Filipino Mamon Recipe

[Kitty]

let's do some baking!

Ingredients:​

For the Cake:​

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1/2 cup milk (whole or evaporated)
• 4 large eggs, separated
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon cream of tartar

For the Topping (Optional):​

• 2 tablespoons granulated sugar
• 1/4 cup grated cheese (optional, for a savory touch)

Instructions:​

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour individual muffin tins or a large bundt pan, or line them with paper liners.
2. Prepare Dry Ingredients:
   • In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Mix Wet Ingredients:
   • In a large bowl, beat the egg yolks and sugar until pale and creamy. Add the oil and milk, and mix until combined.
   • Stir in the vanilla extract.
4. Combine Dry and Wet Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing until smooth and well combined.
5. Prepare Egg Whites:
   • In a separate bowl, beat the egg whites with cream of tartar until stiff peaks form.
   • Gently fold the beaten egg whites into the batter in thirds, being careful not to deflate them. The batter should be light and airy.
6. Pour into Molds:
   • Pour the batter into the prepared muffin tins or bundt pan, filling each about 2/3 full.
7. Add Topping (Optional):
   • If using, sprinkle a small amount of granulated sugar and/or grated cheese on top of each batter-filled mold.
8. Bake:
   • Bake in the preheated oven for about 15-20 minutes for muffins or 30-35 minutes for a bundt pan, or until a toothpick inserted into the center comes out clean.
9. Cool:
   • Allow the Mamon to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
10. Serve:
    • Enjoy your Mamon as a light snack or dessert, perhaps with a cup of coffee or tea.

Tips:​

• Egg Whites: Be sure to beat the egg whites until stiff peaks form to achieve the light, airy texture characteristic of Mamon.
• Folding: When folding the egg whites into the batter, use a gentle folding motion to retain as much air as possible.
• Storage: Store cooled Mamon in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.

Enjoy making and indulging in this Filipino classic!

 

[mndynthn12]

This Filipino Mamon recipe sounds so fluffy and delicious! I can't wait to try making these light and airy treats. Thanks for the awesome recipe!