Mamon Recipe: Light and Fluffy Filipino Sponge Cake

Serving: Mamon is best served fresh and warm, but it can also be enjoyed at room temperature with a hot beverage like coffee or tea. For a fun twist, you can top it with a dollop of whipped cream or fresh fruit.
Storage: Store any leftovers in an airtight container at room temperature for up to 2 days. To keep the mamon fresh, you can also freeze them for up to 1 month. Thaw at room temperature before serving.
Variants
Ube Mamon: Add 2-3 tablespoons of ube halaya (purple yam jam) to the egg yolk mixture for a delicious twist on the classic mamon.
Coconut Mamon: Mix in 1/4 cup of desiccated coconut to the batter for an added texture and flavor.
Lemon Mamon: Add a tablespoon of lemon zest to the batter for a citrusy variation.
FAQ
Q: Can I make mamon without the cheese topping?
A: Yes! The cheese is optional, but it adds a savory contrast to the sweetness of the cake. You can skip it if you prefer.

Q: Can I use cake flour instead of all-purpose flour?
A: Yes, you can use cake flour for a finer, lighter texture, which is especially good for sponge cakes like mamon.

Q: Can I double the recipe for a larger batch?
A: Yes, you can double the recipe, but be sure to adjust your baking time if using larger molds or pans.

These Mamon cakes are the perfect combination of light, airy, and sweet, and are sure to impress everyone who tries them. This Filipino sponge cake will become a favorite for any occasion, whether you’re hosting a gathering or simply treating yourself to something special. Enjoy!