Mamon Tostado!

Just a few days ago, Sunday to be exact, mother and I bought Mamon Tostado at a grocery store in Tacloban City. I have been on this movie marathon the past few days and I had the Mamon Tostado as my snack, while watching the movies. 

Mamon Tostado, defining from their separate terms, Mamon is a yellow sponge cake slightly wider than a traditional cupcake. While Tostado, is a Filipino or somewhat Spanish (too) term for Toasted. So basically, it is a Toasted Sponge Cake. Mamon itself is a Filipino favorite. Most would want their Mamon just to be soft and creamy than a toasted and crunchy one. This time, I prefer it crunchy. So the recipe that I would share today is basically making the original Mamon, and toasting it.

• Ingredients

 

1. 1 & 1/2 Cup cake flour
2. 1 Cup white sugar
3. 1 Teaspoon baking powder
4. 1 Teaspoon vanilla
5. 7 Eggs, separated. Instructional video HERE.
6. 1/2 Cup vegetable oil

Procedure

1. Preheat oven to 350°F, or moderate heat.
2. Sift flour and baking powder in bowl, set aside.
3. Make a meringue out of the egg whites by beating it in a bowl, while gradually adding sugar to it.
4. Add in Vanilla and the oil.
5. Mix the sifted flour and baking powder with the egg yolks.
6. Combine the two mixtures by folding until no lumps are seen.
7. After mixing, use a piping bag to place them on a muffin top baking pan like THIS.
8. Bake for about 25 minutes or until golden brown. 
9. You have now made Mamon. Now to make a Toasted version, remove from pan and place upside down on a flat baking pan like THIS.
10. Bake for about 10-15 minutes or until it is dry. Be careful not to burn it though.
11. Enjoy!