Filipino Mamon Recipes

EASY MAMON RECIPE

Steps:

• Preheat an oven to 325 degrees F and grease 16 muffin cups. Stir theflour, 1 cup sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, grated orange peel, vanilla extract, orange juice, and water. Mix well by until no lumps.
• Beat the egg whites with the cream of tartar until foamy in a large glass or metal mixing bowl. Gradually add the 1/2 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whiteswill form soft mounds rather than a sharp peak. Fold the flour mixture into the egg whites. Pour the resulting batter into the prepared muffin cups to about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35-40 minutes. Cool in the pans for 10-15 minutes before removing to cool completely on a wire rack.

MAMON (FILIPINO SPONGE CAKE)

Steps:

• Preheat oven to 350°F.
• Sift flour and baking powder in bowl; set aside.
• In a another large bowl, beat egg white and cream of tartar until meringue-like but not stiff.
• Gradually add sugar while beating. Then, add vanilla and vegetable oil.
• Add egg yolks one at a time and continue beating.
• Add cake flour and baking powder and continue mixing.
• Line muffin pans with paper cups and pour mixture about 2/3 full.
• Bake 12 to 15 minutes or until golden brown. Finished when toothpick comes out clean.

FILIPINO MAMON

Steps:

• Pre heat oven to 350 degrees.
• Move rack to middle of oven.
• Place muffin liners directly on a pan that is covered with parchment (so bottoms don't get too brown) no need to use muffin pan.
• Combine cake flour, sugar, and baking powder in a large bowl with a whisk. Add 2 whole eggs, remaining 4 egg yolks, water, vanilla, oil and mix until blended well.
• In another bowl, whip 4 egg whites until frothy, add cream of tartar and whip until medium stiff peaks, want it stiff but not dry.
• Take a dollop (heaping dinner tablespoon) and fold into the flour mixture, until no streaks remain. Take the rest of the egg whites and fold into the batter until no streaks remain.
• Pour batter into cups 2/3 full (I use an ice cream scoop).
• Bake until tops are golden (if needed rotate pan halfway through cooking for even browning) 15-20 minute Or until cake springs back when touched. and toothpick comes out clean.
• *For mocha flavor dissolve 1 heaping tablespoon of instant coffee into water before adding to the dry ingredients.
• ENJOY!