Easy Mamon Recipe - So light and fluffy!

BY :Bebs | Published: 06/21/ 2017 | Updated:09/12/ 2019 | 130 Comments

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5 from 41 votes

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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!

Update: Spoiler Alert! To manage expectations and avoid disappointments of those looking for a Mamon recipe that is similar or a copycat of Goldilocks Mamon, this is not it! I sometimes get comments that although this Mamon tastes good they are disappointed that it is not like that of Goldilock's but if you read below you would know that already. All the same, recipe for Goldilock's Mamon is now on my to-do list to answer other peoples requests.

Someone has requested a recipe for Mamon some time ago and I finally found the one that I am quite satisfied with to share here. Mamon ('Mah-mon') if a Filipino chiffon cake usually in a form of a muffin. You can find them almost in any bakery in the Philippines. A simple Mamon is just brushed with butter and sprinkled with sugar but you can also top them with grated cheese and make them more special.

I've been searching for a Mamon Recipethat is similar to the one I know back home. Light, airy and really fluffy. Sadly, a lotof the recipes I found were looking too dense to be called a proper Mamon. They lack the springy look that they are usually associated with.

I think this the case because others make Mamon using a sponge cake recipe while in my opinion, it should be a chiffon.What is the difference??? Butter! Sponge cakes (usually) use butter while chiffon cakes use liquid oil.

Good thing I came across the Mamon recipefrom Heart of Mary. I used her recipe and just made some minor changes. It worked perfectly and I am quite happy to have the results I am aiming for! (Update! Feb. 5, 2018 - seems the recipe from Heart of Mary got deleted, can't find it anymore).

I am not saying that the other Mamon recipes are bad or anything, on the contrary, I think they are also terrific. But I was looking for something specific, an idea of what Mamon is that is stuck in my head.

It is also quite surprising how well they keep. I made these 10 days ago and I kept some in a plastic container covered with only a cling wrap and left it on our kitchen counter.

I am actually eating one of them now while I am writing this article and it is still good! Really good! The texture and taste are exactly just like how it was on Day 1. Wow! I have two more left and will (try to) check them in some days to see how they are holding up. (That is, if I can stop myself from eating them sooner.)

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Mamon Recipe

5 from 41 votes

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!

Prep Time: 30 minutes mins

Cook Time: 30 minutes mins

Total Time: 1 hour hr

Course :Dessert, Snack

Servings =8

Print Recipe Rate this Recipe

Ingredients

4 large eggs - yolks and whites separated
½ teaspoon cream of tartar
½ cup granulated sugar
¼ cup vegetable oil
⅓ cup fresh milk
½ teaspoon vanilla extract (optional)
1 ⅛ cup cake flour
1 ½ teaspoon baking powder
½ teaspoon salt
1 cup powdered sugar
2-3 tablespoons butter - melted
granulated sugar
grated cheese (optional)

Instructions

Line the bottom of Mamon tin molds with a parchment paper, so it is easier to remove once baked. No need to grease. Preheat oven to 170°C/350°F.
In a mixing bowl, beat egg whites using a hand or stand mixer at low speed until foamy (about a minute). Add the cream of tartar and continue beating at medium speed until soft peaks form. Gradually add granulated sugar (a spoonful at a time) and beat until stiff peaks form. Set aside.
In a larger mixing bowl, add the egg yolks, oil, milk and vanilla extract. Mix using a hand or stand mixer until frothy.
Place the cake flour, powdered sugar, baking powder and salt in a strainer or sifter. Sift the dry ingredients into the egg yolk mixture in 3 to 4 parts interval mixing it with a spatula or spoon after every addition. After all the dry ingredients are added to the egg yolk mixture, beat together at medium speed until the texture becomes lighter and the color lighter (approx 3-4 minutes).
Now gently fold in the meringue (egg whites) into the egg yolk and flour mixture in 2-3 parts until well combined.
Fill up about ¾ of the prepared Mamon tins with the cake batter. Gently tap each tin to move air bubbles and to level off the batter. Arrange them on a large baking tray.
Bake them for 25-30 minutes or until tops turn golden brown and inserted toothpick come out clean.
Immediately invert the tins onto a wire rack lined with parchment paper. Tap the tins to release the cakes. Turn them topside up.
Brush the tops with melted butter while warm. Sprinkle with granulated sugar and grated cheese.
See Also
Arroz Valenciana Easy Recipe Creamy Lengua Recipe (Pork Tongue) - Foxy Folksy Fishball Sauce Recipe - Foxy Folksy Easy Almond Jelly Dessert Recipe

Nutrition

Calories: 297kcalCarbohydrates: 41gProtein: 5gFat: 12gSaturated Fat: 8gCholesterol: 101mgSodium: 211mgPotassium: 172mgFiber: 0gSugar: 27gVitamin A: 240IUCalcium: 61mgIron: 0.6mg

Have you tried this recipe?Mention @foxyfolksy or tag #FoxyFolksyRecipes!

I got my Mamon molds from the Philippines but I found similar molds or alternatives on Amazon. Just click on the images below. But you may also use a regular muffin tin forms and you can also use muffin or cupcake liners so that the after baking is easier to handle.

Easy Mamon Recipe - So light and fluffy! | (6)

Easy Mamon Recipe - So light and fluffy! | (7)

Easy Mamon Recipe - So light and fluffy! | (8)

Easy Mamon Recipe - So light and fluffy! | (9)

Easy Mamon Recipe - So light and fluffy! | (10)

Easy Mamon Recipe - So light and fluffy! | (11)

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Reader Interactions

Comments

What do you think?

Bun says
October 01, 2023 at 1:24 pm

Thank you so much for this recipe! I’ve been looking for a good mamon recipe and this is definitely the best!
Reply
Louisa says
September 28, 2023 at 2:51 am

Turned out great! Wonderful recipie, just like the ones my Lola used to make. 😊😊🥰🥰
Reply
Marisa says
September 24, 2023 at 10:03 am

It is very good
Reply
Rosenda Leduc says
April 11, 2023 at 1:27 pm

Awesome! Everyone enjoyed it. One doesn’t even like cakes at all and she loved her piece of the cake. She requested to have a whole cake baked for her and her daughter 😊💖. It’s a keeper of a recipe. Thank you for sharing.
Reply
Regie says
April 08, 2023 at 8:40 am

I followed the recipe and it was so good, only I have to bake it not less than 30 min. Because my son has an egg allergy and he can only eat baked products with eggs that are cooked for 30minutes or more but still it is so good. I have a question if I doubled the ingredients to have more mamon are the required minutes on beating still the same? Like 3-4 min? And while baking can I put the tray at the same time upper and lower level? Thank you...
Reply
- Bebs says
  December 17, 2023 at 11:02 pm
  
  Hi Regie, the time is more of a recommendation because it can vary depending on the speed of beating, the main target is to get the right texture, in this case until stiff peaks form. For the baking, sure you can use 2 levels...it might need longer baking time though.
  Reply
Tee says
March 04, 2022 at 6:21 am

Thank you for this recipe! I made it and it is better than Goldilocks’. It is so soft, fluffy and yummy!
Reply
Van Busk says
January 04, 2022 at 4:03 pm

This is the best recipe i made.. thank you for sharing your recipe it's my 3rd time now to make i have tried to put some ube extract too ,my 8 years old son loves it so much, I always used your ensaymada recipe also it's bloody awesome.. 😀
See Also
Easy Special Bibingka Recipe - Today's Delight
Cheers!
Van
Reply
Mitch says
August 20, 2021 at 10:33 pm

Wow! This is the best recipe ever. Thank you very much!
Reply
Sofia Garchitorena says
July 21, 2021 at 4:32 pm

350°F is 180°C, isn't it? I'm just a little confused there.
Thank you!
Reply
- Bebs says
  July 25, 2021 at 3:41 pm
  
  That is right, Sofia.
  Reply
  - Joan says
    November 08, 2021 at 9:48 am
    
    Hello, I love to try your recipe. I have a question though, is it okay to use almond milk instead of fresh milk?
    Reply
    - Bebs says
      November 12, 2021 at 5:48 pm
      
      Hi Joan, I do not see why not.
      Reply
Chona says
July 01, 2021 at 8:47 am

Successful. (First time)Thank God. Thank you for the recipe. Baked in a muffin pan with cupcake liners for 15 minutes. I don’t have mamon molders. Yummy Filipino Mamon.
Reply
- Bebs says
  July 04, 2021 at 1:21 am
  
  Yes, the molds are not mandatory. You can use any mold you can bake them in. Happy to hear that you like them.
  Reply
Leslee says
June 11, 2021 at 10:44 pm

Oh my! My first time to make this and turned out super yummy! Although it was slightly toasted, but still the insides are great! Yaay thank you!
Reply
- Bebs says
  June 12, 2021 at 6:07 pm
  
  I like toasted Mamon! Yum! Glad you like it, Leslee.
  Reply
Gigi says
June 11, 2021 at 8:27 pm

I can't wait to try this recipe. Where did you buy your Mamon baking pans?
Reply
- Bebs says
  June 12, 2021 at 6:08 pm
  
  I got mine from the Philippines from the market but they are also sold in baking supply stores. You can also use muffin pans.
  Reply
Sheena says
June 02, 2021 at 1:53 am

Fantastic Recipe! My first batch came out so soft and fluffy. Thank you so much. Best recipe for mamon!
Reply
- Bebs says
  June 02, 2021 at 2:03 pm
  
  Glad to hear it, Sheena! Thanks for the perfect score!
  Reply
Melody says
May 23, 2021 at 1:53 am

I have tried another mamon recipe before. The mamon came out good, but not quite the taste that I was looking for. I just baked a double batch of your mamon recipe last night, and, oh my, the final product came out delicious! Just like from a bakery. (I did not have cream of tartar, so I just used white vinegar instead).
One question though:how do I keep them fresh for at least five (5) days? I did not put them in a plastic container like you have, but wrapped them in a plastic wrap. Some of them are wrapped and inside a sandwich zip lock. Some are just wrapped. They are all sitting on my counter (waiting to be eaten)😁
Thank you for a great recipe, and for your time.
Reply
- Bebs says
  May 25, 2021 at 3:54 pm
  
  That is super! Happy to know that you are satisfied with our mamon recipe. If they are stored in a sealed, airtight container, then they would be ok at room temperature for at least 3 days or longer.
  Reply
Stephanie says
May 21, 2021 at 12:43 am

I'm looking forward to making this. I've had the mamon from Red Ribbon which is honestly my favorite. The Goldilocks I used to go to in the Eagle Rock Plaza changed it's name to Lee-Lin (the original owner's name???) and it went down hill from there. I've realized that sometimes making it yourself is better than the "copycat". Thank you for sharing your recipe!
Reply
- Bebs says
  May 21, 2021 at 1:41 pm
  
  Hope you like it, Stephanie.
  Reply
Tsokonat Mint says
April 16, 2021 at 10:56 am

Hi, after months of not baking we tried this mamon recipe yesterday and my mama is so delighted with the result☺️ We are planning to bake this again and double the recipe so we can share them with our relatives and neighbors. Thank you so much!
Reply
- Bebs says
  May 16, 2021 at 1:28 am
  
  You are welcome and enjoy baking!
  Reply
Rose says
March 31, 2021 at 8:30 pm

Hi Bebs! Thanks for sharing your mamon recipe. I tried it but mine deflated after I took it outside the oven😨. Why was that?
Reply
- Bebs says
  May 21, 2021 at 3:32 pm
  
  Either it was not fully cooked yet so it deflated or the meringue was beaten at high speed.
  Reply

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Easy Mamon Recipe - So light and fluffy! | (2024)

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What makes a cake fluffy vs dense? ›

Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness. Aka a dense cake.

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Give it some air

The magic of a light, fluffy sponge with tender crumb is to incorporate as much air in as possible. After all, it is the entrapped air that expands in the oven, creating the magic of the cake rising.

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TEMPERATURE IS KEY

If the butter is too cold, it takes too long to blend into the sugar and eggs which can cause over-mixing. This will result in a heavy, dense cake. So be sure to cut your butter into cubes to get it to room temperature quicker.

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What makes cake fluffy and rise? ›

Most cakes will call for a leavening agent like baking powder or baking soda. These create the bubbles you need for the cake to rise.

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Can I use both butter and oil in cake? ›

A blend of these two ingredients gives the cake the best possible flavor and texture. Butter provides flavor while oil adds moisture and keeps it from being too dry. A cake made with all oil would be moist but lacking in flavor, and an all-butter cake may have a more buttery taste, but would be more dry.

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The way Queen Victoria would have enjoyed her cake was what we have come to recognise as the definitive Victoria sponge cake today. That is, two sponge cakes which are filled with cream and jam then dusted on top with sugar. This explains how the cake is also often referred to as a Victoria sandwich cake.

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The most important ingredient that must be added while making a cake is baking soda. It helps to make the cake fluffy by producing carbon dioxide in the cake when it is heated and leaves small holes (bubbles) in it. ...
Hence, the ingredient that she has forgotten to add that makes the cake fluffy is Baking soda.

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Easy Mamon Recipe - So light and fluffy! | (2024)