Filipino Mamon

READY IN: 30mins
Recipe by mjrhansen

This is a great fast and easy recipe. It is very similar to a chiffon cake but buttery and light. Can make a mocha version (see bottom of directions)

Top Review by jona0720

I followed the directions as written but mine came out heavy in the bottom, the top half was perfect, spongy but the bottom was very dense and somewhat sticky. I had one tray that came out ok (the ones I cooked on muffin cups) but it didn't have much flavor at all. Maybe I folded it too much. I doubled the recipe too hoping i'd surprise my kids with a lunch treat to take to school, what a waste of ingredients...but will try again with the mocha flavor. Thanks!

Ingredients Nutrition


  1. Pre heat oven to 350 degrees.
  2. Move rack to middle of oven.
  3. Place muffin liners directly on a pan that is covered with parchment (so bottoms don't get too brown) no need to use muffin pan.
  4. Combine cake flour, sugar, and baking powder in a large bowl with a whisk. Add 2 whole eggs, remaining 4 egg yolks, water, vanilla, oil and mix until blended well.
  5. In another bowl, whip 4 egg whites until frothy, add cream of tartar and whip until medium stiff peaks, want it stiff but not dry.
  6. Take a dollop (heaping dinner tablespoon) and fold into the flour mixture, until no streaks remain. Take the rest of the egg whites and fold into the batter until no streaks remain.
  7. Pour batter into cups 2/3 full (I use an ice cream scoop).
  8. Bake until tops are golden (if needed rotate pan halfway through cooking for even browning) 15-20 minute Or until cake springs back when touched. and toothpick comes out clean.
  9. *For mocha flavor dissolve 1 heaping tablespoon of instant coffee into water before adding to the dry ingredients.
  10. ENJOY!

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