Sourdough Mamon: Filipino Egg Sponge Cake

Sourdough Mamon: Filipino Egg Sponge Cake

Have you ever tried mamon? It’s a delightful Filipino treat—a buttery sponge cake that’s simply fantastic. My first encounter with mamon was a few years ago while browsing through a Filipino grocery store. I couldn’t resist picking one up from the bakery stall attached to the store, and from the very first bite, I was hooked!

Mamon stands out with its airy texture and rich buttery flavor, making it a beloved dessert in Filipino cuisine. What sets this version apart is the addition of sourdough discard, which adds a unique twist. The sourdough discard lends a subtle tanginess that reminds me of a yogurt cake, enhancing the complexity of flavors in this already irresistible treat.

Whether you’re exploring new flavors or enjoying a nostalgic taste of Filipino baking, mamon with sourdough discard is a must-try for anyone who appreciates a delicious twist on a classic simple dessert.

Sourdough Mamon: Filipino Egg Sponge Cake

Looking for more ways to incorporate sourdough discard in dessert? Try these recipes out:

Sourdough Mamon: Filipino Egg Sponge Cake

Sourdough Mamon is a delightful Filipino treat that combines the tangy goodness of sourdough with the soft, fluffy texture of an egg sponge cake. It's characterized by its lightness and slight tang, making it a unique twist on the traditional mamon.
Prep Time15 minutes
Cook Time20 minutes
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: Filipino
Keyword: cake, pastry, sourdough discard
Servings: 10 cup cakes

Equipment

Ingredients

  • 80 g sourdough discard
  • 35 g cake flour or all purpose flour
  • 100 g cane sugar
  • 1/4 tsp salt
  • 2 eggs
  • 1/4 tsp cream of tartar
  • 1/4 tsp vanilla extract
  • 56 g butter

Instructions

  • Start by sifting together flour, baking powder, 50g of sugar, and salt in a bowl. Set this dry mixture aside.
    Melt the butter and set it aside.
    Then, separate the egg yolks from the egg whites.
  • Using an electric mixer, beat the egg whites with cream of tartar until it is frothy. Gradually add in 50g of sugar and continue to beat until soft peaks form.
  • Slowly add the egg yolks, vanilla and sourdough discard into the egg whites and mix until everything is just combined. Then, gradually add the flour mixture followed by the melted butter.
  • Preheat the oven to 325F.
  • Prepare a muffin tin with 10 liners or use silicone baking cups.
    Divide the batter into the baking cups and bake for about 18-20 minutes or until the cakes are golden and a toothpick inserted in the center comes clean.

Notes

Adapted from Kitchen Confidante

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