Fluffy Asian-Style Sponge Cakes Recipe

Fluffy Asian-Style Sponge Cakes Recipe

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This recipe describes how to create “Fluffy Asian-Style Sponge Cakes,” often referred to as Mamon, a popular light and airy pastry or snack. The image displays several round, golden-brown cakes, each with a distinct dome-like top and a slightly crinkled paper liner around its base. The texture appears incredibly soft and spongy, indicative of a classic sponge cake. Many of the cakes are topped with a generous sprinkle of grated cheese, which is a common savory-sweet combination in certain Asian desserts, particularly Filipino mamon. Some also have a light dusting of what appears to be powdered sugar or a very fine sugar glaze, adding to their appeal. These cakes are known for their delicate, melt-in-your-mouth texture and subtle sweetness, making them a versatile treat that can be enjoyed for breakfast, as a snack, or as a light dessert. The contrast between the fluffy cake and the slight tanginess of the cheese creates a unique and appealing flavor profile. The meticulous presentation of the cakes, uniformly baked and neatly arranged, suggests a level of care in their preparation.

Ingredients:

For the Sponge Cake:

  • 6 large eggs, separated (whites and yolks in separate clean bowls)
  • ¾ cup (150g) granulated sugar, divided (½ cup for yolks, ¼ cup for whites)
  • ¼ cup (60ml) whole milk
  • ¼ cup (60ml) vegetable oil (or other neutral oil like canola)
  • 1 teaspoon vanilla extract
  • 1 cup (120g) cake flour, sifted (or all-purpose flour sifted with 2 tbsp removed, replaced with 2 tbsp cornstarch)
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¼ teaspoon cream of tartar (optional, but helps stabilize egg whites)

For the Topping:

  • ¼ cup (56g) unsalted butter, melted
  • ½ cup (50g) grated cheddar cheese (or quick-melt cheese, or your preferred mild cheese)
  • 2-3 tablespoons granulated sugar (for sprinkling, optional)
  • Powdered sugar for dusting (optional)

Equipment:

  • Muffin tin (standard or large, depending on desired cake size)
  • Paper muffin liners (standard or large, specifically designed for sponge cakes if available, otherwise regular cupcake liners work)
  • Two large mixing bowls (one for egg yolks, one for egg whites)
  • Handheld electric mixer or stand mixer with whisk attachment
  • Whisk
  • Rubber spatula
  • Sifter
  • Measuring cups and spoons
  • Small bowl (for melted butter)
  • Pastry brush (for buttering the tops)
  • Wire cooling rack

Instructions:

Part 1: Prepare for Baking & Egg Yolk Batter

  1. Preheat Oven & Prepare Muffin Tins: Preheat your oven to 325°F (160°C). Line a standard muffin tin with paper muffin liners. If you have specific mamon molds (which are often slightly wider and shallower than standard cupcake liners), use those.
  2. Separate Eggs: Carefully separate the egg whites and egg yolks into two separate, clean, and dry large mixing bowls. Ensure no yolk gets into the egg whites, as fat can prevent them from whipping properly.
  3. Combine Wet Ingredients (Yolk Mixture): In the bowl with the egg yolks, add ½ cup of the granulated sugar, milk, vegetable oil, and vanilla extract. Whisk vigorously until the mixture is well combined and slightly pale.
  4. Add Dry Ingredients (Yolk Mixture): Sift the cake flour, baking powder, and salt directly into the egg yolk mixture. Gently whisk until just combined and smooth. Be careful not to overmix; overmixing can lead to a tough cake. Set this yolk batter aside.

Part 2: Prepare the Meringue (Egg White Mixture)

  1. Whip Egg Whites: Using a handheld electric mixer or stand mixer with the whisk attachment, begin whipping the egg whites on medium-low speed. If using, add the cream of tartar.
  2. Gradually Add Sugar: Once the egg whites become frothy and start to hold soft peaks, gradually add the remaining ¼ cup of granulated sugar, one tablespoon at a time, while continuing to whip on medium-high speed.
  3. Stiff Peaks: Continue whipping until the egg whites form firm, glossy stiff peaks. When you lift the whisk, the peaks should stand straight up and not droop. Do not overbeat, as this can make them dry and crumbly.

Part 3: Combine Batters & Bake

  1. Lighten Yolk Batter: Add about one-third of the whipped egg whites (meringue) to the egg yolk batter. Gently fold it in with a rubber spatula to lighten the yolk mixture. This makes it easier to incorporate the rest of the meringue without deflating it.
  2. Fold in Remaining Meringue: Add the remaining meringue to the lightened yolk batter in two additions. Gently fold them together using an over-and-down motion with your spatula, rotating the bowl as you fold. Continue until no streaks of egg white remain and the batter is light and airy. The goal is to retain as much air as possible for a fluffy cake.
  3. Fill Liners: Spoon the batter evenly into the prepared muffin liners, filling them about ¾ full.
  4. Bake: Bake for 18-25 minutes, or until the cakes are golden brown on top, spring back when lightly touched, and a wooden skewer or toothpick inserted into the center comes out clean. The cakes should dome nicely.
  5. Cool: Remove the muffin tin from the oven and transfer the cakes to a wire cooling rack to cool completely.

Part 4: Add Toppings & Serve

  1. Melt Butter: In a small bowl, melt the ¼ cup unsalted butter (microwave or stovetop).
  2. Prepare Cheese: Grate the cheddar cheese (or other preferred cheese) into a separate bowl.
  3. Apply Toppings: Once the cakes have cooled completely (or are at least warm), brush the tops of each cake generously with melted butter using a pastry brush.
  4. Sprinkle Cheese and Sugar: Immediately sprinkle a generous amount of grated cheese over the buttered tops. If desired, also sprinkle a little granulated sugar over the cheese, or dust with powdered sugar. The residual warmth from the cakes (if not fully cooled) or the melted butter will help the cheese and sugar adhere.
  5. Serve: Serve the Fluffy Asian-Style Sponge Cakes (Mamon) immediately, or store them for later.

Tips for Success:

  • Clean Bowls for Egg Whites: Ensure the bowl and whisk for the egg whites are absolutely clean and free of any grease or yolk, or the whites will not whip properly.
  • Sifting Flour: Sifting the cake flour (or all-purpose flour blend) is crucial for a light and airy texture.
  • Gentle Folding: The key to fluffy sponge cakes is gentle folding of the meringue into the yolk batter. This preserves the air incorporated into the egg whites.
  • Don’t Overbake: Overbaking will dry out the cakes and make them less fluffy. Keep an eye on them towards the end of the baking time.
  • Cooling: Allow the cakes to cool fully before storing, otherwise, condensation can make them soggy.
  • Cheese Choice: Traditional Filipino mamon often uses a specific type of mild, slightly salty cheese, sometimes called “quick-melt” cheese or Kraft Eden cheese. Cheddar or even a mild Parmesan can work, but avoid very strong or crumbly cheeses.
  • Serving Temperature: While best fresh, these cakes are also delicious slightly warmed or at room temperature.
  • Storage: Store in an airtight container at room temperature for up to 2-3 days. They can also be frozen for longer storage (without the cheese topping, which can be added after thawing).
  • Dessert Category: These Fluffy Asian-Style Sponge Cakes are a sweet dessert or snack. They belong to the category of sweet baked goods, similar to Pineapple Upside Down Loaf Cake, Fresh Strawberry Pie, Cinnamon Swirl Apple Loaf Cake, No-Bake Chocolate Eclair Cake, Southern-Style Peach Cobbler, Super Moist Chocolate Truffle Cake, the chocolate cake held by a woman, Decadent Chocolate Ganache Layer Cake, Double Chocolate Cream Dream Cake, Fluffy Japanese-Style Blender Sponge Cake, Delightful Strawberry Crunch Cookies, No-Bake Cherry Cheesecake Lasagna, Southern-Style Blackberry Cobbler, Easy No-Bake Peanut Clusters, Lemon Blueberry Cheesecake, Homemade Fruit Cake, Classic Apple Bundt Cake, Creamy Lemon Pudding, Leche Flan, Fluffy Asian-Style Sponge Cakes (Mamon), Super Soft Vanilla Breakfast Cake, Lemon Meringue Cheesecake, World’s Best Butter Cookies, Classic Homemade Strawberry Cake, Healthy Carrot Cake, Homemade Creamy Ice Cream, Mini Cherry Cheese Danish, Pineapple Pecan Cream Cheese Pound Cake, Caramel Cream Cheese Pound Cake, Orange Blender Cake, Blueberry Bundt Cake, an unnamed chocolate pie, Maple Cream Pie, Vanilla Custard Puff Pastry Squares, Sweet Milk Fudge Squares, Strawberry Banana Pudding, Pineapple Upside Down Cupcakes, Fried Apple or Peach Pies or Yogurt Cake. They are distinct from savory dishes.
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