A soft buttery sponge cake fresh out of the stovetop! Take your break time to the next level with these soft and buttery goodness! Another plus point in this Mamon recipe is that you can make it even without oven. This is a perfect mamon recipe for you!
What is a mamon?
These popular afternoon snacks have been dearly beloved by many Filipinos of all ages. This snack has been deeply embedded to the culture that the figurative line “pusong mamon” or ‘a soft hearted or compassionate person’ was taken out of this context. This fluffy mamon made of butter, sugar, milk, flour, and eggs beaten and whisked to a fluffy batter, pourned into cupcake like molds, and baked in a makeshift oven makes not only for delicious snacks but an inviting aromatic aroma wafting over the home.
In the Visayas region, mamon is known as ‘torta’. Derived from the word cake in Spanish, these versions are gresier and denser as they were made with lard or fat. Other variants of the mamon are pianono, a fluffy rolled chiffon cake, puto mamon, and taisan, a cake version of the mamon.
2 & ½ cups all purpose flour
1 & ½ teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter (softened)
1 & ½ cups white sugar
3 large eggs
1 teaspoon vanilla
1 cup evaporated milk
- In a bowl, sift together all purpose flour and baking powder. Mix in the salt.
- In another bowl, cream the butter and sugar together. When using a mixer make sure to scrape the sides. Add the eggs one at a time. Once creamy add the vanilla.
- Add the dry mixture in 3 parts and the evaporated milk in 2 parts. in a dry- wet- dry-wet-dry pattern. For the last of the dry ingredients, fold this instead of whisking. The batter should look fluffy but dense.
- Using a mold, place 2 – 3 scoops or around 2/3 cup of the batter. Then tap this 3 times.
- To bake; in a stove at medium heat, prepare a large pan, cover for 5 to 7 minutes. Place a rack and the mamon molds. Cover for 25 to 30 minutes, or till the sides have browned.
- Cool before taking this out of the molds.
- For oven baking; bake at 180°C or 350°F for 25 to 30 minutes.
- You can also use muffin cups instead of molds.
- If the batter stick too much to the molds. Try greasing it with butter or oil.
No-Oven Mamon Recipe (Tagalog)
- 2 at ½ tasa all purpose flour
- 1 at ½ kutsaritang baking powder
- ¼ kutsaritang asin
- 1 tasa mantikilya na walang asin (pinalambot)
- 1 & ½ tasa puting asukal
- 3 itlog (malaki)
- 1 kutsaritang vanilla
- 1 tasa evaporated milk
- Sa isang tasa, salain ang all purpose flour at baking powder. Haluin din ang asin dito.
- Gamit ang panibangong tasa, haluin ang mantikilya at asukal hanggang maging krimy ito. Paggumamit ng mixer siguraduhing kayusin ang mga gilid. Dagdagan ng mga itlog, paisa-isa. Pag krimy na ito dagdagan ng vanilla.
- Ilagay ang tinimplang harina ng 3 parte at ang evaporated milk ng 2 parte. Sundin ang Harina- gatas- harina- gatas- harina. Para sa huling lagay na harina tiklupin ito. Ang batter ay dapat magmukang makapal pero malambot.
- Gamit ang molde, lagyan ng 2 o 3 sangkap o 2/3 tasa ng batter. Tapikin ng 3 beses.
- Pag hurno, handain ang kalan na may kalamtamag init, ilagay ang malaking kawali at takpan ito ng 5 o 7 na minuto. Ilugar ang rack na gitna at ilagay ang mga mamon sa ibabaw. Takpan ng 25 o 30 na minuto o hanggang magkayumanggi ang gilid nito.
- Palamigin bago tangalin sa molde.