I have been meaning to bake mamon for months now but things always get in the way, pushing the idea in the back burner over and over again. But now that I am on maternity leave, I don’t think there is any excuse for me not to make them. In the end, I am thankful that I did because having these baked treats means I have something to munch whenever I get hungry in between meals.
Making mamon may seem hard at first. The lengthy list of ingredients and instruction may seem too intimidating but with practice and familiarization, baking mamon is easy peasy.
To make baking more convenient, I see to it that I prepare and measure my ingredients and I prepare my baking equipment ahead ( pans, moulds, etc) so all I have to do is dump them, mix them and pour them without interruption later. It makes baking a lot easier and I am more calm and mess free that way! You know, I tend to be messy and clumsy when there is too much task at hand. But when the ingredients are all ready and equipment are all set up, I am a smooth baker and I can think clearly too.
Baking Mamon : The Process
I always think that baking mamon has two parts: First the egg yolk part and second, the egg white part.
With the egg yolk part, the key process is melting the dairies together : the milk, butter, cream cheese and oil in a glass bowl . The glass bowl gets its heat from a pot of simmering water. If you have a heat proof glass bowl that fits snugly on top of a pot, then you can use that. This article is truly helpful in setting up a DIY double boiler.
Once the mixture is smooth, we set this aside to cool. We add the egg yolks and stir them in to the mixture. The flour and baking powder come in last, and that’s the end of the first part.
For the other part,the egg whites part, we simply beat the egg whites to stiff peaks while gradually adding the sugar. It is important to note that the egg whites should form stiff peaks but they should still look shiny. This ensures that the mamon won’t come out dry.
Another important thing: I recommend using large and individual cup moulds instead of the regular cupcake pan. First because we are going to bake these mamon in a water bath. The moulds should be placed on a rimmed baking sheet and the baking sheet be filled with water up to about half an inch from the base of the moulds. This article illustrates a water bath set up in baking.
Second, these mamon cakes tend to shrink, so if we are going to use regular sized cupcake moulds, the resulting mamon may be too small after baking. I used these silicon moulds* and I still get a decent sized mamon.
Once the moulds are filled with the batter and set on a water bath, we bake them until the tops are light golden brown and a toothpick is picking up little bits of moist crumbs when you insert it into the center of cakes.
Since my moulds are large , the baking time is 22-25 minutes. For regular sized cupcake moulds , reduce time to 12-15 minutes. Then, we don’t take the mamon cakes out of the oven right away, instead after turning off the oven, we let them stay inside the with the oven door open for about 3 minutes. This minimizes their shrinking.
After we take them out of the oven, we let them cool in the counter for about 10 minutes. I always unmould my mamon cakes and wrap them individually in saran wrap or wax paper. This ensures they stay moist even after several days, and it makes them pretty presentable too if you want to bring them to someone as a gift. They usually last 3- 4 days in my household and they stay fresh.
So that’s it. That is how we make mamon. I hope you will make them and enjoy them as much as I did. To sum it up, here is the recipe for the softest, most delicate mamon.
- 100 grams cream cheese
- 70 grams butter unsalted
- ½ cup milk
- 2 tbsp canola oil
- 8 egg yolks
- ¾ cup all purpose flour
- ½ tsp baking powder
- 8 egg whites
- ¼ tsp cream of tartar
- 1 cup sugar
- Set a heatproof glass bowl over a pot of simmering water. Do not let the water touch the base of the bowl. Add the butter, milk, cream cheese and oil and stir until melted and smooth. Turn off heat and let mixture cool. Some bits of the cream cheese may still be present. This is fine as they will get mixed in once the flour is added.
- Add the egg yolks to the mixture and mix until uniform. Combine the flour and the baking powder and add to the mixture as well. Stir until smooth.
- While mixing in the flour mixture, start to beat the egg whites using high speed on a stand or hand mixer. Once the egg whites are frothy,add in the cream of tartar.
- Once soft peaks form, Gradually add the sugar until the egg whites form stiff peaks.
- Gently fold the egg white mixture to the egg yolk mixture in gradual amounts, being careful not to deflate the egg whites too much.
- Pre-heat oven to 350F
- Place cupcake moulds on a large rimmed baking sheet. Spoon batter into cupcake moulds until about ¾ full. Fill the rimmed baking sheet with water, up to half an inch from the bottom of the moulds. Bake for 22- 25 minutes ( for the large moulds)* or until a toothpick inserted into the middles of the cakes comes out with little bits of moist crumbs. Tops should be light golden brown. Turn off the oven.Open the oven door and let mamon stay inside for about three minutes. This prevents them from shrinking too much.
- Take out from the oven and let cool, then unmould if desired.
Thank you for being here today! If you would like to receive more recipes like this in your inbox, fill up the subscription form and receive a free recipe e-book from Woman Scribbles.
You can also connect with me here:
Facebook Page: Woman Scribbles
Pinterest: Woman Scribbles
*Affiliate links. ( see disclosure page )