Mamón
A tall soft chiffon sponge baked in paper cups and brushed with butter while hot.
Egg. Vegetarian, but not vegan — contains egg, dairy (butter), dairy (cream), dairy (milk).
Ingredients
- 120 g cake flour
- 6 eggs, separated
- 180 g caster sugar
- 80 ml oil
- 80 ml milk
- 1 teaspoon baking powder
- 0.5 teaspoon cream of tartar
- 0.25 teaspoon salt
- 40 g butter, melted, for brushing
- 3 tablespoons caster sugar, for the tops
Method
- THIS IS THE BAKED ONE, in a paper cup. The site has two relatives and they are not interchangeable: puto mamón is steamed, and mamon tostado is baked and then dried out to a biscuit. This one stays soft and tall and is eaten the day it is made.
- Separate the eggs cold, then let the whites come to room temperature. Cold whites will not take up air; warm yolks split the batter.
- Yolks with 80 g of the sugar, beaten 4 minutes until pale. Oil in a thin stream, then the milk. Flour, baking powder and salt sifted in and folded to a smooth batter.
- Whites with the cream of tartar to soft peaks, then the remaining 100 g of sugar a spoonful at a time to a meringue that holds a peak with a slight droop at the tip. Stiff and dry, it will not fold in and leaves white streaks.
- Fold the meringue into the batter in THREE additions. The first one is sacrificial -- stir it in properly to loosen the base, then fold the other two gently.
- Into paper cups, three-quarters full. Fuller than that and they dome over and crack.
- Bake at 165C for 22 to 25 minutes, until a skewer comes out clean and the top springs back.
- Do not open the oven in the first 15 minutes. A chiffon sponge is held up by air and a draught drops it.
- Brush with the melted butter the moment they come out, while the crumb is still open enough to take it, then dust with sugar.
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