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Light, airy, and buttery Filipino chiffon cupcakes made easy with Chef RV’s method. Perfect as a snack, gift, or small business idea!
Mamon is a classic Filipino chiffon cupcake known for its light, airy crumb and buttery finish. The texture comes from folding a soft meringue into a rich yolk batter, then baking in ungreased molds so the cakes rise tall and stay delicate. They are a favorite for merienda, gifts, and small-batch selling because they are simple, elegant, and always crowd-pleasing.
This version focuses on consistency and a reliable rise. Cake flour keeps the crumb tender, oil or butter adds moisture, and careful folding preserves the lift from the meringue. The result is a soft, bouncy cupcake that stays light even after cooling.
Expect a mild, buttery sweetness with a clean vanilla-egg aroma. The crumb is feather-light, and the optional butter brush with sugar or cheese adds a classic bakery-style finish.
Start with the yolk batter: sift dry ingredients thoroughly, then whisk with yolks, milk, and oil until smooth. Separately, whip egg whites with cream of tartar, adding sugar gradually until medium-stiff peaks form.
Fold a small amount of meringue into the batter to lighten it, then gently fold in the rest. Divide evenly into ungreased mamon molds and bake until golden. Cool on a rack, then brush with melted butter and top with sugar or cheese if desired.
Sift the dry ingredients several times to keep the batter light. Medium-stiff peaks are ideal; stiff peaks can make folding difficult and deflate the batter.
Use ungreased molds so the batter can climb the sides and rise properly. If you need to use paper liners, expect a slightly shorter rise.
For even baking, portion the batter by weight or with a measuring scoop so each mold is filled consistently.
If you do not have cake flour, make a quick substitute by removing 2 tablespoons of all-purpose flour per cup and replacing with cornstarch. Milk can be swapped with water or pineapple juice for a slightly different flavor.
For a richer finish, use melted butter instead of oil, but the crumb may be a touch heavier.
Mamon is best within the first day, but it keeps well for two to three days when wrapped tightly. For gifting, wrap in cello sheets once completely cool to prevent moisture buildup.
If you plan to sell, bake the morning of delivery for the softest texture and the best rise.
These cupcakes use whole eggs and are not low in cholesterol. For lighter servings, make smaller cupcakes and keep toppings minimal.
This recipe uses basic pantry staples and stretches well for batch baking. Buying eggs and flour in larger packs reduces cost per piece, especially if you plan to sell.
Why did my mamon deflate?
The meringue may have been overmixed or folded too aggressively. Aim for medium-stiff peaks and fold gently.
Can I use a loaf pan instead of mamon molds?
Yes, but adjust the bake time and expect a slightly different rise and texture.
How do I store mamon?
Wrap tightly at room temperature for up to two days, or refrigerate for up to three days and warm briefly before serving.
Light, airy, and buttery Filipino chiffon cupcakes made easy with Chef RV’s method. Perfect as a snack, gift, or small business idea!

Sift dry ingredients at least 3 times for extra fluffiness.
Use cake flour for a lighter texture, or DIY by mixing all-purpose flour with cornstarch.
Avoid overbeating meringue to stiff peaks; aim for medium peaks for easier folding.
Gradually add sugar to egg whites to prevent collapse.
For consistent results, weigh out equal batter per mold before baking.
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Sift cake flour, sugar, baking powder, and salt together 3 times.
In a bowl, combine egg yolks, milk, and corn oil. Whisk until smooth.
Gradually add the sifted dry ingredients into the wet mixture. Mix until fully combined and smooth.
In a clean bowl, beat egg whites with cream of tartar until foamy.
Gradually add sugar while beating on medium speed until medium-stiff peaks form.
Lighten the batter by folding in a small portion of meringue, then fold in the rest gently.
Divide evenly into 10 ungreased 4-inch molds.
Bake at 325°F (160°C) for 25–30 minutes until tops are golden brown.
Remove from oven and transfer immediately to a wire rack.
Brush with melted butter while warm and top with sugar or grated cheese if desired.
Wrap in cello sheets if gifting or selling.
7/15/2025
My kids said these were softer than bakery mamon. Will repeat!
3/12/2025
Wrapped mine in cello with butter topping—perfect for selling!
2/10/2025
Finally achieved the chiffon texture I wanted. Salamat Chef!
9/10/2024
Tried in a loaf pan with cheese topping—family devoured it.
8/10/2024
I followed your tips on sifting and folding—super fluffy!
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Serving Size: 1 piece (approx. 60g)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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