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.
You can use silicone baking cups or mamon tins you can buy. The size used in the recipe is 3 inches deep and 4 inches in diameter.
- 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 1/3 at a time to avoid deflating the meringue. That air you whipped into the egg whites makes sponge cakes soft and fluffy.
How to serve and store
- 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.
- To store, 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.
- 2 cups flour
- 1 tablespoon baking powder
- 8 large eggs, egg yolks and egg whites separated
- 1 cup sugar
- 1/2 cup milk
- 8 tablespoons oil
- 4 teaspoons Ube flavoring
- 1/2 teaspoon cream of tartar.
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 1/2 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 1/2 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 1/3 at a time.
Once the batter is uniform in color, spoon into large muffin molds until 2/3 full.
Bake in the preheated oven for 17 to 20 minutes or until a toothpick inserted in the center comes out clean.