Skip to main content

Mamon/Light Sponge Cake

Hi Shirley,
thanks for the update/correction. Any suggestion on what was wrong with the way I'm baking a mamon using the chiffon cake recipe I found on a cooking book, it always shrink when cooled down, unlike when I take it out from the oven still hot the entire mold is filled up. Originally the recipe required only 88grams vegetable oil & some flavoring like vanilla or lemon. Does it have a big effect in it's volume when I replace the oil with 100grams salted butter? 'cause I want a more buttery taste mamon. By the way the following is the recipe I've used.
cake flour---------   200g
baking powder---    12g
salt----------------    3g
salted butter-----     100g ------- golden crown butter which is around P30.00 philippine peso/225g- much cheaper than unsalted anchor
white sugar-------    150g
water--------------    140g
8 large egg yolk--- approximate 188g
egg whites from 8 large egg--approx---214g
sugar-----------------80g (for the eggwhite)
cream of tartar---- 2g

Baked it @350 for 15 to 20 min until toothpick comes out clean
Any suggestion will be greatly appreciated
Thanks a lot
Roy Giron

 The shrinking happens and should be just a little bit that is why you normally fill the molds way to the top, no allowance at all as in baking cakes and muffins. If you go to chocolate lover's ask if they sell Ovalet, i know jubilee does, this is a chiffon cake improver used to prevent shrinking.
I think the inclusion of the Golden Crown is also contributing to the collapse,oil is 100 % fat, when margarine is just 84% fat plus water and milk solids. My suggestion is first to use the oil and then grease your mold with plenty of margarine, also melt a bit more about 1-2 teaspoons and drizzle on each mold.  That way when you invert them the butter will drip over the mamon. This is what the baker in the bake shop i apprenticed for way back twenty some years ago.
Magnolia also has a product called FLAVOR - IT, BUTTER FLAVORED OIL BLEND which is where i got my recipe, when i ran out of it, i just used the oil. Maybe Chocolate Lover's has it.

Also check your whipping procedure, your whites should be stiff because if not, your cake will collapse.

hope this helps

sher  Note: Roy was a former student of mine from the Philippines. Mamon making was not part of our hands on class since it is a cake, i teach only breads and basic cakes and pastries due to time constraints. I give priority to my Bread making sessions so i really did not have the time to open Cake sessions but i wish i did include the Mamon.


Popular posts from this blog

3rd Class Flour, What's It All About

For starters i cannot make this Hard Monay if i did not bring any 3rd class flour or soft weak flour to New York. Once i ran out of 3rd class and tried Cake Flour, it turned bad, do not even think of using All Purpose, it will be soft but not chewy as this one made with yes, 3rd class indeed. So third class is hard to find here in the US if you will use that term. You have to say or look for soft wheat flour, that's it, not hard wheat flour, not cake or All purpose but something in between these two. It is easy to find in the Phil., just ask your local bakery suppliers and they know it is Tercera. Tercera is not for bread, bakers use it basically for cookies, cakes and other pastries, but we bakers know how to create bread recipes using part of this flour with the bread flour or hard wheat flour. It makes a softer version of any of your fave breads, with a cheaper price tag. Plus if i own a bakery, i get to use the third class for my cakes and cookies, lowering my food cost i…

July Session

This is the only session I had so far where i used 2 different brands of flour which is Globe by Universal Robina and Sun Moon Star by Pilmico.Now, if you have attended my class, and I know some of my former students still read my blog then you know that i preach water and adore first class flours with a high protein content. Anything that is lower than my expected level is out of the book just like this popular brand I will call Brit (not it's real name). If you know your history and you bake breads, you know what this brand is. Now, you can certainly email me so I can divulge to you in secret what this horrible I mean disappointing brand of first class is.First off, it does not deserve it's price tag. Too expensive for an over P800.00 per sack flour when a P720.00 sack can use up more water. Why is that important? Well, too long to discuss but I hope your teacher can tell you why. If not, then you went to the wrong school.So here I am, using my student's flour ( they alr…

Baking Pandesal, Once Again on Proofing

I finished my one one one last August, fortunately my student arrived and made it on time before i left or went back to New York. Originally, she was asking for a September 23 to 27 date and since my flight was September 7, i had to decline her request.

I was surprised to hear from her a couple of days later when she changed her mind and decided to go home so she can catch up with me. Paid her deposit and we set the date. 3 days later, she sent me a photo of one of her cook, badly burned and all bandaged up from the hospital. Class postpone. I prayed for her that she gets well so my student can still make it. I was thinking, she would have to wait till December and well, December being a busy month, i have a feeling we will not make it and i have to return her deposit.

Praise G-d, she made it and we had a really really fun session. Her goal was to bake Pandesal and Ensaimada. She has a restaurant in Taiwan and she caters to Pinoys there selling Chicken Inasal which judging from her st…