Steamed Mamon Filipino Sponge Cake
Experience the light and airy delight of Steamed Mamon, a Filipino sponge cake that’s as soft as a cloud and brimming with sweet, buttery goodness! This easy-to-follow recipe skips the oven and utilizes a steamer to achieve the perfect, moist texture that melts in your mouth. Made with simple ingredients like all-purpose flour, eggs, evaporated milk, and a touch of vanilla, this classic treat is elevated with the optional addition of grated cheese for a savory twist. Perfect for merienda (snack time) or as a delightful dessert, these individual-sized cakes require minimal effort and are ready in under an hour. Serve warm or at room temperature and let every bite transport you to the heart of Filipino home cooking!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.75 cup Granulated sugar
- 4 large Eggs
- 0.25 cup Evaporated milk
- 0.25 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.25 cup Cheese (for topping, optional)
Instructions
Prepare the steamer by filling it with water and bringing it to a boil over medium heat. Grease your mamon molds (or cupcake molds) with butter and set them aside.
In a mixing bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In another large mixing bowl, beat the eggs using an electric mixer or whisk until they are pale and frothy (around 2–3 minutes).
Gradually add the granulated sugar to the eggs while beating continuously until the mixture is thickened and forms a ribbon when lifted with the whisk (about 5–6 minutes).
Add the vanilla extract and mix briefly to combine.
Fold the dry ingredients into the egg mixture in thirds, gently folding with a spatula after each addition to avoid deflating the batter.
In a small saucepan, melt the butter over low heat. Add the evaporated milk and stir to combine, then remove from heat.
Slowly pour the melted butter and milk mixture into the batter, folding gently until fully incorporated.
Pour the batter into the greased molds, filling each mold about 3/4 full.
Place the filled molds into the steamer. Make sure there is enough space between each mold to allow steam to circulate.
Cover the steamer with a clean kitchen towel before placing the lid on top to catch any condensation and prevent it from dripping onto the cakes.
Steam the mamon for 20–25 minutes or until a toothpick inserted into the center of a cake comes out clean.
Remove the molds from the steamer and let the cakes cool slightly before removing them from the molds.
Top with grated cheese, if desired, and serve warm or at room temperature.
Nutrition Facts
Calories |
1801 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.5 g | 81% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 873 mg | 291% | |
| Sodium | 1786 mg | 78% | |
| Total Carbohydrate | 255.0 g | 93% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 158.7 g | ||
| Protein | 57.4 g | 115% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 745 mg | 57% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 672 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
