Sourdough Mamon: Filipino Egg Sponge Cake
Sourdough Mamon is a delightful Filipino treat that combines the tangy goodness of sourdough with the soft, fluffy texture of an egg sponge cake. It's characterized by its lightness and slight tang, making it a unique twist on the traditional mamon.
Equipment
- electric mixer
- muffin tin with liner or paper baking cups or silicone baking cups
Ingredients
- 80 g sourdough discard
- 35 g cake flour or all purpose flour
- 100 g cane sugar
- 1/4 tsp salt
- 2 eggs
- 1/4 tsp cream of tartar
- 1/4 tsp vanilla extract
- 56 g unsalted butter
Instructions
- Start by sifting together flour, baking powder, 50g of sugar, and salt in a bowl. Set this dry mixture aside. Melt the butter and set it aside. Then, separate the egg yolks from the egg whites.
- Using an electric mixer, beat the egg whites with cream of tartar until it is frothy. Gradually add in 50g of sugar and continue to beat until soft peaks form.
- Slowly add the egg yolks, vanilla and sourdough discard into the egg whites and mix until everything is just combined. Then, gradually add the flour mixture followed by the melted butter.
- Preheat the oven to 325F.
- Prepare a muffin tin with 10 liners or use silicone baking cups. Divide the batter into the baking cups and bake for about 18-20 minutes or until the cakes are golden and a toothpick inserted in the center comes clean.
Notes
Adapted from Kitchen Confidante