Ube Mamon is a type of mini sponge cake made eggs and ube, a combination of two Filipino merienda favourites, the ube and mamon. Ube for those who does not know, is a type of yam which usually presents a vivid violet to bright lavender colour. It is a popular ingredient to use in Filipino desserts and baked goods like cakes, cookies, pastries, candies, ice cream, etc. It is also prepared as a sweetened pudding where it can be consumed on its own or with a dessert drink called halo-halo. Today we will be using it again on a soft baked good called mamon, so for those of you who are tired with the usual flavour of mamon try to make them this way.
- Using and mixer beat together egg yolks, ½ cup sugar and ⅓ cup water at high speed.
- Once the yolk mixture is evenly combined add baking powder, salt, flour, melted butter and flavocol using low speed. Set aside.
- In a separate bowl combine egg whites and cream of tartar then beat at high speed. Gradually add the remaining sugar a spoonful at a time and continue beating until stiff.
- Fold in the yolk and flour mixture into the egg white mixture.
- Place in muffin pans lined with muffin cups, pour until ¾ full. Then bake on a preheated oven at 180C for 15 minutes.
- Once cooked generously brush mamon with melted butter on top this makes the top sticky when it sets, then add grated cheese.