Mamon tostado

A sponge made, sliced thin and dried hard in a low oven until it snaps.

Egg. Vegetarian, but not vegan — contains egg, dairy (butter), dairy (evaporated milk).

Ingredients

• 180 g cake flour
• 160 g caster sugar
• 6 eggs, separated
• 100 ml evaporated milk
• 80 ml neutral oil
• 2 teaspoons baking powder
• 1 pinch salt
• 60 g butter, melted, for brushing
• 3 tablespoons caster sugar, for dusting

Method

1. THIS IS A SPONGE TWICE COOKED. It is baked, cooled, sliced and then DRIED, and the second cooking is the dish -- stop after the first and you have a plain mamon.
2. Whisk the yolks with half the sugar, then the milk and oil, then sift in the flour, baking powder and salt.
3. Whisk the whites, add the rest of the sugar and take them to a glossy medium peak. Fold in three goes.
4. Bake in a lined 20 by 30 cm tin at 170C for 25 minutes, until a skewer comes out clean. Cool completely, then chill an hour -- a cold sponge slices cleanly and a warm one tears.
5. Cut into fingers about 1.5 cm thick. Lay them cut side up on a rack over a tray, brush with melted butter and dust with sugar.
6. DRY THEM AT 120C FOR 35 TO 45 MINUTES, turning once. You are driving water off, not colouring them. They are ready when one snaps instead of bending -- test a cooled one, because they are all still soft while hot.
7. Airtight, they keep three weeks.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes