Filipino Mamon

"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)"
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Ready In:




  • Pre heat oven to 350 degrees.
  • Move rack to middle of oven.
  • 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.
  • 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.
  • 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.
  • 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.
  • Pour batter into cups 2/3 full (I use an ice cream scoop).
  • 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.
  • *For mocha flavor dissolve 1 heaping tablespoon of instant coffee into water before adding to the dry ingredients.
  • ENJOY!

Questions & Replies

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  1. 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!
  2. I have been searching for a mocha cake recipe that would rival some of the store bought ones. I think I found it in this recipe! Very easy to prepare- I used a large paper muffin cup about 3 inches in diameter(like regular mamon size) I got about 12 out of this recipe. I also added 2 extra tbs of cake flour as the batter, before adding the egg whites, looked a little thin. I topped each mamon with a dollop of the traditional filipino mocha butter cream icing -which is like 3/4 cup softened butter to about 1 cup of powdered sugar whipped very soft and about 1 tsp of dissolved instant coffee and 1/2 tsp vanilla added. Deeeelicious! I haven't tried the regular mamon recipe yet but for a little added zing... I'm thinking about substituting the plain water for pineapple juice and cutting back a tiny bit on the sugar.


I enjoy baking and cooking, testing recipes, collecting and reading cookbooks in my spare time. I bake cakes and do small catering jobs on the side. my worst pet peeve is a recipe that doesn't work, not due to skill, but due to wrong ingredients and or directions.
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