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Special Mamon (Filipino Yellow Sponge Cake)

Apr 30

mamonOne of mom’s specialties in her Sally’s Bake Shop was Special Mamon or what Americans commonly call as Yellow Sponge Cake. Customers raved about the creamy and soft texture of mom’s Special Mamon. My sister shared this Mamon recipe which reminds me of Goldilock’s special mamon recipe. According to my sister, this is Minna Picache Cruz’s Special Mamon recipe and a friend of Sylvia Reynoso-Gala. I hope you like it.

8 egg yolks
8 egg whites (separate the whites from the yolk in different bowls)
1/2 cup sugar
1/3 cup water
1 Tablespoon Baking Powder
1/2 Teaspoon Salt
1 3/4 cups sifted Cake Flour
1/3 cup melted Butter
1/3 teaspoon Orange Extract
1/4 teaspoon Lemon Extract
1 teaspoon Cream of Tartar
3/4 cup sugar


1. Beat in a mixer at high speed until thick: 8 egg yolks (at room temperature), 1/2 cup sugar, and 1/3 cup water.

2. When you cannot feel the sugar granules from the mixture anymore, at low speed — add 1 tbsp. baking powder, 1/2 tsp. salt, 1-3/4 cup sifted cake flour, 1/3 cup melted butter (cooled down), 1/4 tsp. orange extract, and 1/4 tsp. lemon extract.

3. In a separate bowl, beat 8 eggwhites with 1 tsp. of cream of tartar at high speed. Gradually add 3/4 cup sugar and beat until stiff (about 4 minutes).

4. Fold in the yolk mixture into the whites.

5. Grease 14 big mamon molds or 20 small molds with softened or melted butter on all sides.

Note: I prefer softened butter. This way, I can control how much butter I want to grease the pans with.

6. Pour the mamon mixture into the greased molds, 3/4’s full. Thus, the resulting mamon will be high and soft.

7. Bake mamon at 350 degrees Fahrenheit for 12 to 15 minutes.

8. When done, brush the mamon with softened butter and roll in a plate of sugar. You can also add grated cheese.

Other Notes:

1. Put extra butter, melted, at the bottom of the molds.

2. When you beat the eggwhites, you can change the direction of your beating BUT let 1 minute elapse before changing the direction of the beating.

3. Do procedure no. 3 first (the egg whites).

Try it. You’ll love the sweet, buttery and soft texture of this Special Mamon.

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  1. thank you for sharing…looks so yummy. will definitely try it. thanks again!

  2. still_water /


    I love to try all your recipes. It all look scrumptious, especially that most came from a chef and some passed on recipes.

    I just have one suggestion. I think it’s better if there is number of servings indicated.

    Kudos to your website!

  3. michelle /

    is it 1/3 tsp orange extract or 1/4 tsp? In the ingredient list it’s 1/3 and in the instructions it’s 1/4.

  4. 1/3 tsp

  5. Susie /

    Hi Noem! Do you have the recipe for ube mamon and mocha mamon?

  6. Noems, I sent Susie some suggestions for mocha and ube mamon.

    As for Minna Picache, I will try to meet her in my next trip to San Francisco. I kept all the Sylvia Reynoso recipes. I still get tickled pink that Sylvia, Nora Daza, you, and I had the same teacher, Matilde de Guzman.

  7. Alma Ilagan /

    Can I also have the Ube and Mocha Mamon recipe please?
    I really enjoy all of your recipes here. Thank you for sharing.

    More power to your website!…..

  8. Alma Ilagan /

    I just tried your Korean beef stew last night, it was really good! My husband loved it too. The only thing I altered was the soy sauce. I only used 1/2 cup instead of the 3/4 cups that was recommended. Thanks!

  9. Aileen Bacoco /

    ………Elow Poh, description of the product Please, thanks

  10. Hi,

    Can I also have the recipe for ube and mocha? Thanks!

    I’m also looking for sylvanna and sansrival recipe.

    This is truly a great Pinoy site…

  11. tanja lumba /

    where do i buy mamon molds?

  12. jaleesa /


    will try this recipe tomorrow :)

    do you mind if i ask for the recipe of ube mamon and mocha mamon pls?

    thank you for sharing this recipe with us. god bless.

  13. Shirley /

    hi noems, itried this special mamon of yours & they are truly gorgeous. My friends & I really enjoyed eating them in anafternoon snack. Just wondering if u can email me the recipe for the mocha flavor? & if it isn’t too much to ask also if u have a chocolate version as well…thanks very much!

  14. Shirley /

    hi noems, i tried this special mamon recipe of urs & they are truly gorgeous. my friends & i really enjoyed eating them in an anfternoon snack. just wondering if u have a mocha or chocolate version of this recipe as i also loved them both. thanks for sharing this recipe. more power!!!

  15. Papoose /

    Do you have Silvia Reynoso’s recipe for a pineapple upside down cake? Can I have it please? Thanks.

  16. NEHT /

    wow!my favorite!but my problem is,i ask any big groceries here in finland about cream of tartar but they dont know whats that cream of tartar is?is there anybody can help me about this matter please?

  17. bakerista /

    Hi. I tried your recipe but with the 1/4 tsp of orange extract. It’s still turned out good. I’m sure it would be better if it was 1/3 tsp! I must’ve read the recipe wrong. By the way, I live in Canada. Where do you buy mamon molds? I’ve seen brioche molds but I really like the way your photo looks…exactly like the mamon I used to eat back home. Are they called something else in English? Will you be posting the ube and mocha mamon as well? I’d love to try them out. Thanks again for such a wonderful recipe!!!

  18. abigael /

    hi! thanks for sharing this recipe. it was so deli! i was wondering why mine turned out to be bubbly? is it that i overbeat the eggwhites? do i need to preheat the oven first? thanks! love your blog!!

  19. Hi, thanks for the recipe! I was wondering–about how long is the diameter of a “big” mold and how long is that of a “small” mold? I’m trying to decide what size to buy.

  20. Hi! Would appreciate if you can send me the recipe of the ube and mocha version as well. & would you happen to have a chocolate spongecake recipe? I live in Australia and they don’t sell cake flour here but saw some posting of an alternative to a cake flour – adding 1/4 cup of corn flour to 1 4/3 cup of all-purpose flour. Would you have any other suggestions to a substitute for a corn flour? Thanks in advance.

  21. Elona Gay Castillon /

    Hello,I tried this recipe yummy we enjoyed it.Can I ask if you have the ube mamon and mocha mamon,please and Thank you.

  22. anne marie /

    may i have the mocha and ube versions also?
    i’m trying out new recipes to show to the baking club at my school :]

  23. These look fantastic. A friend was just telling me about the mocha version of these. Do you mind telling me how I would alter the recipe to make them mocha?
    Thanks so much!

  24. thanks but it seems not a healthy food – cholesterol producing recipe, can you reduce the number of eggs and no butter

  25. Hello! I enjoyed making your recipes.Is there any alternative for cream of tartar please?im just new here in Finland and cant speak finnish to ask cream of tartar in the market.once i ask for it but they dont know whats it! thanks!

  26. can i also have the recipe for the ube and mocha pls? thanks!

  27. can i also have the recipe for the ube and mocha mamon pls? thanks!

  28. use 2tsp fresh lemon extract

  29. Ill surely try this recipe, can i also have the ube and mocha version please? thanks,more power to you

  30. is there any alternative of cream of tartar?or is it ok to eliminate this cream?here in Finland,they dont know about this cream of tartar,there is tartar sauce like mayonaise,but they dont know this cream of tartar.

  31. BakeTrail /

    Thanks for sharing the recipe. Can’t wait to try dipped in yema, i.e. the half moon made famous by Pendy’s, Bacolod.

  32. butterbabycakes /

    thanks for sharing the recipe,been looking for it for ahile. can you use the brioch mold ? More power to you.

  33. looks so heavenly soft and fluffy. i will surely save this one for my future use. thanks!

  34. digidiva /

    thank you for sharing this recipe! it’s definitely a keeper. i replaced the lemon and orange extract to lemon and orange rinds since I didn’t have the former and it still came out very well!

  35. Myrna /

    Hi Naome,
    I’ve been trying to make a birthday cake for my daughter’s birthday, and I like the way we do it in the Philippines but I can not produce that fluffy and light texture, how do they do it. Thank you for your help.

  36. Can you send me the recipe for the Ube and Mocha mammon please?
    Also do you have a recipe for buko pie?

    Thank you!

  37. lilibeth /


  38. hi. can i please have the recipe for mocha & ube please. thank you.

  39. It looks good and yummy want to try it tomorrow. Can i ask for your mocha recipe as well pls? Thank u


  1. Cafe Munchkin » Mamon - [...] got the recipe HERE.  Just as I had hoped, I got the Goldilocks-ish taste that I was looking for.  …

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