Mamon is a Filipino chiffon cake are made with all purpose flour, butter, sugar, eggs, vanilla, evaporated milk, baking powder and salt. Mamon are known for their soft, buttery and fluffy but a bit dense in texture, they’re filling and the perfect sweet snack partnered with a freshly brewed coffee in the afternoon. They make for great gifts and sweet surprises for family and friends and surprise visitors.
What about the No Oven Mamon?
Mamons are more than an unfrosted buttery sponge cake. It’s a special snack that may not look much but is very indulgent in its flavor, feel and richness. There are many variants of the Mamon, the torta mamon which bas a bit more crisp top and burnt butter like taste, Mamon batter also closely resembles the Taisan a loaf version of the mamon but a bit denser in consistency, shaped like a whetstone’. Pianono which are rolled chiffons filled with butter and sugar these are sometimes called ‘cake rolls’ resembling a small Swiss roll without the outer frosting. Even broas or lady fingers have similar batter with mamon but are cooked to a cookie like crisp that are eaten by dipping this to a warm drink like coffee or hot milk or made into tiramisu and other ice box cakes.
In the Philippines, there are more than hundreds o bakeries that sell the popular afternoon snack that we know mamon to be. But basically more iconic buttery sponge cakes can be found at Goldilocks which their very fluffy almost pillowy like mamons and milky taste, a very usual mamon take, Red Ribbon also has a mamon that caters to a very soft and tender melt in your mouth mamon. It’s flatter compared to the usual convex dome and more buttery and closer to homemade. Aside from bakeries, even groceries sell packaged Mamons, these machine produced cakes are made by the company Monde which has made a variant of different Mamon flavors to appease the masses, flavors like mocha, blubbery, caramel, chocolate filled mamon, strawberry jam filled mamon, and even vanilla filled mamon.
Mamon in Filipino Culture
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. No Oven Mamon-soft, buttery, fluffy cakes-
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. Another version of the mamon is the ‘Mamon Tostado’ similarly shaped as the usual mamon, this pastry is commonly found in Cebu where it originates, usually consisting of the similar ingredients of flour, shortening, sugar, and eggs but placed in a smaller container. Baked like a mamon or chiffon cake but with a longer period to create that toasted top which separates itself from the original mamon.
Take your break time to the next level with these soft and buttery goodness!
No Oven MamonCourse: Snacks
A soft buttery sponge cake fresh out of the stovetop!
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 (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.