Mamon is a common merienda (snack) in the Philippines. Popularized by Goldilock’s Bakeshop, It is said to have originated from the chinese settlers and have found its way into the Filipino palette. It the Filipino version of the Sponge Cake. Americans aptly call it Yellow Sponge Cake. There is also a song titled “espesyal mamon”, at tribute to this universal pinoy bread.
- 1/2 cup cake flour
- 1/2 cup white sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla
- 3 eggs, separated
- 1/4 cup melted butter
- 1/2 teaspoon cream of tartar
- Heat oven to 350 degrees F.
- Mix cake flour, baking powder, set aside.
- In another bowl, beat egg white and cream of tartar, gradually adding sugar, vanilla and butter while beating, until stiff.
- Add egg yolks one at a time and continue beating the egg white mixture.
- Mix in the cake flour and baking powder and continue mixing.
- Pour mamon mixture into oiled cake molds, 2/3′s full (expect the mamon to rise high and soft).
- Bake for 12 to 15 minutes or until golden. Check with a toothpick, if you stick it and it comes out clean, it’s done!
If you are in a rush or just plain lazy to make a mess and clean up the kitchen, you can buy mamon at the Goldilocks Bakeshop stores. If in the USA, Goldilocks have stores in Northern California, Southern California and Nevada.