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Mamon Recipe

Mamon is a Filipino mini chiffon cake that is a popular afternoon snack. Get this simple and easy recipe for that light, airy and fluffiest Mamon ever!
Try this easy-to-make and oh-so-soft and fluffy Mamon recipe!|

Update: Spoiler Alert! To manage expectations and avoid disappointments of those looking for a Mamon recipe that is similar or a copycat of Goldilocks Mamon, this is not it! I sometimes get comments that although this Mamon tastes good they are disappointed that it is not like that of Goldilock’s but if you read below you would know that already. All the same, recipe for Goldilock’s Mamon is now on my to-do list to answer other peoples requests.    

Someone has requested a recipe for Mamon some time ago and I finally found the one that I am quite satisfied with to share here. Mamon (‘Mah-mon’) if a Filipino chiffon cake usually in a form of a muffin. You can find them almost in any bakery in the Philippines. A simple Mamon is just brushed with butter and sprinkled with sugar but you can also top them with grated cheese and make them more special.

Try this easy-to-make and oh-so-soft and fluffy Mamon recipe!|

I’ve been searching for a Mamon Recipe that is similar to the one I know back home. Light, airy and really fluffy. Sadly, a lot of the recipes I found were looking too dense to be called a proper Mamon. They lack the springy look that they are usually associated with.

I think this the case because others make Mamon using a sponge cake recipe while in my opinion, it should be a chiffon. What is the difference??? Butter! Sponge cakes (usually) use butter while chiffon cakes use liquid oil.  

Try this easy-to-make and oh-so-soft and fluffy Mamon recipe!|

Good thing I came across the Mamon recipe from Heart of Mary. I used her recipe and just made some minor changes. It worked perfectly and I am quite happy to have the results I am aiming for! (Update! Feb. 5, 2018 – seems the recipe from Heart of Mary got deleted, can’t find it anymore).  

I am not saying that the other Mamon recipes are bad or anything, on the contrary, I think they are also terrific. But I was looking for something specific, an idea of what Mamon is that is stuck in my head.

Try this easy-to-make and oh-so-soft and fluffy Mamon recipe!|

It is also quite surprising how well they keep. I made these 10 days ago and I kept some in a plastic container covered with only a cling wrap and left it on our kitchen counter.

I am actually eating one of them now while I am writing this article and it is still good! Really good! The texture and taste are exactly just like how it was on Day 1. Wow! I have two more left and will (try to) check them in some days to see how they are holding up. (That is, if I can stop myself from eating them sooner.)

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Mamon is a Filipino mini chiffon cake that is a popular afternoon snack. Get this simple and easy recipe for that light, airy and fluffiest Mamon ever! |
5 from 12 votes

Mamon Recipe

Mamon is a Filipino mini chiffon cake that is a popular afternoon snack. Get this simple and easy recipe for that light, airy and fluffiest Mamon ever!
Print Rate
Course: Dessert,Snack
Cuisine: Asian,Filipino
Keyword: chiffon cake,filipino mini chiffon cake,Mamon
Servings: 8
Calories: 297kcal
Author: Bebs
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour


  • 4 large eggs - - yolks and whites separated
  • 1/2 teaspoon cream of tartar
  • 1/2 cup granulated sugar
  • 1/4 cup vegetable oil
  • 1/3 cup fresh milk
  • 1/2 teaspoon vanilla extract - (optional)
  • 1 1/8 cup cake flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup powdered sugar
  • 2-3 tablespoons butter - - melted
  • granulated sugar
  • grated cheese - (optional)


  • Line the bottom of Mamon tin molds with a parchment paper, so it is easier to remove once baked. No need to grease. Preheat oven to 170°C/350°F.
  • In a mixing bowl, beat egg whites using a hand or stand mixer at low speed until foamy (about a minute). Add the cream of tartar and continue beating at medium speed until soft peaks form. Gradually add granulated sugar (a spoonful at a time) and beat until stiff peaks form. Set aside.
  • In a larger mixing bowl, add the egg yolks, oil, milk and vanilla extract. Mix using a hand or stand mixer until frothy.
  • Place the cake flour, powdered sugar, baking powder and salt in a strainer or sifter. Sift the dry ingredients into the egg yolk mixture in 3 to 4 parts interval mixing it with a spatula or spoon after every addition. After all the dry ingredients are added to the egg yolk mixture, beat together at medium speed until the texture becomes lighter and the color lighter (approx 3-4 minutes).
  • Now gently fold in the meringue (egg whites) into the egg yolk and flour mixture in 2-3 parts until well combined.
  • Fill up about 3/4 of the prepared Mamon tins with the cake batter. Gently tap each tin to move air bubbles and to level off the batter. Arrange them on a large baking tray.
  • Bake them for 25-30 minutes or until tops turn golden brown and inserted toothpick come out clean.
  • Immediately invert the tins onto a wire rack lined with parchment paper. Tap the tins to release the cakes. Turn them topside up.
  • Brush the tops with melted butter while warm. Sprinkle with granulated sugar and grated cheese.


Nutrition Facts
Mamon Recipe
Amount Per Serving
Calories 297 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 8g40%
Cholesterol 101mg34%
Sodium 211mg9%
Potassium 172mg5%
Carbohydrates 41g14%
Fiber 0g0%
Sugar 27g30%
Protein 5g10%
Vitamin A 240IU5%
Calcium 61mg6%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.


I got my Mamon molds from the Philippines but I found similar molds or alternatives on Amazon. Just click on the images below. But you may also use a regular muffin tin forms and you can also use muffin or cupcake liners so that the after baking is easier to handle. 


Mamon is a Filipino mini chiffon cake that is a popular afternoon snack. Get this simple and easy recipe for that light, airy and fluffiest Mamon ever! |


Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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  1. Hi Bebs! About Heart of Mary, you’re right. Been following her also, however some of her recipes are deleted because of some online issues(can’t remember anymore😑). However she had it on her recipe books.
    Anyhow, I’ll try your namin recipe soon. Wish me luck! Thanks also for sharing your talents 🥰

  2. Hi! I was wondering if you substitute the cake flour with all purpose/ cornstarch will it be fluffy and taste the same as using cake flour?

    1. Hi Reina, I used silicon mold before to make a cake, the problem I had was it was difficult to remove them because it traps moisture. But you can try.

    1. Hi Josielyn, sure you can but it might not be as fluffy. You can make your own cake flour. Just replace 2 tablespoons of APF with cornstarch.

  3. Hello!

    I was browsing for mamon recipe and checked your website. It was my 1st trial and error to make mamon yesterday. I didn’t have cream of tartar so I added 1 teaspoon of lemon juice instead to make the meringue and it worked!

    I am happy with the result. The mamon cakes I made were light and fluffy. I had to lower the temperature of the oven, the time of cooking to 20 minutes and lessen the sugar of the batter mixture. Once they were cooked, brushed melted butter on top and sprinkled powdered sugar.

    I will check more of your recipes! Thank you so much.!

  4. 5 stars
    Is this also the same recipe for Mamon toastado? What if I also try to make it toasted? Hope you could notice me and help.. more power to you =)

    1. Hi Maria…yes this will be the one you use to make Mamon Tostado. What you want to do is leave it to dry in the counter for a few days then bake it again like you do Biscocho. Or if you cannot wait that long, after baking remove them from the tin and put them back in the oven. Bake at low temperature (100-150°C) until it dries out.

  5. I baked mamon using the above recipe.the result was a bit of a dismay cuz it didnt turn out the way it should sugged and has a hollow middle.what might be the reason?thanks

    1. The eggwhites are probably overbeaten and at high speed that created big bubbles that tend to deflate after baking. Avoid to over mix when folding the beaten egg whites with the batter. Try also to bake them a little longer and make sure you invert them immediately after baking until they cook down.

    1. Hi Cristina, for your first question, Armin and I traveled together to: Paris, Venice, Hong Kong, Dubai, other places in Germany, Switzerland, and Italy. In the Philippines: Bohol, Pandan Islands (Mindoro), El Nido, Camiguin, Baguio, Batangas, Bantayan (Cebu), Pangasinan, Bataan, Zambales. I’ve been to Macau and Bangkok too and Armin has seen a lot of places in Europe and Turkey. His fave is Norway…mine will be Hong Kong.

  6. 5 stars
    Baked it for the first time today and it turned out just right 🙂 So far I have success in every recipe that I followed from your blog. Keep it up the good work! and thanks for sharing! maraming salamat!

  7. 5 stars
    Hello. I made this today and it tastes good and texture is very similar to our fave Red Ribbon mamon! (though too sweet for my taste. I’ll adjust the sugar next time). I also flipped them after baking similar to what you showed in the video but how come the brown top stayed in the paper? Yours appeared to be in tact. So after it cooled then when I flipped them back, the top doesn’t look good anymore. Any tips for making it right next time? Why do we need to flip?

    1. Hi Maria, try to grease your paper with some oil or butter or sprinkle powdered sugar on the paper so it will not stick. Do tell how it goes with the reduced sugar.

  8. I’m looking forward to making this recipe! Your delivery makes it so easy. Just one question tho, can I use this recipe for a layered sponge cake if I double the recipe? Would it work? Thank you ❤️

  9. Hi Bebs,
    Thanks for sharing this recipe. I’m a newbie in baking and I miss home so I tried making this today. The smell is really good but somehow there’s an aftertaste. What do you think could have caused that? What did I do wrong?

    1. Hhmmm…I cannot really say unless you give me some clue as to what kind of aftertaste you are refering to. I could only guess that you are refering to eggy taste which can be from the eggs you used.

  10. Hello. Can I use regular sugar instead of powdered? Do I still have to invert them even if I’m not using the tin molds? I use the oven safe baking cups. Usually if you invert them the tops get messed up. I like to eat mine without anything on top! Thank you so much.

    1. Hi Debbie, adding regular granulated sugar to the flour mixture will deflate the whipped egg whites when you add it later and it will not be as soft and spongy. If you really need to use regular sugar instead of the powdered one, I would suggest adding the sugar (1/2 cup instead of 1 cup) to the egg yolk mixture and make sure it is completely dissolved.

  11. I’ve tried a lot of mamon recipes, some good, some not so good. In all of them, the mamon deflates to almost half its size. My molds are 1.5 in in height, when the mamon just comes out of the oven, its level with the top of the mold, looking light and airy. I invert it immediately to the wire rack. When cooled and released from its mold, the height of the mamon is just 3/4 in only.

    Does yours shrink the same way? Any ideas on how to prevent this shrinkage? The mamon is still light and tasty, but the presentation makes it look like its been squashed, not airy and fluffy.

    1. Hi Seb, My Mamon stayed lofty and did not deflate or shrink as you can see from the pictures. I find that this could happen if the whites are beaten at high speed. I usually only use low to medium speed to create more stable air bubbles that will not deflate during or after baking. Try to cook it longer too until it is completely light brown on top.

  12. 5 stars
    Thank you so much for sharing your yummy Mamon recipe. My daughter can’t wait to taste it even if it’s still hot because for them it smells so tempting. And yes, they are right, not only tempting but so tasty and the texture was good. Now I need to bake again and this time i have to double my recipe and share some to my relatives. Keep sharing your recipes 🙂 God Bless

  13. Hi! I used to make the same mamon from Heart of Mary, and i was hoping to make another batch tonight but it seems like the page has been deleted 🙁 Luckily i came across your blog ❤️ I have a question though, what are the changes you made between your recipe and hers? Just so i know what to expect 🙂 Nonetheless, i’m excited to try your version!

    1. Hi Rica, just checked the link and doubled check the blog and it seems you are correct, can’t find the recipe from Heart of Mary anymore. It’s been a while since I wrote this recipe and I cannot really remember all the changes I made. I do hope you like this one though.

    1. Hi Vanessa, it is processed cheese that is commonly used in the Philippines (Eden, Quickmelt, Queso). You may also use other kinds of cheese like cheddar.

  14. 5 stars
    Hi, where can we get cake flour here in Germany?

    Can’t seem to find one. Thank you for sharing your recipes! Great help especially this coming christmas season. Not easy to be away from home.


  15. 5 stars
    Hi Ms. Bebs ????
    Thank you soooo much for this mamon recipe! I just tried it today, and the outcome is perfect! I can not believe i made it perfectly, since it’s my first time to try them! Sooo yummy!!! Thank you for sharing!
    Keep up the good work!!! ????????????

    1. Hi Dolly, powdered sugar, also known as Confectioners sugar, is granulated sugar that is ground to a smooth powder and then sifted. It contains about 3% cornstarch to prevent caking. It is easier to dissolve compared to regular granulated sugar. You could also use 1/2 cup granulated sugar to replace the powdered sugar in this recipe. But make sure that you beat the batter well (before adding the meringue) to make sure sugar is dissolved.

  16. I’m typing this without seeing what I’m typing. Right now it’s a Walmart Ad. But it might be AdChoices that’s acutally doing it.

        1. Hi Leah, thank you really so much for taking the time and effort to let us know about the problem, I won’t even know about it if you didn’t. Everything looked fine from here (Germany) but it is possible that the Ads showing from your side (US) were the ones causing it. Hope it is fixed for good now. ☺️ ????

  17. I really like your website and follow it regularly. But lately, the ads just block the screen, it’s hard to see the contents. Maybe you’re not aware. I understand you have to earn some money from the website but I wonder if it will backfire when nobody checks in anymore. It’s a shame because like I said, I really like your recipes.

    1. Hi Leah,
      Thank you for bringing this to my attention. I gave my Ad Network specific instructions that I do not want ads to block any of the content. I will have to talk to them again. It would help me if you can say which ad/s was it? Are you using mobile or desktop?

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