Want to learn that Goldilock’s kind of mammon? Oh that fluffy mammon! Try this recipe and see what you’ve got.
Mamon is a favorite snack among kids, or maybe even among adults. It is a sweet and soft mini cake that is usually baked in small molds. This cake is the Filipino version of sponge cake. What differentiates it from the American sponge cake is that it’s a little sweeter and buttery. Mamon is very soft and creamy cake.
Baking a mammon is like having a normal baking session. A sponge cake is a cake based on flour, sugar, and eggs, and sometimes leavened with baking powder. It has a firm, yet well-aerated structure that makes it so fluffy, and yes, kids do love it. A typical sponge cake is made by beating eggs with sugar until they are light and creamy, and then carefully sieving and folding in the flour. Depending on the recipe, the flour may be mixed with a small amount of baking powder, just like in this recipe here. Other recipes would use only the air incorporated into the egg mixture, relying on the denaturing of the egg proteins and the thermal expansion of the air to provide leavening. Sometimes, the yolks are beaten with the sugar first, while the whites are beaten separately to a meringue-like foam, which would be gently folded in later. The mixture is then poured into the chosen mold and baked. Whichever method, both should take extra care to incorporate in the beating, whisking, and sieving stages to have this very light product.
- 2½ cups all-purpose flour
- 1 cup white sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- ½ cup vegetable oil
- 8 egg yolks
- 2 tablespoons grated orange peel
- 1 teaspoon vanilla extract
- ⅓ cup orange juice
- ⅓ cup water
- 8 egg whites
- ½ teaspoon cream of tartar
- ½ cup white sugar
- 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 ½ 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 ⅔ 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.
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