Lumpia and pancit aren’t the only Filipino foods that are worth trying. In fact, pretty much every dish from the Philippines is worth trying at least once, and the fact that there’s so many different options makes it easier for you to pick something you prefer. Sure, we may all love halo halo, which combines various foods into one mixed dessert, but one dessert that’s an absolute must-try is mamon.

Mamon is a light and airy sponge cake, similar to a chiffon cake, but even softer. You can find many varieties of these mini cakes, including ube (a sweet purple yam), mocha, and butter. We added coffee liquor as the flavoring for this recipe, but you’re welcome to experiment with whatever you have in the kitchen. It’ll taste just like it came out of a Red Ribbon.

Mamon

  • Prep Time:20 minutes
  • Cook Time:20 minutes
  • Total Time:45 minutes
  • Servings:Makes 12 cupcakes
  • Medium

    Ingredients

  • 2 eggs, separated
  • 1/4 teaspoon cream of tartar
  • 8 tablespoon granulated sugar, divided
  • 1/2 cup plus 1 tablespoon cake flour
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 tablespoon olive oil
  • 1/4 cup milk
  • 1/2 teaspoon vanilla extract
  • Flavoring of your choice
Photo by Jedd Marrero
Photo by Jedd Marrero

Step 1

Preheat oven to 325°F. Line a muffin tin with cupcake liners.

Step 2

Whisk cake flour, 6 tablespoons sugar, baking powder, and salt in a medium bowl.

Photo by Jedd Marrero
Photo by Jedd Marrero

Step 3

In a small bowl, mix the egg yolks, olive oil, milk, vanilla extract, and flavoring (I used coffee liquor).

Photo by Jedd Marrero
Photo by Jedd Marrero

Step 4

Add together the egg whites, cream of tartar, and remaining two tablespoons of sugar. Use a whisk or electric mixer to beat into stiff peaks.

Photo by Jedd Marrero
Photo by Jedd Marrero

Step 5

Add the egg yolk mixture to the dry ingredients, and mix until smooth.

Photo by Jedd Marrero
Photo by Jedd Marrero

Step 6

Fold the egg whites into the yolk/flour mixture in three batches, making sure no color swirls remain before adding the next batch.

Photo by Jedd Marrero
Photo by Jedd Marrero

Step 7

Pour batter into cupcake liners, filling 2/3 of the way.

Photo by Jedd Marrero
Photo by Jedd Marrero

Step 8

Bake cakes for 25 minutes, or until the top bounces back. Let cool for 30 minutes before enjoying!

Photo by Jedd Marrero
Photo by Jedd Marrero