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
Easy Inutak Recipe Recipe - Foxy Folksy Pinoy Recipes Filipino Pochero Recipe using pork belly - Foxy Folksy Ensaymada Recipe - So soft, moist and cheesy! (with video instructions)Easy Menchi Katsu Recipe - (with step-by-step Video) - Foxy Folksy

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
How to make Bukayo - Foxy Folksy Pinoy Recipes
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)

FAQs

Should Mamon be refrigerated? ›

Mamon cakes will keep in an airtight container at room temperature for 1 to 2 days, or in the fridge for 3 to 4 days. If stored in the fridge, let them come to room temperature before serving.

Read On ›

What is a butter mamon? ›

Mamón is a very light chiffon or sponge cake known for its soft and fluffy texture. It is traditionally baked in crenelated tin molds which gives it a characteristic cupcake-like shape. It is typically slathered in butter and sprinkled with white sugar and grated cheese. Mamón is commonly eaten for merienda.

What is the difference between Mamon and Taisan? ›

Taisan cakes and Mamon cakes are two different, yet similar, type of Filipino desserts. Mamon cakes are sponge cakes, made with about twice the amount of eggs, so they are "spongy" and denser. Mamon cakes are also usually served like individual muffins, instead of as a loaf like Taisan cake is served.

Learn More Now ›

How do I make cake flour out of regular flour? ›

For every cup of cake flour you recipe requires, simple measure 1 level cup of all purpose flour then remove 2 tablespoons of the flour. Next measure and add 2 tablespoons of cornstarch to the flour and sift 4-5 times. Use in your recipe requiring cake flour.

Show Me More ›

What is the shelf life of mamon? ›

If properly stored, our products have a shelf life of two to three days at most. Please store the products in an airtight container in the refrigerator when you receive them. We also suggest placing them in the freezer for longer shelf life.

Discover More Details ›

Can mamon be frozen? ›

Moist, fluffy, and delightfully flavored with ube, these mini sponge cakes make the perfect snack or dessert. Ube Mamon are one of my favorite baked treats to stock up on. I usually keep half a dozen in the freezer for a filling midday snack or when unexpected guests drop by.

Find Out More ›

How do you eat cheesy Mamon? ›

Toast in the oven toaster for 1-2 minutes or until the. cheese and butter has melted.

Read The Full Story ›

Why is it called Mamon? ›

The term first appeared in Jesus' Sermon on the Mount in the Book of Matthew and again in the Gospel of Luke. In the Bible, mammon was a term that meant material wealth. Over time, however, the term came to be personified as an evil entity associated with riches and the worship of material wealth.

Explore More ›

What is a substitute for cake flour? ›

Making your own cake flour substitute is incredibly easy. Just take out two Tablespoons of flour from one cup of all purpose flour and add in two tablespoons of cornstarch or arrowroot powder to get one cup of cake flour.

What is mamon in Filipino? ›

Definition for the Tagalog word mamon:

mamón. [noun] a type of soft, Filipino sponge cake.

Discover More Details ›

Does mamon mean mother? ›

Hispanic (Philippines; Mamón): probably a nickname from mamón 'milk tooth' also 'sucker'. Polish (Mamoń): derivative of mama 'mother mom' or mamić 'to lure to tantalize'. Source: Dictionary of American Family Names 2nd edition, 2022.

View Details ›

What is the original name of Mammon? ›

Etymology. The word Mammon comes into English from post-classical Latin mammona 'wealth', used most importantly in the Vulgate Bible (along with Tertullian's mammonas and pseudo-Jerome's mammon).

Learn More Now ›

What will happen if I use cake flour instead of all-purpose flour? ›

A cake with all-purpose flour substituted for cake flour is more likely to have a slightly coarser crumb, while a cake made with cake flour will have a finer, more even crumb and enhanced tenderness.

Read On ›

Is it better to use cake flour instead of all-purpose flour? ›

The lower protein count creates a more tender and delicate final product. This is ideal when you are making cakes and cupcakes to get that light and fluffy texture. It will also produce less pockets of air within the cake when it bakes. Cake flour is also great for things like muffins, pancakes, and biscuits!

See Details ›

What is the best flour for baking? ›

All-purpose flour (sometimes called AP flour for short) should be a staple in your kitchen. Created from a mixture of soft and hard wheat varieties, it has a moderate protein content of about 9 to 11 percent. As the most versatile flour, it's capable of creating flaky pie crusts, chewy cookies, and fluffy pancakes.

See Details ›

Should pinata cake be kept in the fridge? ›

They may be kept in the refrigerator for up to 2 days. Fondant cakes do not need refrigeration and have a one-day shelf life. They should be kept in a cool and dry location. Remove the cake from the refrigerator 5 minutes before cutting or serving.

Get More Info Here ›

Does fruit bread need to be refrigerated? ›

"Yeast breads are best consumed within a day of baking and can be stored in a paper bag at room temperature," says Schreiber. If the bread contains a lot of fruit, it should be store in the refrigerator in an airtight container.

Know More ›

Does cake with fruit need to be refrigerated? ›

Should You Refrigerate Cake? You should avoid refrigeration in most cases. Unless your cake features perishable materials that could spoil—like cream frosting, fresh fruit, ice cream, mascarpone, or whipped cream—it's actually better off at room temperature.