The other day I had a Goldilocks™ Mocha Mamon. I can't remember if I had this before and I was surprised that I loved it. I didn't care much for their other baked goods but their mamon is sure yummy, soft, fluffy, and most important, not cloyingly sweet.
Mamon, Philippine-style chiffon cakes, are small at about 3 inches, and weigh 50 grams (2 ounces) or less. The term mamon is a Spanish word that denotes breasts, as in a suckling baby. That's probably the reason it's shaped into small round cakes and sold individually instead of the usual tiered 8 or 9 inch round cakes. I've made them before, the recipe is here. The difference is the use of a little butter in the Goldilocks™ recipe and it has less sugar too which I prefer. I only made half a recipe but will bake them again and will add espresso coffee grains for the mocha version. The home baked mamon following the recipe from their bake book is as good as their product. This mamon recipe is definitely a keeper.
The book says to use 14 mamon molds which I don't have. The book also doesn't specify the size of each mold. I have several 4-inch tartlet molds which are larger but very short and my other molds are smaller and taller but they taper at the bottom. Whichever molds you use, I suggest to fill almost to the top because the cakes will shrink a little bit once out of the oven.
½ cup salted butter, whipped until very light
1 cup unsifted cake flour
6 tablespoon extra fine sugar (blend in blender until almost powdery)
½ teaspoon baking powder
6 eggs, separated
¼ cup melted and cooled butter
¼ cup water
¼ teaspoon cream of tartar
½ cup extra fine sugar
- Preheat oven to 325° F.
- Brush molds generously with whipped butter; set aside.
- Sift together flour, baking powder, and sugar 3 times; set aside.
- In the bowl of a standing mixer, beat together on low speed the egg yolks, melted butter, and water until fully blended. Gradually add flour mixture and beat for 3 minutes. Transfer into a small bowl and set aside.
- Wash the bowl well and wipe dry. With a wire whisk, beat egg whites and cream of tartar over medium-high speed until doubled in volume. Gradually add sugar and beat to medium peaks.
- Mix a cup of beaten egg whites to the egg yolk mixture to lighten it. Quickly but gently cut and fold the egg yolk mixture into the egg whites.
- Carefully spoon cake batter almost to the top of the molds. Bake for 15 to 18 minutes.
- Remove immediately from molds and cool completely on wire rack.