“Buttery, soft, moist and airy describes this very popular Filipino pastry cake. Great plain or topped with grated cheddar cheese. This will remind you of the iconic mamon of Goldilocks Bakeshop.”
SPECIAL MAMON (SPONGE CAKE)
8 egg whites (separate the whites from the yolks in different bowls)
1 teaspoon cream of tartar
3/4 cup granulated sugar
8 egg yolks
1/2 cup sugar
1/3 cup water
1 tablespoon baking powder
1/2 teaspoon salt
1 3/4 cups cake flour, sifted
1/3 cup melted butter
1/4 teaspoon lemon extract
1/4 teaspoon orange extract
Preheat oven at 350°F or (176°C)
In a mixing bowl, beat 8 egg whites with 1 teaspoon cream of tartar set mixer to high speed. Slowly add 3/4 cup granulated sugar and beat until soft peak (about 4 minutes). Set aside.
In another bowl, beat 8 egg yolks (at room temperature), 1/2 cup sugar and 1/3 cup water, using an electric mixer set to high speed until thick:
Check and test if all sugar granules are dissolved, then adjust beat under low speed and add 1 tablespoon baking powder, 1/2 teaspoon salt, 1 3/4 cups sifted cake flour, 1/3 cup melted butter (cooled down), 1/4 teaspoon lemon extract, and 1/4 teaspoon orange extract.
Using a spatula, fold in the yolk mixture into the whites. Making sure not to break the air inside. Do not mix but use the folding technique in baking.
Grease with melted butter 14 big mamon tins or moulds with paper liners or 20 small tins or moulds.
Pour the mamon mixture into the greased molds, 3/4’s full. Leave a small space allowance as it bakes and becomes fluffy.
Bake the mamon for 12 to 15 minutes or until a toothpick inserted in the center comes out clean. Let it cool first.
When done, brush the mamon with melted butter for plain. For special mamon sprinkle with grated cheddar cheese on top. Enjoy!
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