When I was growing up mamon can be purchased from any regular bakery and they were available in just one kind...which was the regular mamon. Nowadays, they have what they call Special Mamon from specialty bake shops. These Special mamon are brushed with melted butter then topped with cheese and sugar. Very calorific!!
Mamon can be made from either Sponge Cake or Chiffon Cake batter. These two types of cakes are very similar to each other in texture and in taste, but one main difference is that Sponge Cake do not contain fat in the form of vegetable oil or butter which makes it a fat-free cake while Chiffon Cake contains fat. It doesn't matter, we Filipinos love both kinds.
Use the Orange Chiffon Cake batter recipe #210,
to make fantastic Mamon....
Pour batter in 24 greased molds, (I use medium size ensaymada molds) then place these molds in sheet pans. (12 molds in a pan). Bake in pre-heated 350 degrees oven for 18 minutes. (test your oven temp. first)
If you don't have the fluted molds, just simply use muffin pans lined with paper liners.
The author of Joy of Baking who owns this recipe that I'm using said to invert the cake immediately upon taking it out of the oven so the cake will not shrink or lose its volume. I can't do that with the mamon in their individual molds, so I just skipped that process.
Hope you'll give this a try. You won't regret you did!
Note from MaMely:
You can use the mamon as a base for strawberry shortcakes, click here. Just spoon some strawberry filling on top of each mamon and top them with cool whip or whipped topping.
Don't worry if you don't have those fluted molds to make Mamon....
Make sure to grease the sides and bottom of the cans really well
before spooning in the batter.
Mamon becomes Taisan
I let the Mamon cooled a little on a wire rack, then brushed them
with melted butter and sprinkled with white sugar.
I used some of the Mamon to make Tres Leches Cake
(click here ), and it was great!