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!
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.
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.
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.
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.)
- 4 large eggs - yolks and whites separated
- ½ teaspoon cream of tartar
- ½ cup granulated sugar
- ¼ cup vegetable oil
- ⅓ cup fresh milk
- ½ teaspoon vanilla extract (optional)
- 1 ⅛ cup cake flour
- 1 ½ teaspoon baking powder
- ½ 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 ¾ 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.
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.
If I can’t find cake flour can I substitute it with arrowroot flour and APF? What is the measurement when you said 11/8 cup of cake flour. Thank you can’t wait to make this.
Hi Beth, yes you can. Use 1 cup APF and 1/8 cup arrowroot powder.
Luchie Roth says
Hi! Can I put a lemon juice to make it lemon flavour?
Sure you can, Luchie.
Sheila Dela Rosa says
Just wondering does this recipe keep well in the fridge? Or just room temp and for how many days (with cheese on top). I made it last night and my cousin was supposed to pick it up this morning but not able to now until tomorrow morning. Or should I just leave it out in a cool area of the house. Thanks 😊
They are so good! Perfect mamon! Loved your pandesal recipe too!
That is very good to know, Peng. Appreciate the 5 stars.😘
Luisa Lon Ledesma says
Hello! Love your recipes! Thank you for sharing. Just wondering how long the mamon can last at room temperature?
Store them in an airtight container and it can last maybe longer than 3 days. If they become stale or dry out, make Biscocho or mamon tostado out of them.
Finally made this tonight and they came out perfect, my whole family loved it and it was gone instantly. It so light/fluffy once again thank you for sharing this recipe
Happy to hear it, Shiela.
Nora Cools says
Chiffon butter Mamon recipes. I live in Illinois. Where can I order Mamon on line?
I try to make mammon, is hard , not soft,I follow your recipe, so tell me what am I doing wrong, I whip the egg white separate , cream of tartar, I used flour cake . Waiting for your answer thank you
Could it be over-baked?
My mamon turned out to be dense 🙁 as I am researching can I put extra milk or 1-2 tbsp of sour cream? Thank you!!!
Emilio Gines says
I tried your recipe yesterday, substituted cake flour with 2 tbsps of Corn flour, used 3/4 cup of powdered sugar instead of 1 cup, and it turned out very good. Only that I removed from oven after 22 minutes at 170 degrees C. The cakes kind of shrunk a bit, and lost some pfluffiness. thank you for the good recipe! Mabuhay ka.
Cleo Favis says
Mamom recipe is excellent,i have the proper
Mould then it looks like a Special Mamon.
I made 2 recipe separate to try a better ways.
First i invert,the mamon stick in the
Parchment paper, second recipe i
Did not invert it turns really good
And its easy to tske out i just top
The mould a little bit and it comes
I am excited to change the
Flavour with mocha and mango.
It you have the recipe for this.
Thank you, if not i just play along
Thanks for sharing your experience with our recipe and glad that you like it. For mocha, you can just add 1 teaspoon of powdered coffee (or more if you want it stronger) to the batter before combining it with the meringue. As for mango, if you are using liquid mango flavoring then you can also add that to the batter. If you will use puree then I think we will have to make a separate recipe for that.
I made this but I find it too sweet. I guess I'll just adjust the sugar next time. Thanks for the recipe!
Hi, Ate Bebs. I hope you get to read my comment. I'm learning to bake so I can cut costs by making simple cake, breads, and dessert treats to sell in my little milk tea shop instead of buying ready made ones. I find your blog (along with a few others') super helpful in my learning process.
About this mamon recipe, I was wondering in what way is it different from Goldilock's? Gold's is sponge and yours is chiffon (I think). Different fats are used. But why would some be disappointed? Aren't chiffon cakes better due to their pillow-like fluffiness? (I haven't tried Gold's or yours yet)
Also, I was wondering if I could incorporate cheese into the batter and then top it with more cheese when it's cooled. (Para mas cheesy?)
Also (again 😅), can I use this recipe for cake rolls?
Thank you so much.
Hi Shielah, normally chiffon is more moist compare to sponge cake because of the oil/butter content. I think GL's is more like chiffon and much more buttery. If you are planning to add cheese to the batter, it might deflate it and become dense that fluffy. But you can try with small amount.
I made this several times and made mocha mamon too with the same recipe. It was perfect and tastes like red ribbon’s mamon. And guess what I have several orders already.
Thank you so much Ms. Bebs😘God bless and more recipes to enjoy
That sounds great, Jocelie. Glad our recipe helps.
This tastes exactly as my Lola would make on during Christmastime in Manila. But I have to admit US flour tastes different than Philippine flour. Similar but something tastes different in the Philippines. Thank you for sharing. Going to try your pandesal recipe next.
Thanks for your comment and input, Raymond. This is so true, like the flour in Germany is so different from our flour.
What type of cheese do you use for topping? Thanks!
I use processed cheese common in the Philippines.
Roma Balbastro says
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 🥰
Thanks for the update, Roma. I hope you like our mamon recipe.
Hi! Do you have a mocha mamon recipe?
Not yet, but it`s a great idea, thanks for the tip, Sarah!
Hi, followed your recipe but mine turned out a little dense. 😅 Also after baking, I turned it over and the top sticked to the baking sheet. The top was a little chewy also. Any idea what I did wrong? 😅 I didn’t have any problem with your other recipes. 😅
Hi Jona, it could be that the meringue was not stiff enough or it was over-folded when you added the batter to it and it deflated. You can use a wire rack and grease it with a little butter so it won't stick.
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?
Basically that is how you make all-purpose flour have the same fine texture as cake flour, so it should work.
Hello! Can I use a muffin tin (lined with muffin cases) for this recipe?
Hi Gee, yes you can use muffin tin molds and no need to line them.
Reina Justo says
Can I use silicon cake moulds for this?
Hi Bebs can I use caster sugar instead of powdered sugar? Appreciate your kind response. Thank you.
Sure you can, Lau!
Reina Justo says
Can iI use these silicon cake moulds for the mamon?
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.
Reina Justo says
Thanks i used a pan instead. I will let you know how it turned out.
Thanks so much.
Hi Reina, mamon cake? sounds great, do let me know how it goes.
Josielyn Rosales says
Hi there,can I just use all purpose flour instead of cake flour? Thank you
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.
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.!
That is great Myra. Yes, ovens do work differently so sometimes adjustments are needed.
Maria Sofia Reyes says
thank you so much! more power to you..
Maria Sofia Reyes says
how do i make it to toasted mamon? thank you.
Maria Sofia Reyes says
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 =)
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.
I made this last night and it turned out super soft.Thumbs up for this recipe
Thanks for the great ratings Alyssa...
I baked mamon using the above recipe.the result was a bit of a dismay cuz it didnt turn out the way it should be.it sugged and has a hollow middle.what might be the reason?thanks
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.
Hello...may I know where did you travel before and so far which place really amazed you? Thank you
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.
i hope i can do it for the firstime
You can do it, Cony!
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!
That is one of the best reviews a food blogger can get! Thanks for making my day, Rosemarie!
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?
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.
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 ❤️
Hi Camille, I am pretty sure it should work. But, I do have a sponge cake recipe that I prefer to use for making cakes.
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?
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.
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.
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.
Do you have recipes for Ensenada and Empanadas?
I do Kim, here are the links: Ensaymada and Empanada
do you need to do anything special to the parchment paper before you line the mold with it?
No, you just cut them to fit the bottom (only) of the molds..that is it!
Hi! Can't wait try this recipe craving for mamon! Do you have to grease the molders? Thanks!
Hi Irene, I do not grease my molds when making this mamon recipe. Hope you like it!
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.
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.
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
You are welcome May and I am happy you and your daughter liked it!
Can I use silicon molds instead of tin molds?
Hi Gab, I think that should be fine. I used silicone molds for baking before...
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!
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.
Looks good! Question: What kind of cheese did you use to shred on top?
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.
Beatrice S says
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.
Hi Beatrice, 405 Type flour should be fine. 550 is more like the equivalent of all-purpose flour, so I've read.
Lilibeth Luna says
Just wondering what type of cheese I can use for mamon and ensaymada?
Giegirl B. says
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!!! ????????????
I am really glad to hear that! Kudos on your very successful first attempt at making Mamon! ????
What's the different between granulated sugar and powder sugar?
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.
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.
Ok. I will check it with my ad network. Thanks so much for your feedback.
Hi, I checked in today and it looks like the problem has been solved. Thanks for the quick resolution!
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. ☺️ ????
Jhuls @ The Not So Creative Cook says
Wow! These look amazing! I love mamon so much and now, I have a good recipe to use. Thank you so much, Bebs! 🙂
I really loved them Jhuls and I am sure you will too!
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.
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?