These mamon are the softest and fluffiest you will ever have. Bite into these cloud-like mini cakes and you will be delighted by its delicate crumbs and its wonderful, buttery and cheesy flavor.
I have been meaning to post mamon for months now but things always get in the way. But now that I am on maternity leave, I don’t think there is any excuse for me not to make them again. 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, molds, 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 who can think clearly.
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. Stir and incorporate the flour mixture into the batter until it is smooth . 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.
Then, we combine these two elements together. Gently fold a small amount of the meringue ( the egg whites) into the yolk batter. It does not matter if the whites get deflated at this point. Our goal is to thin down that yolk batter a little bit so that its consistency will be somewhat the same as the consistency of the meringue.
Fold the rest of the meringue into the yolk batter, which is now a little bit thinner than it was. Do it so gradually. I like to fold it in three additions using a rubber spatula, very gently and in light strokes, cutting through the batter horizontally until the mixture is mostly uniform in color.
Another important thing: I recommend using large and individual cup molds instead of the regular cupcake pan. First, because we are going to bake these mamon in a water bath. The molds 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 molds. 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 molds, the resulting mamon may be too small after baking. I used these silicon molds* and I still get decent sized cakes out of the oven.
Once the molds 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 molds are large , the baking time is 22-25 minutes. For regular sized muffin molds , reduce time to 12-15 minutes. Then, we don’t take them 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 unmold and wrap them individually in plastic wrap. 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 tell you, every time I make them, they always are a hit. I get raves from family and friends and some even insist that I sell them.
So make these okay? I hope you enjoy them like I always do. To sum it up, here is the recipe for the softest, most delicate mamon you will ever have.
A 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. Preheat oven to 350 F.
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.
Stir a little amount off the egg whites to the yolk batter to thin the yolk batter a little bit. Gently fold the remaining egg white mixture to the egg yolk mixture in gradual amounts, being careful not to deflate the egg whites too much.
Place cupcake molds on a large rimmed baking sheet. Spoon batter into cupcake molds until about ¾ full. Fill the rimmed baking sheet with water, up to half an inch from the bottom of the molds.
Bake for 22- 25 minutes ( for the large molds)* 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 unmold 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 )