Mamon Sponge Cakes Recipes
MAMON (FILIPINO SPONGE CAKE)
Mamon is my FAVORITE Filipino dessert (or one of them ^^*). The thing that differentiates mamon from American sponge cake is because its a little more sweeter and buttery. Mamon is a very soft and creamy cake. :]
Provided by Secret Teenage Chef
Categories Dessert
Time 25m
Yield 22-26 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Sift flour and baking powder in bowl; set aside.
- In a another large bowl, beat egg white and cream of tartar until meringue-like but not stiff.
- Gradually add sugar while beating. Then, add vanilla and vegetable oil.
- Add egg yolks one at a time and continue beating.
- Add cake flour and baking powder and continue mixing.
- Line muffin pans with paper cups and pour mixture about 2/3 full.
- Bake 12 to 15 minutes or until golden brown. Finished when toothpick comes out clean.
Nutrition Facts : Calories 122.6, Fat 6.4, SaturatedFat 1.1, Cholesterol 57.7, Sodium 35.8, Carbohydrate 14.2, Fiber 0.1, Sugar 9.2, Protein 2.2
STEAMED MAMON (FILIPINO SPONGE CAKE)
Same version as the other Filipino sponge cake, except less eggs and steamed instead of baked. Quick recap: Filipino sponge cake is a buttery sweet version of American sponge cake.
Provided by Secret Teenage Chef
Categories Breads
Time 28m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- Cream salt with yolks and add sugar slowly until consumed.
- Combine milk and water. Add flour and baking powder. Mix well. Add vanilla. Mix some more.
- Beat egg white and fold with the batter.
- Pour into ungreased muffin pan. Steam for 15 - 20 minutes.
Nutrition Facts : Calories 73.9, Fat 0.9, SaturatedFat 0.3, Cholesterol 27.1, Sodium 81.1, Carbohydrate 14.7, Fiber 0.2, Sugar 8.4, Protein 1.8
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