Mamon Recipe

This is the recipe for the softest, fluffy and most delicate mamon. Buttery with a hint of cheese, these moist little cakes will truly delight you.

Course Dessert

Cuisine Asian, Filipino

Keyword goldilocks bake shop, Red Ribbon bakeshop

Prep Time 35

Cook Time 25

Total Time 1

Servings

Calories 242kcal

Author sanna

Ingredients

100 g cream cheese softened
70 g butter
½ cup milk
2 tbsp canola oil
7 egg yolks at room temperature
1 cup cake flour
3/4 tsp baking powder
7 egg whites at room temperature
1 cup sugar
¼ tsp lemon juice

Instructions

Fill a cooking pot with about 3-4 inches of simmering water. Bring the water to a boil, reduce the heat and let it simmer. In a heatproof glass bowl, add the butter, cream cheese, milk and canola oil. Place the glass bowl on top of the pot of simmering water. It should be a bowl that fits perfectly over the pot. The simmering water should not be touching the bottom of the bowl. If it does, you need to lessen the amount of water carefully. Whisk occasionally until the butter and cream cheese has melted and the mixture is smooth. Let this cool.
Add the egg yolks to the mixture and mix it with a whisk until smooth.
Sift the flour and baking powder over the egg yolk mixture. Mix until smooth. Preheat oven to 350 F.
Using a stand mixer or a handheld mixer, whisk the egg whites until frothy. Add in the lemon juice and continue whisking until soft peaks form. Gradually add sugar in small amounts until stiff peaks form.
Gently fold the egg whites into the egg yolk mixture , ⅓ of the egg whites at a time. The final mixture should be uniform in color.
Spoon the batter into 12 large muffin molds. I used these silicone cups*.
Arrange the cups in a large rimmed baking pan or a roasting pan. Place in a 350F preheated oven. Gently pour water into the roasting pan until the mamon molds are 1/3 submerged at their bottom. Be careful not to pour any water into the cups.
Bake for 25-30 minutes or until a toothpick inserted into the middle a mamon comes out clean. Turn off the oven. Leave the oven door slightly open and let the mamon sit for about 3 minutes inside. Take them out and cool on a wire rack and if desired, remove from cups before serving.

Video

Notes

You can also use regular sized baking cups instead of big ones. Just reduce the baking time to 12-15 minutes. If you are using a cupcake pan, line it with cupcake liners and set it over a larger rimmed baking pan where you can put the water.

Nutrition Facts

Mamon Recipe

Amount Per Serving (12 g)

Calories 242 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 5g31%

Cholesterol 136mg45%

Sodium 107mg5%

Potassium 106mg3%

Carbohydrates 25g8%

Sugar 17g19%

Protein 5g10%

Vitamin A 425IU9%

Calcium 51mg5%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition