What’s up guys? Today, we’re are going
to show to make one of our favorite Filipino desserts – Mamon! Mamon is a super fluffy
Filipino sponge cake, that’s topped off with shredded cheddar cheese and sugar! To make Mamon, first you want to start off
by separating some egg yolks and egg whites. In total, you’re going to need 10 eggs.
By the end you’ll want 8 egg yolks and 10 egg whites, each in their own mixing bowls. Next, we’re going to prepare our dry ingredients!
In a new mixing bowl, start off by pouring in 2 ¼ cups of cake flour. Followed by 1
cup of sugar, 1 teaspoon of salt, and 3 teaspoons of baking powder. Then just mix it all together! Afterwards, you’ll want to prepare the wet
ingredients! In the bowl with all of your egg yolks, first pour in ½ a cup of oil.
Then add in ¾ cup of water, 1 teaspoon of vanilla extract, and 3-5 drops of yellow food
coloring. Now just give everything a good thorough mix. Next, take your wet ingredient mixture and
pour it into your dry ingredient mixture. Using a whisk, blend everything together until
the mixture is nice and smooth. At this point, it’s time to fluff up your
egg whites! If you’re using a Kitchen Aid, secure the bowl to its base. And set the speed
to high. Then, immediately add in 1 teaspoon of cream of tartar, and ½ a cup of sugar.
We highly recommend using some type of electric mixture for this part, otherwise, your arm
just might fall off trying to fluff up your egg whites. Allow your electric mixer to mix
everything until you have stiff peak. By the time it’s done, it should be extra fluffy! Now, take your fluffy egg whites and
set it next to your other mixture you prepared from earlier. If necessary, you can wake the
batter up with a whisk if it seems like it settled a bit. Afterwards, using a ladle or
large serving spoon, pour in one scoop of the yellow Mamon mixture into the bowl with
your egg whites. For this part, we’re going to be using the “cut and fold” method
to incorporate the ingredients together, so that we don’t agitate the ingredients too
much. It’s super important that you be as gentle as possible, otherwise you might end
up with a denser texture to your cake. Continue to gradually add in the yellow batter, cutting
and folding in between, until everything has been fully incorporated. When you’re done,
it’s time to start filling your molds! Before filling your molds, spray the insides
with cooking spray, so that your Mamon don’t stick! Now just go ahead and pour in your
batter into your molds. Make sure to fill them to about 3 quarters of an inch from the
top, so that they have room to rise. Brioche
molds are almost identical to the Mamon molds, so if you looking to get some, we have a link
in the description! Once you’re done filling your molds, take
each one and drop them onto your table a couple times. This’ll help release any trapped
bubbles that might have formed in the batter. Afterwards, just bake your mamon in an oven
that’s been preheated to 325 degrees for about 20 minutes. When they’re done baking, allow them to cool for a few minutes, or until they’re cool to the touch. Once
they’re ok to handle, carefully remove your Mamon from their molds. If the edges get stuck,
you can use a toothpick to help release them. Next, spread a thin layer of spreadable butter
on top of each of your Mamon. And then using a grater, shred a generous amount of canned
cheddar cheese on top. Be sure to use canned cheddar cheese specifically because it compliments
the Mamon best. If you’re looking to use the same exact cheddar cheese that we’re
using, we have a link in the description! Finally all you have to do is sprinkle some
sugar on top! And your Mamon are good to go! These Mamon are insanely fluffy! If you’ve
never had Mamon before, you’re missing out! They’re talagang tasty!