Mamon (Sponge cakes)

    (26)
    1 hour 25 mins

    These sweet and soft mini cakes are usually baked in small molds and served during snack time. Use muffin tins if you don't have the molds.


    Rizal, Philippines
    1 person made this

    Ingredients
    Serves: 16 

    • 280g sifted plain flour
    • 300g sugar
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 125ml (1/2 cup) vegetable oil
    • 8 large egg yolks
    • Grated peel from 1 large orange
    • 1 teaspoon vanilla
    • 65ml (1/3 cup) fresh orange juice
    • 75ml (1/3 cup) water
    • 8 egg whites
    • 1/2 teaspoon cream of tartar

    Directions
    Prep:45min  ›  Cook:40min  ›  Ready in:1hr25min 

    1. Preheat your oven to 165 degrees C.
    2. Mix the sifted flour with 200g sugar, baking powder and salt.
    3. Make a well in the flour and add the oil, egg yolks, grated orange peel, vanilla, orange juice and water. Beat well by hand until smooth with no lumps.
    4. In a large mixing bowl, beat the egg whites and cream of tartar for 5 minutes while gradually adding the remaining sugar. Continue beating until soft peaks are formed.
    5. Fold the egg yolk mixture into the egg whites.
    6. Grease mini molds and fill them 2/3 full with batter.
    7. Bake for 40 minutes or until a toothpick comes out clean when tested for doneness.
    8. Cool then remove from the molds and wrap individual cakes with wax paper.

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    Reviews and ratings
    Global ratings:
    (26)

    Reviews in English (23)

    by
    43

    This recipe created so much batter that I baked one small cake (in one of those gigantic muffin-shaped cake pans) and a dozen muffin-sized cakes. I didn't have any oranges to zest, so I used lemons instead. I first checked for doneness at 35 minutes and found that the muffin-sized cakes were overcooked and dried out, and my larger cake was right on. The cake didn't taste like any mamon I've had before, but that's likely because I used lemon instead of orange peels. I thought the muffin-sized cakes were dry and probably won't make that size again. Having said that, the resulting lemon cake from the larger pan was absolutely delicious and won rave reviews from friends even three days after baking. It stayed moist and flavorful (those bits of fresh peel burst into every bite. I frosted the cake with an airy, light buttercream, and the results were fantastic. I'm not a huge lemon cake fan, but I will make this again and again. And I'll be trying it with orange peel in the very near future.  -  04 Aug 2010  (Review from Allrecipes US | Canada)

    by
    35

    Wonderful and I will bake this again. This is easy. Thank you Lola!  -  28 Feb 2011  (Review from Allrecipes US | Canada)

    by
    24

    It taste perfectly like my favorite mamon, just the way i want it. This would also be a good recipe for birthday cakes.  -  10 Jan 2011  (Review from Allrecipes US | Canada)

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