Ube Mamon are soft bites of heaven! Moist, fluffy, and delightfully flavored with ube, these mini sponge cakes make the perfect snack or dessert.
Ube Mamon are one of my favorite baked treats to stock up on. I usually keep half a dozen in the freezer for a filling midday snack or when unexpected guests drop by. They're also convenient and portable to bring along on long road trips or to give out as holiday gifts.
These sponge cakes are always a hit, and for good reason! With delicate crumbs, a delicious hint of ube flavor, and the perfect touch of sweetness, they're soft bites of heaven!
Best eggs to use
Fresh eggs are best for making meringue. The whites take longer to whip, but the resulting foam is more stable with strong and uniform bubbles.
Baking tins
You can use silicone baking cups or mamon tins. The size used in the recipe is 3 inches deep and 4 inches in diameter.
Helpful tips
- Separate the egg yolks from the egg whites while they are still cold from the refrigerator.
- Do you know the easiest way to separate yolks from whites? Use a funnel! The egg white will slip through the funnel, leaving the yolk intact.
- Let the egg whites stand for about 30 minutes before whipping, as they get the most volume at room temperature.
- Use a rubber spatula to fold the meringue into the yolk batter gently. Fold in ⅓ at a time to avoid deflating the meringue. That air you whipped into the egg whites makes sponge cakes soft and fluffy.
Serving suggestions
- Enjoy these ube mamon for breakfast or a midday snack with coffee or tea.
- For extra flavor, brush the top with softened butter, and sprinkle with sugar and shredded cheese.
Storage instructions
- Wrap each sponge cake tightly with cling film and place in a resealable bag. Refrigerate for up to 5 days or freeze for up to 3 months.
- Thaw out the frozen cakes in the refrigerator one day before serving.
More baked goods
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 8 large eggs, egg yolks and egg whites separated
- 1 cup sugar
- ½ cup milk
- 6 tablespoons oil
- 4 teaspoons Ube flavoring
- ½ teaspoon cream of tartar
Instructions
- Preheat oven to 350 F.
- Combine flour and baking powder in a bowl and set aside.
- In a large bowl, beat the egg yolks on medium speed until lighter in color and slightly thicker.
- Add ½ cup of the sugar and stir until incorporated. Add the milk, oil, and ube flavoring and stir until combined.
- Add the flour mixture in two additions and stir until the batter is smooth.
- In the bowl of a stand mixer ( or use a handheld mixer), whisk the egg whites until frothy. Add the cream of tartar and continue whisking until soft peaks form. Gradually add the remaining ½ cup sugar while beating until the egg whites form firm, shiny peaks.
- Fold about a third of the meringue into the yolk mixture to thin down the consistency of the yolk batter. Using a rubber spatula, gently fold in the remaining meringue ⅓ at a time.
- Once the batter is uniform in color, spoon into large muffin molds until ⅔ full.
- Bake in the preheated oven for 17 to 20 minutes or until a toothpick inserted in the center comes out clean.
Notes
- Separate the egg yolks from the egg whites while they are still cold from the refrigerator.
- Let the egg whites stand for about 30 minutes before whipping, as they get the most volume at room temperature.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Cynthia says
If I leave out the ube flavor, will I end up with plain mamon? My mom prefers the plain one.
Geraldine says
Hello Lalaine. Do you use fresh milk or canned evaporated milk?
Lalaine says
It's fresh milk (homogenized) 🙂
Malou says
Hello Ms. Lalaine,
I just want to ask what does it mean if you fold batter 1/3 at a time?? Just making sure, is it 1/3 of the batter at a time? lol. HOpe question makes sense.
Also, if i make a coffee flavor mamon, how much of instant coffee do you think is needed (if you have an idea).
Thanks as always
Malou says
Pahabol po, does this version crumble easily. I ask because im in the process of experimenting a fluffy cake replacing instant coffee granules for ube then putting mascarpone filling. Im trying to make my own version of Tiramisu. I really love a fluffy, mamon-like base cake in Tiramisu. 🙂 Would appreciate your input 🙂
Lalaine Manalo says
Yes, you fold 1/3 meringue at a time so you don't deflate it too much 🙂 I haven't tried making this into a coffee mamon but I think it's better to dissolve the instant coffee granules in water (very strong) and use the same amount of the coffee liquid as the amount of ube extract called for in the recipe.
Michelle says
What kind of oil did you use? vegetable, canola or olive oil?
Lalaine says
vegetable or canola oil is fine 🙂
Neth says
Hi Lalaine, did you use powdered milk or liquid? And what brand?
Lalaine says
Hello Neth
It's liquid milk, I think it's referred to as fresh milk if you're in the Philippines. Any brand of homogenized milk will do 🙂
Neth says
Thank you and Merry Christmas Lalaine! 🙂
Lalaine says
Thank you, Neth! Happy holidays to you and your family as well.
Net says
Hi Lalaine, did you use powdered milk or liquid? And what brand?
Kathy says
Is it possible to use the regular sized muffin pan? Sorry i dont have the larger muffin molds. Thank you!
Lalaine Manalo says
Yes, you can use regular size muffin pans. 🙂
Tina Driz says
Hi I wanted to try the real ube mashed instead of putting extract, will that change the consistency of the batter for mamon? or just try the yema bread rolls recipe instead since I wanted to try both recipes anyway (not the same day) lol.....
Lalaine Manalo says
Hi, Tina,
I haven't tried adding mashed ube and unfortunately, I think that would change the texture of this mamon. I'd probably go for the yema bread rolls for now 🙂
May says
my comments can't go through. am i blocked? lol!
Lalaine says
No, of course not. I am working on responding and approving comments right now. Sorry for the delay 🙁
MayBe says
hello! did you use a regular muffin mold/pan? para kasing malapad ung mamon kesa sa regular muffin.
tengkyu again neighbor.
may
Lalaine says
Hello Neighbor,
Wanna used mamon molds, I believe she found them on Amazon.She.said they're called large individual muffin tins.
Fiona says
Did u use all purpose flour po?
Lalaine says
Yes 🙂
JESSIE says
WHERE TO GET THE UBE FLAVOR?
Lalaine says
No ube flour, just regular flour and add ube extract for aroma and flavor 🙂
JESSIE says
I HAVE NEVER SEEN UBE EXTRACT, NOT COMMON.
Lalaine says
Do you have Asian supermarkets near you? Amazon I am sure carries this extract as well.
MayBe says
hi neighbor! did you use a regular muffin pan/mold?
Lalaine says
Sanna used the individual silicone baking cups 🙂
shobee says
A must try. I have been wanting to let my children try Mamon, and this looks so easy to make. Thanks for the recipe.
Lalaine says
Thanks, Shobee 🙂
Abba m. Dela Cruz says
Pwede po ba steam?
Lalaine says
I am sorry, it has to baked. Iba Ang texture pag steam 🙁
Ivy says
Does this require specific size of egg?
Lalaine says
Large eggs, please 🙂
Pie Mtnz says
What kind of flour , I will use? Cake flour or All Purpose flour?
where can I buy Ube McCormick flavor or the Ferna Brand in Vancouver, Canada/
Lalaine says
Hello Pie
It's all purpose flour. I am not sure where to buy in Canada, I live in the U.S. You might want to try Amazon, maybe?
Cathy says
there 's a lot of Filipino/Asian stores in Vancouver