Filipino Mamon Sponge Cake is a delightful treat that brings a taste of the Philippines into your home. This fluffy and light cake is perfect for any occasion. With its simple ingredients and easy steps, you can whip up a batch that everyone will love!
Why Make This Recipe
Making Filipino Mamon Sponge Cake is a great idea because it’s so quick and simple! Whether you’re hosting a gathering or just want a sweet snack for your family, this cake is always a hit. It’s soft, airy, and oh-so-delicious. Plus, it’s an amazing way to explore and enjoy Filipino flavors right in your kitchen!
How to Make Filipino Mamon Sponge Cake
Ingredients:
- 1 cup cake flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 eggs, separated
- 3/4 cup sugar
- 1/4 cup milk
- 1/4 cup melted butter
- 1 tsp vanilla extract
- Sugar for dusting
Directions:
- Preheat your oven to 350°F (175°C). Grease and line your muffin pans to make sure your cakes come out easily.
- In a bowl, sift together the cake flour, baking powder, and salt. Set this mixture aside for now.
- In another bowl, beat the egg yolks and sugar until they become thick and creamy.
- Add the milk, melted butter, and vanilla extract to the egg yolk mixture. Stir until everything is well combined.
- Gradually mix in the dry ingredients until you have a smooth batter.
- In a clean bowl, beat the egg whites until stiff peaks form. This step is key for making the cake fluffy!
- Gently fold the whipped egg whites into the batter without deflating it.
- Pour the batter into your prepared pans and bake for 15-20 minutes. They should be golden and a toothpick should come out clean.
- Let the cakes cool, then dust with sugar before serving to add a sweet finish!
How to Serve Filipino Mamon Sponge Cake
Serve the cake warm or at room temperature. It’s great on its own or paired with a cup of coffee or tea. You can also add a garnish of fresh fruits for a refreshing twist!
How to Store Filipino Mamon Sponge Cake
To store your cakes, place them in an airtight container. They can last for about 2-3 days at room temperature. For longer storage, consider refrigerating them, but be sure to eat them within a week.
Tips to Make Filipino Mamon Sponge Cake
- Make sure to beat the egg whites well to achieve stiff peaks; this is crucial for a light texture.
- If you find the batter too thick, add a little more milk to reach your desired consistency.
- Dust the cakes with sugar just before serving for the best presentation.
Variation
You can try adding lemon or orange zest to the batter for a citrusy flavor. Also, consider topping the cake with whipped cream and fresh berries for an extra treat!
FAQs
1. Can I use all-purpose flour instead of cake flour?
Yes, you can use all-purpose flour, but the texture might be slightly denser.
2. How can I ensure my cake rises well?
Make sure your egg whites reach stiff peaks and be careful not to overmix the batter when folding in the egg whites.
3. Can I freeze this cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and store it in an airtight container for up to a month. Just thaw it at room temperature when you’re ready to enjoy it.
