It has been a very busy two weeks. Finally, I got my much needed me time last weekend, and that me time was mostly spent in the kitchen. June 12 marks the Philippines’ celebration of independence from Spanish colonization, so just to theme up to the occasion, I made some mamon (Filipino sponge cake) cupcakes.
Mamon is one of my favorite treats from the Philippines. Soft and not too sweet. It is one of the “pasalubong” Filipinos usually bring from the Philippines to their loved ones overseas.
Recipe from Panlasang Pinoy
- 1 cup cake flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon cream tartar
- 2 teaspoons lemon juice
- 1/2 cup vegetable oil
- 6 eggs, yolk separated from white
- Combine cake flour and baking powder then mix well. Set aside.
- Combine egg whites and cream of tartar then beat until the mixture becomes somewhat fluffy.
- Gradually add sugar then continue beating until the texture becomes fluffier. Use high speed for this process; this should take around 4 to 8 minutes.
- Add lemon juice and egg yolks then mix again.
- Put-in vegetable oil then mix for a few seconds then gradually add cake flour-baking powder mixture. Continue mixing until the texture becomes smooth.
- Heat the oven to 175 deg C.
- Place cupcake liners on the mold then scoop some of the mixture into the liners. Continue doing this process until all the mixture is used-up.
- Bake for 13 to 16 minutes or until it passes the toothpick test.
- Remove from the oven and let cool.
- Serve. Makes about 18 cupcakes.
I wanted to take a photo of the cake after taking a bite so you can see the texture inside. I totally forgot the plan and almost finished it! See, only one bite left when I remembered to take the photo! *facepalm*
This is a very easy recipe. I will do this again when I have Filipino friends visiting us, they will be delighted for sure.
Thanks for dropping by,