Recipe: Perfect AMIEs MAMON Cake

AMIEs MAMON Cake. Mamon is a Filipino mini chiffon cake that is a popular afternoon snack. Get this simple and easy recipe for that light, airy and fluffiest Mamon ever! In this recipe, we're are going to show to make one of our favorite Filipino desserts - Mamon!

Mamon is a buttery sponge cake that is very popular in the. Unlike other sponge cakes, this amazing creation is individually packaged with serving. See more ideas about mamon recipe, sponge cake, mamon. You can have AMIEs MAMON Cake using 15 ingredients and 6 steps. Here is how you achieve it.

Ingredients of AMIEs MAMON Cake

1. You need of for the meringue.
2. It's 6 of egg whites.
3. Prepare 1/2 tsp of cream of tartar.
4. It's 120 grams of white sugar, sifted.
5. You need 1 pinch of salt.
6. Prepare of for the base.
7. Prepare 6 of egg yolks.
8. It's 120 grams of white sugar, sifted.
9. It's 180 grams of cake flour.
10. Prepare 16 grams of baking powder.
11. It's 120 ml of milk diluted (60 ml plus 60 ml water).
12. Prepare 1 tsp of grated lemon rind.
13. It's of for the toping.
14. It's of margarine.
15. Prepare 1 of icing sugar, for dusting.

Mamon is a Filipino sponge cake muffin. The recipe uses the same ingredients as a sponge cake. Mamón are traditional Filipino chiffon or sponge cakes, typically baked in distinctive cupcake-like molds. In the Visayas regions, mamón are also known as torta mamón or torta.

AMIEs MAMON Cake instructions

1. Heat oven to 180°C. Grease a round cake tin, then line the base with parchment. Using electric beater, whisk the egg whites, cream of tartar and a pinch of salt until stiff but not dry. Add a tablespoon of sugar, then whisk until the mixture thickens again to make stiff peaks. Repeat with the rest of the sugar, spoon by spoon, until the mix resembles thick shiny shaving foam. Set aside..
2. Crack the eggs into a large mixing bowl, add the sugar, spoon by spoon, then whisk with electric beater until thick, light and creamy. Add the flour and baking powder alternately with the diluted milk, beginning and ending with flour. Add lemon rind and beat until well blended..
3. Gently fold a third of the meringue into the cake mixture to loosen it. Fold in the remaining egg white mixture until even..
4. Slowly pour the batter into the tin, then use a spatula to get every last bit from the bowl. Bake for 30-35 minutes, or until the cake is risen and set on top. Cool the cake in its tin on a rack..
5. Carefully remove the cake from its tin into a serving plate, slice the cake horizontally, then spread margarine in one disk and sprinkle icing sugar. Put the two disks together, and spread margarine over the top and sides of the cake. Dust with icing sugar..
6. Leave to set for a few minutes, and either chill for a few hours, or serve straight away. Share and enjoy..

Variants of mamón include the larger loaf-like version called taisan, the rolled version called pianono. Softly like everyone can eat it.. Special Mamon (Sponge Cake). "Buttery, soft, moist and airy describes this very popular Filipino Special mamon (sponge cake). 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 am in awe of how you guys love these.

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