Fluffy Mamon (Chiffon Cake)

My aunt and her family are spending the weekend with us, and earlier today, we decided to make fluffy mamon (chiffon cake).

Recipe is from Heart of Mary!


  • cup + 2 tablespoon cake flour (sifted)
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 12 tablespoon white sugar
  • 1/4 cup corn/canola oil
  • 4 egg yolks from large eggs, at room temperature
  • 1/3 cup of water
  • 1/2 teaspoon butter , vanilla, lemon or orange extract
  • 4 egg whites

  • 1/4 teaspoon cream of tartar

Note: the pictures below reflect 3 batches!


1. Preheat oven to 340 degrees Fahrenheit. In the meantime, sift cake flour, baking powder, salt, and 6 tablespoons of white sugar in a large bowl.

In a separate bowl, combine 1/4 cup of corn/canola oil, 4 egg yolks, 1/3 cup of water, 1/2 teaspoon of vanilla extract.


Gradually add the dry ingredients with the wet ingredients.



2. Using an electric mixer, beat egg whites and cream of tartar until frothy.


Once the egg whites start to form bubbles, gradually add the remaining 6 tablespoons of sugar.



Whisk egg whites until soft and foamy peaks start to form.

3. Gently fold in the egg white mixture with the egg yolk mixture.



4. Grease fluted tin cans with melted butter thoroughly. This will ensure the cakes slip off easily later.


Evenly distribute mamon batter. Do not overfill the tin cans because the batter will rise and expand in the oven. Give each tin can a gentle shake and tap to remove air bubbles. Arrange them in a large baking tray.

5. Bake for 20 minutes or until the top is golden brown. Observe closely. The batter will rise in just a few minutes.



6. After removing from the oven, immediately invert the tin cans into wax paper. Tap the tin cans to release the cakes. These will be super hot, so be careful not to burn your fingers!

*Waiting until the cakes have cooled off will make the process of removing them from the tin cans more challenging.


7. Turn the cakes over. While the cakes are still warm, brush their tops with melted butter and sprinkle with granulated sugar. Enjoy!



8. Since we are not going to consume all the cakes at once, we decided to package the fluffy mamon in individual plastic bags to preserve their moisture.



Thank you for reading!

Anicka Nadine

2 thoughts on “Fluffy Mamon (Chiffon Cake)

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