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Needing some extra love to get through the day? This lightly sweet snack is perfect for your midday snack and will definitely boost your mood! Feel the love with some cheesy and buttery mamon.


I love trying out homemade versions of the best-selling cakes from the famous bakeshops in the country. One of the simplest but the best cakes I have made homemade is the sponge cake. With its simplicity and purity, a little butter, sugar and cheese topping would make it an extraordinary one.

I usually bake some sponge cake almost every week since my lolo loves it so much. I find loaf sponge cake more convenient to work with. With my family’s intense admiration to my sponge cake, a loaf is never enough. It was this random day that my niece got home late and there was no sponge cake left for her. Instead of being sad, she went out next to our kapitbahay who owns a sari-sari store and bought a pre-packed mamon. That exact moment was a light bulb moment for me. Instead of making a sponge cake loaf, why not make mamon cakes so everyone has a sure piece?

Mamon are mini chiffon cakes commonly found in local bakeries. It is one popular snack especially for the kids due to its light, airiness and fluffiness. Mamon is known as one of the top 10 pastries in the country. I did a little survey from some kids from my neighbourhood and mamon really is a popular pastry. What’s good about the mamon is that this cake is usually is muffin-shaped and serves one person. This feature specifically solves my dilemma on the serving of my sponge cake loaf.

One of my favorite cheesy and buttery mamon was from Red Ribbon (This is not a paid advertisement.). The goal of my trials in making mamon is to make it as close as possible to the one from Red Ribbon. I believe this recipe has more potential and is a must-try for your kids’ snacks. To learn how to make the cheese and buttery mamon, continue reading the recipe below.


Making mamon is just like making cakes in small packages. Just like making cakes, start with the egg mixture and the meringue. Make sure that you achieve stiff peaks when you make the meringue. To test for stiff peaks, try to flip the bowl with the meringue. It the meringue does not fall, then you have achieved stiff peaks. Combine the yolk mixture, the meringue and the rest of the ingredients to for a nice and thick mamon batter.

Get your mamon tins and line them up with large cupcake liners. Alternative to mamon tins, you can use a muffin pan. But your mamons will be shaped like a cupcake (still cute!). Pour the tins with the mamon batter and get ready for baking.

The last step would be adding the toppings. You can definitely decorate your mamon however you like. I like mine sweet, buttery and cheesy. Eat your fluffy mamons with a cup of coffee and enjoy!


Course: Cake Recipes, Pastry




  • 1 cup cake flour

  • 6 eggs (separate the yolks from whites)

  • 3 tablespoons milk

  • 3 tablespoons oil

  • ¼ teaspoon cream of tartar

  • ½ teaspoon baking powder

  • ½ teaspoon salt

  • 1 teaspoon vanilla extract

  • 2 tablespoons softened butter

  • grated cheese


  • In a large bowl, combine the egg yolks and sugar. Whisk until the sugar dissolves. Add the vanilla extract, milk and oil. Mix well.
  • For the meringue, whisk the egg whites until stiff peaks. When frothy, add the cream of tartar. Add the sugar gradually. When you start seeing ripples, test for stiff peaks.
  • Add the meringue gradually to the yolk mixture. Sift the flour, salt and baking powder. Add the flour in three parts. Gently mix until well-combined.
  • Prepare the mamon tins and line then with large cupcake liners. Fill them mamon batter up to ¾ of the tin. Tap 3 to 5 times to flatten the top and remove air bubbles.
  • Bake the mammon in a preheated oven for 20 to 30 minutes using 160C.
  • Remove them from the tins and transfer to a cooling rack.
  • Brush the top with softened butter and dip in sugar. Sprinkle some grated cheese on top. Transfer the mammon pieces to a serving plate.
  • Serve the mammon with some hot coffee or tea. Enjoy!

Mamon Recipe (tagalog)


  • 1 tasa ng cake flour
  • 6 itlog (paghiwalayin ang yolks at whites)
  • 3 kutsara ng gatas
  • 3 kutsara ng mantika
  • ¼ kutsarita ng cream of tartar
  • ½ kutsarita ng baking powder
  • ½ kutsarita ng asin
  • 1 kutsarita ng vanilla extract
  • 2 kutsara ng pinalambot na butter
  • grated cheese


  1. Sa isang malaking bowl, paghaluin ang egg yolks at asukal. Haluin hanggang matunaw ang asukal. Sunod na ilagay ang vanilla extract, gatas at mantika. Haluin ng mabuti.
  2. Para sa meringue, i-whisk ang egg whites hanggang maging stiff peaks. Kapag frothy na, ilagay ang cream of tartar. Ilagay ang asukal ng paunti-unti. Kapag nagkakaron na ng ripples, i-test ang stiff peaks.
  3. Ilagay ang meringue sa yolk mixture. I-sift ang harina, asin at baking powder. Ilagay ang flour ng paunti-unti. Dahan-dahang haluin ng mabuti.
  4. Ihanda ang mga mamon tins at lagyan ito ng malalaking cupcake liners. Lagyan ang mga ito ng mamon batter. I-tap ang mga ito ng 3-5 beses para maging flat ang ibabaw at lumabas ang air bubbles.
  5. I-bake ang mamon ng 20 hanggang 30 minuto gamit ang 160C.
  6. Alisin ang mamon sa tins at ilipat sa cooling rack.
  7. I-brush ng pinalambot na butter ang ibabaw ng mga mamon at i-dip sa asukal. Maglagay ng grated cheese sa ibabaw. Ilipat ang mga mamon sa isang serving plate.
  8. Iserve ang mamon kasama ang mainit na kape o tsaa. Enjoy!
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