Ube Mamon are soft bites of heaven! Moist, fluffy and delightfully flavored with ube, these mini sponge cakes make the perfect snack or dessert.
Hello, everyone! I’m Sanna from Woman Scribbles and this is my first time to contribute here at Kawaling Pinoy. I’m so excited to share my baking adventures and I can’t wait to get to know you all.
Baking is my passion and you’ll find many delicious baked goodies on my blog. Nothing beats the inviting aroma of bread hot and fresh from the oven!
Ube Mamon is one of my favorite things to make especially when I am craving for something lighter and less sweet than heavily-frosted cakes or cupcakes. I like to make a huge batch every week to have handy as snacks for the kids or for when we have unexpected guests drop by. They’re also portable and convenient to bring along on long road trips or to give out as holiday gifts.
I always get rave reviews whenever I serve ube mamon and for good reason! With delicate crumbs, a delicious hint of ube flavor, and the perfect touch of sweetness, these sponge cakes are soft bites of heaven!
Tips on How to Make the Best Ube Mamon
Separate the egg yolks from the egg whites while they are still cold from the refrigerator. Do you know the easiest way to separate yolks from whites? Use a funnel! The egg white will slip through the funnel leaving the yolk intact.
Let the egg whites stand for about 30 minutes before whipping as they get the most volume when they’re at room temperature.
I like to use McCormick Ube flavoring but I’ve had equally successful results from the Ferna Flavocol brand.
Use a rubber spatula to gently fold the meringue into the yolk batter. Make sure to fold in ⅓ at a time to avoid deflating the meringue. That air you whipped into the egg whites is what makes sponge cakes soft and fluffy.
I used silicone baking cups that are 3-inches deep and 4 inches in diameter.
Please give this ube mamon recipe a try; I am sure you’ll want to stock up on these mini ube sponge cakes for coffee or tea time! Looking for more sweet treats to bake? You’ll love the chocolatey goodness of my black forest swiss roll!