Special Mamon (Filipino Yellow Sponge Cake)
One 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 is reminescent 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.
Ingredients
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
Procedure
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.
SharePosted: March 23rd, 2009 under Baking Recipes, Cakes with 29,156 views.
Comments: 19
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- Special Mamon (Filipino Yellow Sponge Cake) (Mar 23, 2009)
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thank you for sharing…looks so yummy. will definitely try it. thanks again!
Hi!
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!
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.
1/3 tsp
Hi Noem! Do you have the recipe for ube mamon and mocha mamon?
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.
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…
Hi!…
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!…..
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!
………Elow Poh, description of the product Please, thanks
where do i buy mamon molds?
greetings!
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.
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!
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!!!
Do you have Silvia Reynoso’s recipe for a pineapple upside down cake? Can I have it please? Thanks.
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?
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!!!
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!!