Mamon (Sponge Cakes) Recipe - Allrecipes.com
Mamon (Sponge Cakes) Recipe
  • READY IN ABOUT hrs

Mamon (Sponge Cakes)

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 16 cakes Change Servings
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  • PREP

    45 mins
  • COOK

    40 mins
  • READY IN

    2 hrs 5 mins

Directions

  1. Preheat an oven to 325 degrees F (165 degrees C). Grease 16 muffin cups.
  2. Stir the flour, 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 hand until smooth with no lumps.
  3. 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 whites will 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.
  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
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Reviews More Reviews

Sep 15, 2010

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.

 
Mar 01, 2011

Wonderful and I will bake this again. This is easy. Thank you Lola!

 

15 Ratings

Jan 12, 2011

It taste perfectly like my favorite mamon, just the way i want it. This would also be a good recipe for birthday cakes.

 
Mar 24, 2011

This recipe doesn't taste like the store bought mamon I've had but it is still pretty good...fluffy and not too sweet. I believe using cake flour next time and folding in the egg whites a little at a time gradually along with the flour (instead of mixing it in with the egg yolks) will create a more delicate cake. I cut the recipe in half and was able to make 2- 6" rounds...baked in my Wilton aluminum pans at 325 degrees for 30 mins. They puffed up beautifully. The only change I made was instead of the 1/3 cup of water and oj I used 2/3 cup of milk and omitted the grated orange peel because I don't care for citrus flavored cakes and pastries.

 
Nov 30, 2011

i made this recipe as a base for my "Crema de Fruta" cake. I changed the number of servings to just 12 and it had such a great proportion! It was yummmy!! I will do this again...and again!!! thanks for sharing this recipe!!

 
Mar 30, 2013

A VERY GOOD base for all kinds of desserts, depending on how you fill or glaze it. I made it in one BIG round cake and so needed a 50 minutes cooking in the oven (last 15 minutes I reduced heat though). My tiny changes : no cream of tartar, replaced half water-half orange juice by the whole orange juice. My suggestions : served with strawberries and wiped cream : yumyumyum ! (orange and strawberries fit together prefectly), second time served with apricot jam inside and a dark chocolate coat : yumyumyum again ! :-D

 
Apr 07, 2014

These are so light and delicate. They are also very moist if you are careful to not over-bake. I raise the temperature to 375 and they bake up in about eight minutes. They go from still jiggly to done VERY quickly, so make sure to watch them. Using a standard sized cupcake tin and a #16 (2.75oz) ice cream scoop, this recipe makes me 36 cakes. The number of cupcakes will vary, depending on how much volume is beaten into the egg whites and how much volume is lost while folding into the flour mixture.

 
Jan 10, 2014

I've made these several times now and they're just marvelous. The as-is recipe nets 3 8" round cakes. I've made the traditional small cake too, and always end up with more than 16 and they bake in ~25 minutes. My dad's Filipino girlfriend brought store-bought mamon over a few months ago and this absolutely satisfied the craving I've developed for them!

 

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Nutrition

  • Calories
  • 243 kcal
  • 12%
  • Carbohydrates
  • 35.1 g
  • 11%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 9.2 g
  • 14%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 269 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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