Have you ever tried making single serve chiffon cake like this one? They are pretty convenient as you do not need to cut it, its ready to serve and it is single serve. One cake per person (or two) and it is easy for a grab and go kind of cake.
In the Philippines, we call this cake “Mamon” but basically it is a Chiffon Cake baked in single cake mold. It is a light and airy simple cake that is perfect for tea time. Although I cannot re-create 100% the version that I am used to, I am very pleased and happy on how this cake came out. They are absolutely soft and fluffy, light and airy and it has a perfect level of sweetness, not sweet at all which why I love it even more.
Preparing the Pan
This cake can be baked in regular round cake pan, but in the Philippines, it is always made using a special cake mold. The cake mold has a lot of edges which requires special handling before actually using it. The extra preparation helps for easy removal after baking as it is often a challenge when using uneven surface of baking pan. If you’ve used bundt pan before, this pan is prepared the same way. Watch the video to see how I prepare the pan.
About this Cake
Some may argue and call it Sponge Cake probably because of the similar light fluffy texture. The appearance itself could be deceiving, I honestly couldn’t even tell if it is a Sponge Cake or a Chiffon Cake by just cooking at it. I literally have to know the ingredients to tell which one it is. By texture, Chiffon Cake is light but more compact as compared to Sponge Cake which is lighter because it doesn’t use oil or butter. To simplify the comparison, I will just point out the difference because the process and technique in making both this type of cake is similar if not 100% the same. The difference lies in the ingredients and a little bit in the process/technique.
- Chiffon Cake: A traditional chiffon cake relies on whipped egg whites for its leavening, along with the help of baking powder. The dry ingredients are first mixed together and then the oil, egg yolks, water, and flavoring agents are incorporated. The whipped egg whites are then folded in to the batter.
- Sponge Cake: A traditional sponge cake is made by beating the egg yolks and sugar until thick and pale in color. Egg whites are whipped to stiff peaks and then folded in the egg yolk mixture. It relies on the air that forms when the egg yolk and egg whites are beaten to act as the leavening agent, as opposed to using baking powder or baking soda. Although, now a days, some recipe uses a leavening agent to add more rise to the cake.
Texture: Light, airy, fluffy and slightly moist. Because the cake uses oil, it doesn’t harden as much when stored in the refrigerator and the texture is better in the long run.
Taste: hmmm … absolutely amazing! It’s not a sweet cake and you wouldn’t feel guilty finishing more than one at a time. I like spreading butter on top and grated cheese to add a slight salty and cheesy flavor, I wouldn’t have it other way.
A traditional Filipino Mamon is baked in this mini cake pans. You can bake it in regular round, square or tube pan but in the Philippines it’s not a Mamon Cake if it doesn’t look like this. I bought this individual pans when I went home in the Philippines since I cannot find it here in Canada. Don’t worry, it will still taste the same even if you use a different baking pan.
The Pan – Round Baking Pan Will Work Too
This single serve Chiffon Cake uses a special baking mold that I bought when I went home in the Philippines. They are not a usual mold that most people will have even if they bake a lot. But that shouldn’t stop you from making this cake. You can use a mini bundt pan, a round 6 or 8-inch cake pan, or even square pan. The key thing to remember is to adjust the baking time. I’ve never tried any of these substitute pan, but I would say bake around 20 minutes and check, then adjust in 5 minutes time until the cake is fully set. The smaller the pan, the shorter the baking time. This cake bakes fast, so it is very important to check on it 5 minutes earlier. Cover the top if it starts to get brown early then resume baking to suggested time.
- 3 large eggs, yolks and whites separated
- 1/2 tsp cream of tartar
- 1/4 + 3 tbsp of granulated sugar
- 1/4 cup flavorless oil
- 1/4 cup milk
- 1/2 tsp vanilla extract
- 3/4 cup cake flour
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup powdered sugar
- 2-3 Tablespoon melted butter
- granulated sugar
- grated cheese optional
- Preheat oven to 170°C/350°F. Line the bottom of Mamon tin molds with a parchment paper, so it is easier to remove once baked. If you cannot find a liner, generously grease it with melted butter or flavorless oil.
- Whip Egg whites: In a mixing bowl, beat egg whites using a hand or stand mixer at low-speed until foamy (about a minute). Add the cream of tartar and continue beating at medium speed until soft peaks form. Gradually add granulated sugar (a spoonful at a time) and beat until stiff peaks form (When you turn the bowl upside down, the whipped egg white should not drip). Set aside.
- Egg Yolk Mixture: In a larger mixing bowl, add the egg yolks, oil, milk and vanilla extract. Mix using a whisk until frothy.
- Flour Mixture + Egg Yolk Mixture: Place the cake flour, powdered sugar, baking powder and salt in a strainer or sifter. Sift the dry ingredients into the egg yolk mixture. After all the dry ingredients are added to the egg yolk mixture, manually fold just to combine and beat at medium speed until the texture becomes lighter and the color lighter too (approx 3-4 minutes). The consistency will be thick and will slowly fall down when you lift it just like in the video.
- Flour Mixture + Egg Yolk Mixture + Egg White Mixture: Now gently fold in the meringue (egg whites) into the egg yolk and flour mixture in 2-3 addition until well combined.
- Transfer in Baking Mold: Fill up about 3/4 full (about 75-80 grams) of the prepared tins with the cake batter. Gently tap each tin to move air bubbles and to level off the batter. Arrange them on a large baking tray.
- Bake them for 25-30 minutes or until tops turn golden brown and cake starts to pull-away from the side of the pan. If the sides are still not pulling away and the top is already brown, cover the top with aluminum foil and continue baking for the remaining of the time.
- Unmold: Immediately invert the tins onto a wire rack lined with parchment paper. Tap the tins to release the cakes. If the cake won’t release by just tapping it, use you fingers to push the side of the cake away from the side of the pan and gently tap and lift the cake to release it. If you can find a liner that fits the mold, that would be the easier way to go.
- Toppings: Brush the tops with melted butter while warm. Sprinkle with granulated sugar and grated cheese or dust with confectioners sugar.
Ensaymada, soft fluffy rolls smothered with whipped butter and topped with lots of grated cheese.
My Other Chiffon Cake Recipes:
- Magic Custard Cake: 1 Cake Batter, 3 Cake Layers!
- Orange Chiffon Cake
- Mocha Chiffon Cake
- Coffee Chiffon Cake
- Triple Dark Chocolate Chiffon Cake
- Matcha Chiffon Cake
- Mango Coconut Chiffon Cake
- The Fluffiest Banana Chiffon Cake
- Ube Chiffon Cake
- Filipino Ensaymada
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