Ube Mamon (Buttery Mini Chiffon Cakes)

Ube mamon is a soft Filipino mini chiffon cake with a light, springy crumb and buttery finish. This version uses both ube halaya and ube extract so the flavor stays clear while the texture remains airy. The method is similar to chiffon: a yolk-based batter is folded with a stable meringue, then baked in ungreased molds so the cakes rise properly.

These are ideal for merienda, gifting, or small-batch party trays because they bake quickly and portion cleanly. Brushing melted butter on top while warm adds classic mamon richness and keeps the cakes moist.

Flavor Profile

These mini cakes are mildly sweet with distinct ube aroma and a buttery top note. The crumb is light and tender rather than dense, with enough richness from yolks and oil to keep the texture moist.

If you use purple food coloring, color will be brighter and more uniform. Without it, the cakes still taste like ube but appear softer lavender.

Ingredient Highlights

Cake flour helps produce fine, delicate crumb. Higher-protein flour can make mamon heavier.

Ube halaya adds body and a cooked purple-yam note, while ube extract reinforces aroma so flavor stays present after baking.

Cream of tartar helps stabilize egg whites, making meringue easier to whip and fold without collapsing quickly.

How It Comes Together

Start by preparing molds correctly: line only bottoms and keep sides ungreased. This gives the batter surface grip for better lift.

Mix the yolk batter just until smooth. Overmixing can thicken the batter and make folding harder.

Whip meringue to stiff peaks, then fold gently into the ube base in three additions. The first addition lightens the batter; the next two preserve structure.

Bake until tops are set and a tester comes out clean, then cool briefly before unmolding. Brush melted butter while cakes are warm so it absorbs into the top crust.

Chef's Tips

Room-temperature eggs whip faster and create a more stable meringue.

Use clean, dry bowls for egg whites. Even small fat traces can reduce volume.

If meringue turns dry or clumpy, it has likely been overwhipped. Stop at glossy stiff peaks.

For even sizing, portion batter by volume or weight per mold.

Easy Swaps

If ube halaya is very sweet, reduce sugar in batter slightly.

If ube extract is strong, start with 1 1/2 teaspoons and adjust in later batches.

A small amount of grated cheese on top after butter brushing can create a sweet-savory mamon finish.

Make-Ahead & Meal Prep

Ube mamon is best on bake day but stores well for short periods.

Keep in an airtight container at room temperature for 1 to 2 days. Refrigerate up to 4 days if needed, then bring back to room temperature before serving.

For serving a crowd, bake ahead, then warm briefly and brush with fresh melted butter just before plating.

If you are packing for gifting, cool fully before wrapping so trapped steam does not soften the tops. Individual wraps or paper liners also help preserve shape during transport.

Portion Guidance for Goals

One mamon is a practical dessert or snack serving. If serving with other sweets, halve portions to keep intake balanced.

Pre-portioning by individual wraps helps control serving size for packed snacks or gifting.

When to Eat

These work well as afternoon merienda, post-meal dessert, or a light sweet breakfast alongside unsweetened coffee or tea.

For weekday use, pair with a higher-protein item if you want better satiety.

Balance Tip

Treat mamon as a planned sweet pastry. Keep portions consistent and balance the rest of the day with protein-rich meals, vegetables, and higher-fiber carbohydrates.