When it comes to Filipino desserts, Ube (purple yam) has captured the hearts and taste buds of many. One treat that truly highlights the delicate and rich flavor of this purple delight is Ube Mamon—a soft, fluffy sponge cake bursting with the distinct flavor of Ube. If you’ve been craving a sweet, airy, and visually stunning treat, this Ube Mamon recipe is for you! Not only is it a staple in Filipino bakeries, but it’s also the perfect dessert to make at home. Ready to dive into this flavorful adventure? Let’s get baking!
What Is Ube Mamon?
Mamon is a classic Filipino sponge cake that is beloved for its light texture and sweet flavor. When you add Ube to the mix, you get a dessert that’s not only delicious but also uniquely Filipino.
Ube, or purple yam, is a root crop famous for its vibrant color and subtle, sweet taste. In Ube Mamon, this ingredient shines through, giving the cake a distinctive purple hue and a flavor that’s unlike any other. Imagine the fluffiness of sponge cake combined with the delightful taste of Ube—now that’s a dessert worth indulging in!
Essential Ingredients for Ube Mamon
Dry Ingredients
- 2 cups all-purpose flour: Make sure to use high-quality, unbleached flour for the best texture.
- 1 tablespoon baking powder: This leavening agent helps the cakes rise and become fluffy.
Wet Ingredients
- 8 large eggs: Separated into yolks and whites. The yolks contribute richness, while the whipped whites provide lightness.
- 1 cup granulated sugar: Divided into two portions. One portion is used with the yolks, and the other is used to make the meringue.
- ½ cup milk: Preferably whole milk or 2% for a richer taste. You can use almond or soy milk if you prefer a dairy-free option.
- 6 tablespoons vegetable oil: Neutral oil like vegetable or canola oil keeps the cake moist without altering the flavor.
- 4 teaspoons ube flavoring: This extract or essence gives the cake its characteristic ube flavor. For a more authentic taste, you can use ube puree, but be sure to adjust the liquid content.
- ½ teaspoon cream of tartar: This stabilizes the egg whites and helps achieve a stable meringue.
Optional Toppings
- 2 tablespoons melted butter: Adds a glossy finish and extra flavor to the tops of the cakes.
- 2 tablespoons granulated sugar: For a touch of sweetness on top.
- Grated cheese: Mild cheese like cheddar or Edam adds a savory contrast to the sweet cake.
Ube Mamon Recipe
Now that you have all your ingredients ready, it’s time to create your delicious Ube Mamon. Follow these steps carefully to ensure you get the best results: a soft, fluffy, and flavorful treat.
Prepare Your Ingredients
Before you start, it’s important to make sure that all your ingredients are at room temperature. This step is crucial, especially for the eggs and butter, as it allows them to mix more easily, resulting in a smoother, more uniform batter. Cold ingredients can cause the batter to clump or split, affecting the overall texture of your Mamon.
- Take the eggs and butter out of the fridge at least 30 minutes before you begin.
- Measure all ingredients accurately to ensure consistency and proper texture.
Sift the Dry Ingredients
Next, you’ll need to combine and sift your dry ingredients. Sifting helps remove any lumps from the flour, baking powder, and salt, ensuring a light, airy texture in the finished cake.
- In a large bowl, combine cake flour, baking powder, and a pinch of salt.
- Sift the mixture at least twice to make sure it’s fully aerated and lump-free. This will also help the batter rise evenly and result in a lighter texture.
Sifting may seem like an extra step, but it plays a vital role in creating a soft and fluffy Mamon.
Mix the Wet Ingredients
Now, it’s time to prepare the wet ingredients. Start by creaming the butter and sugar together. This process incorporates air into the mixture, making your Mamon light and tender.
- In a mixing bowl, cream the butter and sugar together using an electric mixer on medium speed. Beat until the mixture becomes light, pale, and fluffy, which should take about 3-5 minutes.
- Once the butter and sugar are well-combined, add the egg yolks, one at a time. Make sure each yolk is fully incorporated before adding the next.
- After the yolks are mixed in, add the Ube halaya (Ube jam) and vanilla extract. The Ube halaya gives your Mamon that distinct Ube flavor and vibrant purple color. Continue mixing until everything is evenly combined, and the batter is smooth and creamy.
Be careful not to overmix at this stage, as overmixing can make the cake dense.
Beat the Egg Whites
The egg whites play a key role in giving the Mamon its fluffy texture. Beating the egg whites to stiff peaks helps create air pockets in the batter, which results in the light, sponge-like consistency that Mamon is known for.
- In a clean, grease-free bowl, beat the egg whites using an electric mixer on medium speed until they start to foam.
- Once foamy, gradually add a little sugar and continue beating until the egg whites form stiff peaks. You’ll know they’re ready when the egg whites hold their shape and don’t collapse when you lift the beaters out of the mixture.
It’s essential that the bowl and beaters are free of any oil or egg yolk, as even a small amount of fat can prevent the egg whites from whipping properly.
Fold in the Egg Whites
Now comes the delicate part—folding the beaten egg whites into the Ube batter. The goal here is to combine the egg whites without deflating them, as they are what gives the Mamon its airy texture.
- Add a third of the beaten egg whites to the Ube batter to lighten it. Use a spatula to gently fold the whites into the batter by scraping from the bottom of the bowl and folding over the top.
- Once the first portion is incorporated, gently fold in the remaining egg whites in two more additions.
- Be careful to fold rather than stir. Stirring will knock the air out of the egg whites, resulting in a denser cake. Take your time and use a light hand to maintain as much air in the mixture as possible.
Once the egg whites are fully incorporated, the batter should be smooth, fluffy, and ready for baking.
Tips for Making the Perfect Ube Mamon
Avoid overmixing the batter:
One of the key elements of Ube Mamon is its light and fluffy texture. Overmixing the batter, especially after adding the egg whites, can cause the air incorporated into the mixture to deflate. This will result in a denser Mamon, taking away the signature airy consistency. To maintain the fluffiness, use gentle folding motions when combining the egg whites with the batter. Mixing too vigorously will knock out the air, so remember to handle it with care.
Choose high-quality Ube halaya:
The Ube halaya (purple yam jam) is the star ingredient in Ube Mamon, and its quality directly affects the flavor. Whether you make it at home or buy it from the store, ensure that it is fresh and made from real Ube. Fresh Ube halaya provides a rich, authentic flavor and vibrant color that elevates the overall taste of the Mamon. Avoid using low-quality or overly processed versions, as they can diminish the Ube’s unique taste.
Storage advice:
Ube Mamon can dry out if not stored properly, so it’s important to keep them in an airtight container. At room temperature, they will stay fresh for up to 3 days. If you need to keep them longer, refrigerate them, where they’ll last for up to a week. For best results, you can also warm them slightly before serving to restore their soft, fluffy texture. Proper storage ensures you can enjoy your Ube Mamon for days without losing flavor or moisture.
Common Mistakes When Making Ube Mamon
- Overmixing the batter: One of the most common mistakes is overmixing the batter, especially after adding the egg whites. This can deflate the air that you worked hard to incorporate, resulting in dense and heavy Mamon instead of light, airy cakes. Be gentle when folding in the egg whites.
- Not measuring ingredients accurately: Baking requires precision. Even a small mistake in measurements can impact the texture and flavor of your Ube Mamon. For the best results, use measuring cups or a kitchen scale to ensure accuracy.
- Overbaking: Overbaking is another pitfall to avoid. Mamon can easily turn dry and crumbly if left in the oven for too long. Check for doneness by using a toothpick—if it comes out clean or with a few crumbs, your Mamon is ready to come out of the oven. Keep a close eye on them as they bake to avoid drying them out.
Conclusion
Making Ube Mamon at home is a rewarding experience that brings the flavors of the Philippines right to your kitchen. With its soft, fluffy texture and irresistible Ube flavor, this dessert is sure to impress your family and friends. Whether you’re new to baking or a seasoned pro, this recipe is easy to follow and guarantees delicious results every time.
FAQs
What type of Ube should I use?
Fresh Ube, Ube powder, or Ube halaya all work well in this recipe.
Can I make Ube Mamon without Ube halaya?
Yes, you can substitute Ube extract, but the flavor won’t be as rich.
How long does Ube Mamon stay fresh?
Stored properly, Ube Mamon can last up to a week in the refrigerator.
Can I freeze Ube Mamon?
Absolutely! Wrap them individually and freeze for up to a month.
What can I top Ube Mamon with?
Popular toppings include butter, grated cheese, and whipped cream.
