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Filipino Chiffon Cake Recipe – Mammon

Carrine Samantha Updated All recipes

filipino chiffon cake recipe

A soft and fluffy mini chiffon cake that can be topped with cheese or eaten plain

filipino chiffon cake recipe

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Filipino Chiffon Cake Recipe – Mammon

A soft and fluffy mini chiffon cake that can be topped with cheese or eaten plain

Prep
30 min
Cook
30 min
Total
1 hr

Ingredients

Units

Method

  1. Preheat the oven to 170°C/350°F.

  2. Line the bottom of the mamon tin molds with parchment paper for easier removal at the end. You won't need to grease the molds.

  3. Add the egg whites to a mixing bowl and beat it until it's foamy. You can either whisk by hand or use a stand mixer at a low speed, this should take about a minute.

  4. Once the egg whites are foamy, add the cream of tartar and beat the mixture until soft peaks form. If you are using a stand mixer, increase the speed to medium.

  5. While mixing, gradually add granulated sugar (a spoonful at a time) and beat until stiff peaks form then set the mixture aside.

  6. In a larger mixing bowl, add the egg yolks, oil, milk, and vanilla extract. Mix using a hand or stand mixer until the mixture turns frothy.

  7. Sift the cake flour, powdered sugar, baking powder, and salt in a strainer or sifter into the egg yolk mixture in a 3 to 4 parts interval. Mix the dry ingredients in the mixture with a spatula or spoon after every addition.

  8. Once the dry ingredients are added to the egg yolk mixture, beat the ingredients together at medium speed until the texture becomes lighter and the color lighter. This should take approximately 3-4 minutes.

  9. Gently fold the egg white mixture/meringue into the egg yolk and flour mixture in 2-3 parts until well combined.

  10. Fill up about ¾ of the prepared Mamon tins with the cake batter. Gently tap each tin to remove air bubbles and level the batter. Arrange the molds on a large baking tray.

  11. Bake them for 25-30 minutes or until the tops turn golden brown. You can check if the cakes are ready by inserting a toothpick in the middle and checking if it comes off clean.

  12. When the cakes are ready, pull the tray out of the oven and immediately invert the tins onto a wire rack lined with parchment paper. Tap the tins to release the cakes then turn them topside up.

  13. Brush the tops with melted butter while warm. Sprinkle them with granulated sugar and grated cheese (the latter being optional) then serve.

Filipino Chiffon Cake Recipe – A chiffon cake is a simple but delicious treat that has many variations. While there are several flavors and toppings you can try, a plain and fluffy sponge cake can also be delightful. In Filipino cuisine, there is one popular chiffon cake treat and it’s called mamon. Mamon is one of the different traditional Filipino cakes you can try and it is usually a chiffon or sponge cake. What makes this Filipino cake different is that it is typically baked in distinctive cupcake-like molds. These molds are crenelated tin molds.

Depending on the region, there are plenty of ways you can enjoy this cake. A classic way to enjoy this chiffon/sponge cake is having it slathered in butter and sprinkled with white sugar and grated cheese. The Filipino snack is not the hardest thing to make. So if you want to try your hand at a Filipino Chiffon Cake Recipe, this is one option to test:

What Else to Know About a Filipino Chiffon Cake Recipe

If you want to go for a larger version of this chiffon cake dish, you can try making a loaf-like version called Taisan. Like mamon, the dish features butter, sugar, and cheese as toppings. Another variant of the dish is pianono or pionono. They’re basically cake rolls but mostly involve sugar and butter or margarine for the filling. Current versions of this cake roll though, have a longer list of options for filling. There are several ways you can have this chiffon dish, but if you want something small and simple to start with, mamon is one option to try.

Other dessert recipes you can try include our “Filipino Shortbread Recipe” and “Buko Pandan Recipe.”

Also read our guide: How many tablespoons in a cup.

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