Ube Mamon are soft bites of heaven! Moist, fluffy and delightfully flavored with ube, these sponge cakes make the perfect snack or dessert any time of the day!
Hello, everyone! I’m Sanna from Woman Scribbles and this is my first time to contribute here at Kawaling Pinoy. I’m so excited to share my baking adventures and I can’t wait to get to know you all.
Baking is my passion and you’ll find many delicious baked goodies on my blog. Nothing beats the inviting aroma of bread hot and fresh from the oven!
Ube Mamon is one of my favorite things to make especially when I am craving for something lighter and less sweet than heavily-frosted cakes or cupcakes. I like to make a huge batch every week to have handy as snacks for the kids or for when we have unexpected guests drop by.
These sponge cakes are also portable and convenient to bring along on long road trips or to give out as holiday gifts.
I always get rave reviews whenever I serve ube mamon and for good reason! With delicate crumbs, a delicious hint of ube flavor and the perfect touch of sweetness, these sponge cakes are soft bites of heaven!
Here are a few tips on how to make the best ube mamon:
- 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 when they’re at room temperature.
- I like to use McCormick Ube flavoring but I’ve had equally successful results from Ferna Flavocol brand.
- Use a rubber spatula to gently fold the meringue into the yolk batter. Make sure to fold in 1/3 at a time to avoid from deflating the meringue. That air you whipped into the egg whites is what makes sponge cakes soft and fluffy.
- I used silicone baking cups that are 3-inches deep and 4 inches in diameter.
Please give these ube mamon recipe a try, they’re sure to be your next favorite baking project!
Ube Mamon
Ingredients
- 2 cups flour
- 1 tablespoon baking powder
- 8 large eggs, egg yolks and egg whites separated
- 1 cup sugar
- 1/2 cup milk
- 6 tablespoons oil
- 4 teaspoons Ube flavoring
- 1/2 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 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 for 17 to 20 minutes or until a toothpick inserted in the center comes out clean.
Nutrition
Do you think i could use a large muffin pan?
I haven’t tried it but I think it should work 🙂
Hi there! Can you use grated purple yam if you don’t have the ube extract? If so, how much should I use? Thank you!!!
Hi Melissa. No, please don’t add grated purple yam as it will affect the overall texture. Just omit the ube extract if you don’t have it 🙂
Hi,
I hope you’d have an ube leche flan recipe. These mamon are delish.
Working on it 🙂
If I leave out the ube flavor, will I end up with plain mamon? My mom prefers the plain one.
Yes, you can leave out the ube flavor. The recipe should be fine without it.
If I leave out the ube flavor, will I end up with plain mamon? My mom prefers the plain one.
Hello Lalaine. Do you use fresh milk or canned evaporated milk?
It’s fresh milk (homogenized) 🙂
What kind of oil did you use? vegetable, canola or olive oil?
vegetable or canola oil is fine 🙂
Hi Lalaine, did you use powdered milk or liquid? And what brand?
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 🙂
Thank you and Merry Christmas Lalaine! 🙂
Thank you, Neth! Happy holidays to you and your family as well.
Hi Lalaine, did you use powdered milk or liquid? And what brand?
my comments can’t go through. am i blocked? lol!
No, of course not. I am working on responding and approving comments right now. Sorry for the delay 🙁
hello! did you use a regular muffin mold/pan? para kasing malapad ung mamon kesa sa regular muffin.
tengkyu again neighbor.
may
Hello Neighbor,
Wanna used mamon molds, I believe she found them on Amazon.She.said they’re called large individual muffin tins.
Did u use all purpose flour po?
Yes 🙂
WHERE TO GET THE UBE FLAVOR?
No ube flour, just regular flour and add ube extract for aroma and flavor 🙂
I HAVE NEVER SEEN UBE EXTRACT, NOT COMMON.
Do you have Asian supermarkets near you? Amazon I am sure carries this extract as well.
hi neighbor! did you use a regular muffin pan/mold?
Sanna used the individual silicone baking cups 🙂
A must try. I have been wanting to let my children try Mamon, and this looks so easy to make. Thanks for the recipe.
Thanks, Shobee 🙂
Pwede po ba steam?
I am sorry, it has to baked. Iba Ang texture pag steam 🙁
Does this require specific size of egg?
Large eggs, please 🙂
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/
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?
there ‘s a lot of Filipino/Asian stores in Vancouver