Ube Mamon are soft bites of heaven! Moist, fluffy, and delightfully flavored with ube, these mini sponge cakes make the perfect snack or dessert.
Ube Mamon are one of my favorite baked treats to stock up on. I usually keep half a dozen in the freezer for a filling midday snack or when unexpected guests drop by. They’re also convenient and portable to bring along on long road trips or to give out as holiday gifts.
These sponge cakes are always a hit, and for good reason! With delicate crumbs, a delicious hint of ube flavor, and the perfect touch of sweetness, they’re soft bites of heaven!
Best eggs to use
Fresh eggs are best for making meringue. The whites take longer to whip, but the resulting foam is more stable with strong and uniform bubbles.
You can use silicone baking cups or mamon tins. The size used in the recipe is 3 inches deep and 4 inches in diameter.
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 at room temperature.
Use a rubber spatula to fold the meringue into the yolk batter gently. Fold in 1/3 at a time to avoid deflating the meringue. That air you whipped into the egg whites makes sponge cakes soft and fluffy.
Enjoy these ube mamon for breakfast or a midday snack with coffee or tea.
For extra flavor, brush the top with softened butter, and sprinkle with sugar and shredded cheese.
Wrap each sponge cake tightly with cling film and place in a resealable bag. Refrigerate for up to 5 days or freeze for up to 3 months.
Thaw out the frozen cakes in the refrigerator one day before serving.