Easy Mamon Recipes

MAMON (SPONGE CAKES)

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease 16 muffin cups.
• Stir the flour, 1 cup sugar, baking powder, and salt together in a large bowl. Make a well in the center of the flour mixture and add the oil, egg yolks, grated orange peel, vanilla extract, orange juice, and water. Mix well by hand until smooth with no lumps.
• Beat the egg whites with the cream of tartar until foamy in a large glass or metal mixing bowl. Gradually add the 1/2 cup sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold the flour mixture into the egg whites. Pour the resulting batter into the prepared muffin cups to about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

MAMON (FILIPINO SPONGE CAKE)

Steps:

• Preheat oven to 350°F.
• Sift flour and baking powder in bowl; set aside.
• In a another large bowl, beat egg white and cream of tartar until meringue-like but not stiff.
• Gradually add sugar while beating. Then, add vanilla and vegetable oil.
• Add egg yolks one at a time and continue beating.
• Add cake flour and baking powder and continue mixing.
• Line muffin pans with paper cups and pour mixture about 2/3 full.
• Bake 12 to 15 minutes or until golden brown. Finished when toothpick comes out clean.

SUPER SIMPLE SALMON

Steps:

• Stir together the garlic powder, basil, and salt in a small bowl; rub in equal amounts onto the salmon fillets.
• Melt the butter in a skillet over medium heat; cook the salmon in the butter until browned and flaky, about 5 minutes per side. Serve each piece of salmon with a lemon wedge.

EASY HOMEMADE MAYONNAISE

Steps:

• Place light olive oil, egg, lemon juice, Dijon mustard, salt, and pepper together in a bowl. Use a hand-held immersion blender to blend mixture together, placing the blade directly on top of the egg yoke. Pull up the immersion blender slowly when fully emulsified, taking care not to over blend. Store in a tightly closed container; refrigerate until using.

EASY, NO-MESS BAKED SALMON

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lay salmon fillet skin-side down on a wide piece of aluminum foil.
• Drizzle olive oil and balsamic vinegar over salmon. Sprinkle lemon pepper, lemon juice, and salt on top. Fold foil up and over the fillet, tenting it at the top. Roll top down to seal salmon in foil. Transfer to a baking sheet.
• Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes.

EASY MAMON (FILIPINO SPONGE CAKE) RECIPE

Steps:

• In a mixing bowl, add-in the egg whites. Whisk until frothy, and soft peaks begin to form.
• Gradually add-in the sugar. Beat until you have soft and stiff peaks.
• In a mixing bowl, add-in the cake flour, baking powder, granulated sugar, salt, and lemon zest. Mix until well-incorporated.
• Slowly pour-in the egg yolk, vanilla extract, melted butter, and water. Mix until well-incorporated and a batter is formed.
• Gradually add-in the meringue into the batter. Mix until well-blended.
• Lightly grease mamon molds or baking cups with butter or oil. Pour-in the batter into the molds until about ¾ full.
• Place in a baking tray and then transfer to the oven. Bake for 15 minutes over about 325F or until golden, soft and fluffy. Insert a toothpick in the center and see if it comes out clean.
• Let it cool. Serve and enjoy!

FILIPINO MAMON

Steps:

• Pre heat oven to 350 degrees.
• Move rack to middle of oven.
• Place muffin liners directly on a pan that is covered with parchment (so bottoms don't get too brown) no need to use muffin pan.
• Combine cake flour, sugar, and baking powder in a large bowl with a whisk. Add 2 whole eggs, remaining 4 egg yolks, water, vanilla, oil and mix until blended well.
• In another bowl, whip 4 egg whites until frothy, add cream of tartar and whip until medium stiff peaks, want it stiff but not dry.
• Take a dollop (heaping dinner tablespoon) and fold into the flour mixture, until no streaks remain. Take the rest of the egg whites and fold into the batter until no streaks remain.
• Pour batter into cups 2/3 full (I use an ice cream scoop).
• Bake until tops are golden (if needed rotate pan halfway through cooking for even browning) 15-20 minute Or until cake springs back when touched. and toothpick comes out clean.
• *For mocha flavor dissolve 1 heaping tablespoon of instant coffee into water before adding to the dry ingredients.
• ENJOY!