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.
Baking tins
You can use silicone baking cups or mamon tins. The size used in the recipe is 3 inches deep and 4 inches in diameter.
Serving suggestions
- 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.
Storage instructions
- 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.
