ½ cup of the sugar and stir until incorporated. Add the milk, oil, and ube flavoring and stir until combined.
- Add the flour mixture in two additions and stir until the batter is smooth.
- In the bowl of a stand mixer ( or use a handheld mixer), whisk the egg whites until frothy. Add the cream of tartar and continue whisking until soft peaks form. Gradually add the remaining ½ cup sugar while beating until the egg whites form firm, shiny peaks.
- Fold about a third of the meringue into the yolk mixture to thin down the consistency of the yolk batter. Using a rubber spatula, gently fold in the remaining meringue ⅓ at a time.
- Once the batter is uniform in color, spoon into large muffin molds until ⅔ full.
- Bake in the preheated oven for 17 to 20 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Separate the eggs while cold from the refrigerator for easier separation.
- Let egg whites stand at room temperature for about 30 minutes before whipping to maximize volume and stability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 33g | 11% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 110mg | 37% |
| Sodium | 47mg | 2% |
| Potassium | 197mg | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 150IU | 3% |
| Calcium | 70mg | 7% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
You'll Also Love
