Mamon Recipe: Light and Fluffy Filipino Sponge Cake

Preheat your oven to 350°F (175°C).
Grease and flour your mamon molds or line a muffin tin with paper liners. If you don’t have mamon molds, you can use regular cupcake or muffin pans.
Step 2: Mix Dry Ingredients

In a bowl, sift together the flour, baking powder, and salt. Set aside.
Step 3: Whisk Egg Yolks and Wet Ingredients

In a separate large bowl, beat the egg yolks with 1/4 cup of sugar until smooth and light.
Add the vegetable oil, milk, and vanilla extract to the egg yolk mixture and mix well.
Step 4: Beat Egg Whites

In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add the remaining sugar (1/4 cup) and continue to beat until stiff peaks form.
Step 5: Combine Wet and Dry Mixtures

Gently fold the sifted dry ingredients into the egg yolk mixture. Be careful not to deflate the mixture too much.
Once combined, gently fold in the beaten egg whites in batches. This is what will give the cake its airy, light texture. Do this gently to maintain the airiness.
Step 6: Bake the Mamon

Pour the batter into the prepared molds or muffin tin. Fill each mold about 3/4 full.
Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. The top should be lightly golden.
Step 7: Add the Topping

Once the mamon is out of the oven, immediately brush the tops with melted butter.
Sprinkle grated cheese on top while the cake is still warm (if using). The cheese will melt slightly and add a savory contrast to the sweetness.
Step 8: Cool and Serve

Allow the mamon to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature for a perfect Filipino treat.
Serving and Storage Tips