Try this mamon recipe for the best, the fluffiest and the most delicious Filipino butter mamon. Perfect with coffee, in lunch boxes, and for all your celebrations.
(Love chiffon cakes? Try reader favorites vanilla Swiss roll cake and ube chiffon cake!)
![Mamon Filipino style on a plate.](https://theunlikelybaker.com/wp-content/uploads/2024/07/2-Mamon-Filipino.jpg)
Mamon are mini Filipino chiffon cakes, although some call them Filipino sponge cakes as well (see the difference in the FAQs below).
They’re baked in individual molds then topped with butter and sugar, and sometimes with grated cheese.
They’re available in local bakeries but the most popular ones come from Goldilocks and Red Ribbon bakeshops (check out this delicious collection of Filipino bread recipes and bakery favorites).
We have neither here but happily, Goldilocks and Red Ribbon style mamon is easy to make at home. Way easier than you think!
Let’s get to it.
Why you’ll love this recipe
![Filipino mamon on a wire rack.](https://theunlikelybaker.com/wp-content/uploads/2024/07/1-Filipino-Mamon.jpg)
- Easy and straightforward. Chiffon cakes do have a lot of steps but each one is manageable and I break them down for you so they’re easy and straightforward to follow.
- Simple ingredients. Plus, you’ll only need pantry staples like eggs, oil and flour.
- Delicious! Most of all, they’re delicious, soft and wonderfully fluffy. We pick our butter mamon over bakeshop mamon every time.
How to make
![Ingredients for mamon with text overlay.](https://theunlikelybaker.com/wp-content/uploads/2024/07/Mamon-Ingredients.jpg)
Like all chiffon cakes, there are two components to this recipe: the egg yolk mixture and the egg white mixture (meringue).
The method is similar to how I make my other meringue-based cakes like taisan (pinoy chiffon cake) and pianono (Filipino jelly roll).
Ingredients
You’ll need pantry staples like eggs, granulated sugar, baking powder and salt. Some things to note:
- Cake flour — cake flour gives mamon that extra tender crumb. If you only have all purpose flour, you can use that but note that it’s not a 1:1 substitution. A simple formula I found is 1 cup all purpose flour – 2 tablespoon all purpose flour + 2 tablespoon cornstarch = 1 cup cake flour.
- Oil — we use vegetable oil but you can use any neutral-tasting oil you have on hand.
- Milk — I’ve used whole milk and full-fat evaporated milk in this recipe. Both works.
- Cream of tartar — this is what helps stabilize the egg whites and what helps us get those stiff peaks. I alway use cream of tartar but if you don’t have it, you can use 1 teaspoon of vinegar or lemon juice for every ยฝ teaspoon of cream of tartar in the recipe.
Baking tools
I have mamon molds that my sister bought for me from Manila. You can buy similar ones in Amazon.
You can also use a muffin pan; you’ll end up with more, but smaller, mamon and you’ll need to adjust the baking time.
I also use mamon liners from the Philippines and again, you can use muffin liners or baking cups if using a muffin pan.
Whatever you use, don’t grease your mold or pan because the cakes need something to hold on to for them to rise.
Step-by-step photos
Preheat oven to 350F. Line mamon molds with paper liners.
![Egg yolks with sugar and oil.](https://theunlikelybaker.com/wp-content/uploads/2024/07/1-Egg-Yolks-with-Sugar-and-Oil.jpg)
In a large bowl, whisk egg yolks, oil, sugar and milk…
![Egg yolk mixture in a bowl.](https://theunlikelybaker.com/wp-content/uploads/2024/07/2-Egg-Yolk-Mixture.jpg)
…until incorporated.
![Dry ingredients sifted into egg yolk mixture.](https://theunlikelybaker.com/wp-content/uploads/2024/07/3-Dry-Ingredients.jpg)
Sift cake flour, baking powder and salt directly into the egg yolk mixture.
![Egg yolks with flour mixture.](https://theunlikelybaker.com/wp-content/uploads/2024/07/4-Egg-Yolks-with-Flour-Mixture.jpg)
Stir until combined and set aside.
![Egg whites with cream of tartar.](https://theunlikelybaker.com/wp-content/uploads/2024/07/5-Egg-Whites-with-Cream-of-Tartar.jpg)
In another bowl using a handheld electric mixer or using a stand mixer fitted with the whisk attachment, whisk egg whites and cream of tartar…
![Foamy egg whites in a bowl.](https://theunlikelybaker.com/wp-content/uploads/2024/07/6-Foamy-Egg-Whites.jpg)
…until foamy.
![Egg whites with sugar.](https://theunlikelybaker.com/wp-content/uploads/2024/07/7-Egg-Whites-with-Sugar.jpg)
Gradually add sugar.
![Egg whites whipped to stiff peaks.](https://theunlikelybaker.com/wp-content/uploads/2024/07/8-Egg-Whites-Stiff-Peaks.jpg)
And whisk to stiff peaks.
![A dollop of meringue added to batter.](https://theunlikelybaker.com/wp-content/uploads/2024/07/9-Dollop-of-Meringue.jpg)
Add a dollop of meringue to your flour mixture to lighten it.
![Batter lightened with meringue.](https://theunlikelybaker.com/wp-content/uploads/2024/07/10-Lightened-Batter.jpg)
Fold gently.
![Meringue added to batter.](https://theunlikelybaker.com/wp-content/uploads/2024/07/11-Meringue-on-Batter.jpg)
Add the rest of the meringue.
![Mamon batter in a bowl.](https://theunlikelybaker.com/wp-content/uploads/2024/07/12-Mamon-Batter.jpg)
Fold until well blended.
![Batter in molds on a pan.](https://theunlikelybaker.com/wp-content/uploads/2024/07/13-Batter-in-Molds.jpg)
Transfer to prepared moulds.
![Mamon fresh from the oven.](https://theunlikelybaker.com/wp-content/uploads/2024/07/14-Mamon-Fresh-from-Oven.jpg)
Bake for 20-25 minutes or until the tops turn a light golden brown and spring back when gently pressed. Remove from oven but leave in the molds for a few minutes until firm enough to handle.
![Overhead shot of freshly baked mamon brushed with butter.](https://theunlikelybaker.com/wp-content/uploads/2024/07/15-Softened-Butter.jpg)
Transfer to a wire rack and brush the tops with softened butter (or melted butter if you prefer that).
![Overhead shot of mamon sprinkled with sugar.](https://theunlikelybaker.com/wp-content/uploads/2024/07/16-Sugar-Topping.jpg)
Dip the top of the mamon into sugar (or sprinkle sugar on top) and serve.
Expert baking tips
![Closeup shot of Filipino mini chiffon cake showing tender texture.](https://theunlikelybaker.com/wp-content/uploads/2024/07/7-Filipino-Mini-Chiffon-Cake.jpg)
Easy right? Here are more tips for perfect mini chiffon cakes every time.
- Use room temperature ingredients. They are easier to combine and using room temperature egg whites results to a more stable meringue.
- Separate eggs while cold. However, it’s easier to separate the egg whites from the egg yolks while they’re cold so do that then leave them on the counter for 30 minutes or until they’re room temperature.
- Don’t rush the meringue. When beating the egg whites, don’t go higher than medium speed (using my KitchenAid stand mixer, I stay on speed 3). It takes longer to get stiff peaks but this results to a more stable meringue that won’t deflate after baking.
- Fold gently. You want a homogenous batter with no streaks of egg whites but you’ll want to achieve that without deflating the meringue. You can do this by first lightening your egg yolk mixture with a dollop of meringue before adding all the meringue in. Also, fold gently.
- Bake at the correct temperature. And this is true for all baking. You’ll want to ensure you’re baking at the right temperature. I suggest getting an oven thermometer (you can get one for less than $10).
Troubleshooting guide
![Butter mamon on a plain background.](https://theunlikelybaker.com/wp-content/uploads/2024/07/3-Butter-Mamon.jpg)
Problem | Likely Cause | Possible Solution |
Deflated or collapsed significantly after baking | Egg whites not stable | This means air bubbles collapsed after baking. Stay on low speed and add sugar a little at a time for a more stable meringue. |
Did not rise | Oven temperature too low | If your oven temperature is too low, your mamon will not rise properly. Use an oven thermometer to make sure you’re baking at the correct temperature. |
Dry, dense and rubbery | Batter was over-mixed | Avoid over mixing the batter because doing so results to heavy and dense cakes. |
Mamon was over-baked | Over-baking causes cakes to lose moisture and become dry and rubbery. Check doneness as soon as the mamon turns a light golden brown on top. |
Recipe FAQs
![Pinoy chiffon cake on a plate.](https://theunlikelybaker.com/wp-content/uploads/2024/07/5-Pinoy-Chiffon-Cake.jpg)
Chiffon cake is a kind of sponge cake known for its light and tender texture.
Unlike sponge cakes, which can be made with or without butter, chiffon cakes are always made with oil.
They’re also unique in that they’re leavened with egg whites beaten to stiff peaks, which is then folded into the batter, for that light and fluffy texture they are known for.
If you don’t have mamon molds, you can use a cupcake or a muffin pan lined with paper liners.
This recipe makes 12 mamon using molds so if you’re using a 12-cavity pan which would result to smaller cakes, you’ll need two pans.
Mamon is best enjoyed the day they’re made. If we ever have leftovers, we keep them on the counter loosely covered with foil.
If you’re keeping them for longer, place in a covered container in the fridge.
Mamon is best served the day it’s made but should keep up to 2 days on the counter and a little bit longer when kept in the fridge.
Just note that they will firm up slightly the longer it sits.
Best Filipino cake recipes
Looking to make more Filipino cakes? Check out these reader-favorites:
Happy baking!
Did you make this butter mamon recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest, Twitter and YouTube.
![Closeup shot of mamon showing fluffy texture.](https://theunlikelybaker.com/wp-content/uploads/2024/07/Mamon-Feature-300x300.jpg)
Mamon Recipe
Equipment
Ingredients
Egg Yolk Mixture
- 5 pieces egg yolks from large eggs, room temperature
- โ cup vegetable oil or any neutral oil
- โ cup milk room temperature
- โ cup granulated sugar
- 1¼ cups cake flour sifted
- 1 tsp baking powder
- ¼ tsp salt
Meringue
- 5 pieces egg whites from large eggs, room temperature
- ½ tsp cream of tartar
- โ cup granulated sugar
Topping
- softened butter
- granulated sugar
Instructions
- Preheat oven to 350F. Line mamon molds with paper liners.
- In a large bowl, whisk egg yolks, oil, milk and sugar until incorporated.5 pieces egg yolks, โ cup vegetable oil, โ cup milk, โ cup granulated sugar
- Sift cake flour, baking powder and salt directly into the egg yolk mixture.1¼ cups cake flour, 1 tsp baking powder, ¼ tsp salt
- Stir until combined and set aside.
- In another bowl using a handheld electric mixer or using a stand mixer fitted with the whisk attachment, whisk egg whites and cream of tartar until foamy.5 pieces egg whites, ½ tsp cream of tartar
- Gradually add sugar and whisk to stiff peaks.โ cup granulated sugar
- Fold a dollop of meringue to your flour mixture to lighten it.
- Add the rest of the meringue and fold until well blended.
- Transfer to prepared molds and bake for 20-25 minutes or until the tops turn a light golden brown and spring back when gently pressed.
- Remove from oven but leave in the molds for a few minutes until firm enough to handle.
- Place on a wire rack and brush the tops with softened butter (or melted butter if you prefer that).softened butter
- Dip the top of the mamon into sugar (or sprinkle sugar on top) and serve.granulated sugar
Video
Notes
- If you don’t have mamon molds or liners, you can use a muffin or cupcake pans and line those with muffin or cupcake liners.
- The mamon will deflate a little after baking, this is normal.
- You can also sprinkle some shredded cheese on top, in addition to sugar.
- See post for more tips, FAQs, a troubleshooting guide, and step-by-step photos.
Nutrition
Nutritional information are estimates only.
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