Filipino Mamon Food

MAMON (SPONGE CAKES)

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease 16 muffin cups.
• Stir the flour, 1 cup sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, grated orange peel, vanilla extract, orange juice, and water. Mix well by hand until smooth with no lumps.
• Beat the egg whites with the cream of tartar until foamy in a large glass or metal mixing bowl. Gradually add the 1/2 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the flour mixture into the egg whites. Pour the resulting batter into the prepared muffin cups to about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MAMON (FILIPINO SPONGE CAKE)

Steps:

• Preheat oven to 350°F.
• Sift flour and baking powder in bowl; set aside.
• In a another large bowl, beat egg white and cream of tartar until meringue-like but not stiff.
• Gradually add sugar while beating. Then, add vanilla and vegetable oil.
• Add egg yolks one at a time and continue beating.
• Add cake flour and baking powder and continue mixing.
• Line muffin pans with paper cups and pour mixture about 2/3 full.
• Bake 12 to 15 minutes or until golden brown. Finished when toothpick comes out clean.

FILIPINO MAMON

Steps:

• Pre heat oven to 350 degrees.
• Move rack to middle of oven.
• Place muffin liners directly on a pan that is covered with parchment (so bottoms don't get too brown) no need to use muffin pan.
• Combine cake flour, sugar, and baking powder in a large bowl with a whisk. Add 2 whole eggs, remaining 4 egg yolks, water, vanilla, oil and mix until blended well.
• In another bowl, whip 4 egg whites until frothy, add cream of tartar and whip until medium stiff peaks, want it stiff but not dry.
• Take a dollop (heaping dinner tablespoon) and fold into the flour mixture, until no streaks remain. Take the rest of the egg whites and fold into the batter until no streaks remain.
• Pour batter into cups 2/3 full (I use an ice cream scoop).
• Bake until tops are golden (if needed rotate pan halfway through cooking for even browning) 15-20 minute Or until cake springs back when touched. and toothpick comes out clean.
• *For mocha flavor dissolve 1 heaping tablespoon of instant coffee into water before adding to the dry ingredients.
• ENJOY!