Mamon is a popular chiffon or sponge cake in the Philippines. This cake is known for its soft and fluffy texture topped with buttercream and grated cheese. Perfect for snack or merienda.


  • 4 egg yolks
  • 1 cup milk
  • ¼ cup vegetable oil
  • 1 ¼ cups cake flour
  • 2 tsp baking powder
  • ½ tsp salt
  • ½ cup white sugar
  • 4 egg whites
  • ½ tsp cream of tartar
  • ¼ cup white sugar
  • 1 tsp vanilla extract (optional)


  • ½ cup softened butter, room temperature
  • ½ cup powdered sugar
  • 1 tbsp milk
  • grated cheese

WATCH: Video on How to Make Cheesy Mamon


  • In a large bowl, sift and combine together the dry ingredients: cake flour, baking powder and salt. Mix to combine and set aside.
  • In a separate bowl, combine the wet ingredients: egg yolks, sugar, vegetable oil, milk and vanilla extract (optional). Mix well.
  • Combine the wet and dry ingredients. Mix until well combined. Set aside.
  • In a mixing bowl, beat egg whites until foamy.
  • Add cream of tartar and continue beating until soft peaks form.
  • Gradually add sugar and beat until stiff peaks form.
  • Combine the batter and meringue.
  • Gently fold the meringue (egg whites) into the batter until well combined.
  • Fill up about 3/4 of each molder with the cake batter.
  • Gently tap each molder to remove air bubbles.
  • Bake in a preheated oven at 170 C for about 25 minutes or until the toothpick inserted in the center becomes clean.
  • To make the buttercream, combine the butter, powdered sugar and milk. Beat until creamy.
  • Spread the buttercream on top of mamon and sprinkle generous amount of grated cheese.

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