Mamon
Mamon is called Spongecake in other countries. It's technically made out of beaten whites (meringue) and yolks then folded together then later added some dry ingredients and oil.
I found this recipe about 8 months ago but just decided to save it in my files for safekeeping. Early this morning, since I've got nothing to do except browse my files, I came across this recipe in my files and decided to make them.
The texture is really soft and it is moist. Not as fluffy as Goldilocks or Red Ribbon's but it is acceptable. I also increased the baking time since the recipe calls for 12-15 mins, it's not done yet. I baked it around 20 minutes and the result was the picture above. I tried baking the last batch for 25 minutes, and I liked the result of the cake. It's golden brown in color, the type of color I was looking for.
I brushed some butter and sprinkled some sugar on top, to add more texture. I think it will also be nice if you substitute the oil for butter, not only it will give you more color but also much tastier flavor and aroma!
No comments:
Post a Comment