Ube Mamon

Ube Mamon is a chiffon mini cake. It is so soft and fluffy because of the eggs and oil. This is one of the all time favorite snack of Filipinos. The main flavour comes from freshly made purple yam jam (Halayang Ube).

I love the lightness and fluffiness of ube mamon that it's impossible to eat just one piece. When baking this I used these "flower molds" or llaneras which creates a unique shape to the cake. You can also use muffin cup liners as well.

Ube Mamon

chiffon cake with purple yam jam flavor

• 1¼ cup all purpose flour

• ¼ cup sugar

• ½ tsp baking powder

• ½ tsp salt

• 5 egg yolks

• ¼ cup water

• ¼ cup + 1 tbsp vegetable oil

• ¼ cup ube jam

• 3 tsp ube extract

• 5 egg whites

• ½ tsp cream of tartar

• ½ cup sugar

1. Pre heat oven to 350°F. Grease the mamon molds. Set aside.

2. Sift dry ingredients: all purpose flour, sugar, baking powder and salt. Set aside.

3. In a mixing bowl, beat the egg yolks, water, and oil. Beat until it is thick.

4. Add ube jam and 1 tsp ube extract. Set aside.

5. Add the flour mixture to the egg yolk mixture. Mix until smooth and set aside.

6. In a standing mixer with whisk attachment, beat the egg whites until frothy. Add the cream of tartar to the egg whites and mix until soft peaks form. In a steady stream, mix in the remaining sugar, until stiff peaks form.

7. Fold the egg whites mixture to the egg yolk mixture.

8. Optional: Add another tsp of ube extract to add color and flavor.

9. Pour into the tins. Bake for 20-25 minutes or until golden brown.

10. Bake for 20-25 minutes or until the cake separates from the tin.

11. Cool and sprinkle icing sugar or cheese on top.

https://youtu.be/HUNPWf7IAdo