#211_Mamon or Filipino Sponge Cake

What is Mamon?

(pronounced, mah-moon)

When chiffon cake batter or sponge cake batter is baked in those little fluted molds, cup cake style, the finished product becomes mamon. Sometimes they are called mini cakes.

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....

....or you can use any of your favorite chiffon or sponge cake recipes that you may already have.


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.

Addendum:

Don't worry if you don't have those fluted molds to make Mamon....

You can save tuna fish cans or collect them from friends. It took me a while to save about 20 cans. Make sure to wash them thoroughly before using. I had to soak them in soapy water for a couple of days before I got rid of the fishy smell, but it it's all worth it because I love the size and shape of the finished product.

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!

#163_Chocolate Cupcakes with Strawberry Buttercream Frosting

The title already describes what this dessert is.
Yes, these are chocolate cupcakes from
my aunt Betty's (Crocker) cake mix,
iced with buttercream frosting with
finely chopped strawberries.
Each cupcake is then topped with
whipped cream-filled strawberry, which is optional.


This is truly easy and simple to make dessert,
ideal for bridal shower, kids' birthday parties or girls' "PJ" parties.
Actually I made these for two birthdays today,
and it didn't take me very long to do 24 of them.
They are YUMMY!

For the Buttercream Icing:
(for 24 cupcakes or two layer round cake or a flat cake)

Beat (about) 3/4 of a bag of confectioner's sugar
and a stick of softened butter together until fluffy.
Sorry, I don't really measure my ingredients unless I have to.
I just like to eyeball most of the time.
Can add about half a stick of softened cream cheese.
(this is optional but is a great idea)

Fold in about half a cup of chopped strawberries.
Careful not to put too much strawberries because
strawberries "weep" (for lack of term)
when chopped and then makes the frosting runny.

That's exactly what happened with these ones I made here.
The frosting turned out a little thin because
I put in a little too much chopped strawberries.
This is what happens when you don't measure,
good thing I didn't put in waaaay to much.

In a way, I kind of like the effect of the frosting draping down
the sides of the cupcakes, don't you?
It's a good justification!

If you have extra frosting save it for DIPS for fresh strawberries....
Mmmmm! Even YUMMY-ER!!

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#83_Chocolate Cupcakes with Coconut-Pecan Frosting

CHOCOLATE CUPCAKES

Using the Coconut Pecan Frosting

(click here for German Chocolate Cake recipe)

I wanted to make a cake to take to my friend Rose for her birthday luncheon. Considering that she is 70 years old, I wanted to do something that wouldn't look like a kiddy cake. It was 10:00 at night and I couldn't think of anything easier to make and would be presentable more than this recipe. Instead of doing a flat cake which is messy from cutting and serving, I thought that making cupcakes would eliminate this problem.

I used a box of Devil's Food Cake mix to make 24 cupcakes, and the Coconut-Pecan Frosting.

If you have a question regarding this post, you can e-mail me at melypresto@gmail.com