[VIDEO] Small Batch Mini Chiffon Cakes (Filipino Mamon) (2024)

From time to time I have this urge to make something that made me feel and remember home. I’m from Philippines and I moved to Canada almost 8 years now. I do mostly cooking there than baking. With my life revolving around my work, cooking is the only must thing that I did aside from working. I did not even have a chance to bake a single thing on my own. To be honest, I was not interested in baking back then, it was only when I moved here that I started to get into it.

I have more extratime on hand here so I have plenty of time to experiment and try new things. This goes without saying that all of the cake desserts and pastries I enjoyed there was store-bought, never homemade. My mom is an amazing cook! She can make even the simplest dish taste great beyond believe, and she made fantastic Filipino dessert too, but never pastries. For pastries and cake, we usually bought from bakeshop, our favorite are “Red Ribbon” and “Goldilocks” bakeshop. These two bakeshop makes amazing cakes and pastries, and always our go to for occasions needing cakes and desserts. This is where we usually buy this “Mamon” or in North America, it’s basically Chiffon Cake .

About this Cake

As I’ve said, this is basically a Chiffon Cake. Some may argue and call it Sponge Cake probably because of the similar light fluffy texture. The appearance itself could be deceiving, I honestly couldn’t even tell if it is a Sponge Cake or a Chiffon Cake by just cooking at it. I literally have to know the ingredients to tell which one it is. By texture, Chiffon Cake is light but more compact as compared to Sponge Cake which is lighter because it doesn’t use oil or butter. To simplify the comparison, I will just point out the difference because the process and technique in making both this type of cake is similar if not 100% the same. The difference lies in the ingredients and a little bit in the process/technique.

• Chiffon Cake: A traditional chiffon cake relies on whipped egg whites for its leavening, along with the help of baking powder. The dry ingredients are first mixed together and then the oil, egg yolks, water, and flavoring agents are incorporated. The whipped egg whites are then folded in to the batter.
• Sponge Cake: A traditional sponge cake is made by beating the egg yolks and sugar until thick and pale in color. Egg whites are whipped to stiff peaks and then folded in the egg yolk mixture. It relies on the air that forms when the egg yolk and egg whites are beaten to act as the leavening agent, as opposed to using baking powder or baking soda. Although, now a days, some recipe uses a leavening agent to add more rise to the cake.

Texture: Light, airy, fluffy and slightly moist. Because the cake uses oil, it doesn’t harden as much when stored in the refrigerator and the texture is better in the long run.

Taste: hmmm … absolutely amazing! It’s not a sweet cake and you wouldn’t feel guilty finishing more than one at a time. I like spreading butter on top and grated cheese to add a slight salty and cheesy flavor, I wouldn’t have it other way.

A traditional Filipino Mamon is baked in this mini cake pans. You can bake it in regular round, square or tube pan but in the Philippines it’s not a Mamon Cake if it doesn’t look like this. I bought this individual pans when I went home in the Philippines since I cannot find it here in Canada. Don’t worry, it will still taste the same even if you use a different baking pan.

I only have 6 mini Chiffon pans and so I adjusted the recipe to make a batch of 6 pieces. I decided to retain the batch of 8 just in case some of you guys have more than 6 mini pans. I also thought that this would also be nice to bake as a big round cake, so the batch of 8 will still be handy to keep for the future. Let me show you how I made this. Let’s get started!

Batch of 8 Ingredients:

• 4 large eggs, yolks and whites separated
• 1/2 tsp cream of tartar
• 1/2 cup of granulated sugar
• 1/4 cup flavorless oil
• 1/3 cup milk
• 1/2 tsp vanilla extract
• 1 1/8 cup cake flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup powdered sugar
• 2-3 tbsp melted butter
• granulated sugar for sprinkling – option
• grated cheese for toppings –
• optional

Batch of 6 Ingredients:

• 3 large eggs, yolks and whites separated
• 1/2 tsp cream of tartar
• 1/4 + 3 tbsp of granulated sugar
• 1/4 cup flavorless oil
• 1/4 cup milk
• 1/2 tsp vanilla extract
• 3/4 cup cake flour
• 1 tsp baking powder
• 1/4 tsp salt
• 3/4 cup powdered sugar
• 2-3 Tablespoon melted butter
• granulated sugar
• grated cheese optional

Instructions:

1. Preheat oven to 170°C/350°F. Line the bottom of Mamon tin molds with a parchment paper, so it is easier to remove once baked. If you cannot find a liner, generously grease it with melted butter or flavorless oil.
2. Whip Egg whites: In a mixing bowl, beat egg whites using a hand or stand mixer at low-speed until foamy (about a minute). Add the cream of tartar and continue beating at medium speed until soft peaks form. Gradually add granulated sugar (a spoonful at a time) and beat until stiff peaks form (When you turn the bowl upside down, the whipped egg white should not drip). Set aside.
3. Egg Yolk Mixture: In a larger mixing bowl, add the egg yolks, oil, milk and vanilla extract. Mix using a whisk until frothy.
4. Flour Mixture + Egg Yolk Mixture: Place the cake flour, powdered sugar, baking powder and salt in a strainer or sifter. Sift the dry ingredients into the egg yolk mixture. After all the dry ingredients are added to the egg yolk mixture, manually fold just to combine and beat at medium speed until the texture becomes lighter and the color lighter too (approx 3-4 minutes). The consistency will be thick and will slowly fall down when you lift it just like in the video.
5. Flour Mixture + Egg Yolk Mixture + Egg White Mixture:Now gently fold in the meringue (egg whites) into the egg yolk and flour mixture in 2-3 addition until well combined.
6. Prepare the Baking Pan:If using a regular round or square pan, simply grease with oil or melted butter and line the bottom with parchment paper. If using a pan like in the video, spray the chiffon mold with oil then dust with all-purpose four. You can skip the dusting of all-purpose flour if you want a lighter color like in the photo, otherwise a brown outer shell like in the video if you dust the pan with flour.
7. Transfer in Baking Pan: Fill up about 3/4 full (about 75-80 grams) of the prepared tins with the cake batter. Gently tap each tin to move air bubbles and to level off the batter. Arrange them on a large baking tray.
8. Bake them for 25-30 minutes or until tops turn golden brown and cake starts to pull-away from the side of the pan. If the sides are still not pulling away and the top is already brown, cover the top with aluminum foil and continue baking for the remaining of the time.
9. Unmold: Immediately invert the tins onto a wire rack lined with parchment paper. Tap the tins to release the cakes. If the cake won’t release by just tapping it, use you fingers to push the side of the cake away from the side of the pan and gently tap and lift the cake to release it. You can also use a bbq stick to pull the cake away from the side of the pan then gently lift using the stick to remove from the pan. If you can find a liner that fits the mold, that would be the easier way to go.
10. Toppings: Brush the tops with melted butter while warm then sprinkle with granulated sugar and grated cheese. Alternatively you can also just dust top with icing sugar.

Makes 6-8

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Recipe adapted from: Foxy Folsky (with my own modification for batch of 6)

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