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 1/3 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
- 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 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.”
Suzette says
It is yum and the kids ate it.
Gigi says
Would this be an appropriate recipe to bake into a cake? I love the delicate lavender color; most recipes use ube, flavoring and food coloring. Any suggestions? Thank you👍
Lalaine says
Your mamons are perfectly taken out of the molder. How did you do it?Did you grease the molder?Thanks
Liduvina Bautista says
Look delicious thanks for sharing i going to make it
Melissa Bahillo Lopez says
Hello po,can i add po ung ube na ready na para po mas lalong lasang ube and ube flavoring.thank po
Mildred says
Hi, can I use ube powder? Should it be the same amount as ube flavoring? Thanks.
SHIELA AMBROCIO says
HI. CAN I ADD SOME CHEESE ON THE TOP? JUST THINKING IF IT’LL WORK. THANKS
Lalaine Manalo says
Yes, you can 🙂
irene says
Omg!!! This is the recipe I have been looking for! Thanks for sharing!
Nikki says
Hello! Are you able to use ube powder instead of ube extract? If so, how much?
Carisse says
How many pcs mamon can this recipe make? Thanks
Arcie says
What should I do to prevent mamon getting dry and also shrink? Thanks
Luisa says
Can I use cake flour instead of all purpose flour & will it be the same measurement?
Dean says
What flour,all purpose or rice flour?
Lalaine Manalo says
It’s all-purpose flour 🙂
Cely says
Ops sorry po, di ko masyado nakita un oil sa ingredient 😂
Cely says
You’re missing oil quantity in your ube mamon ingredients but mentioned in your preparation 😛 how much oil do you used? Salamat po
Estelle says
May I use coconut milk and coconut oil instead?
Lalaine Manalo says
I haven’t tried them. Let me know how they turn out 🙂