Petite Peso - Mamon & Macerated Strawberries

This Filipino Spongecake makes for a wonderful dessert after enjoying your Mary’s Chicken Adobo.


  • 6 eggs, separated

  • 1/4 cup water

  • 1/4 cup melted butter

  • 1/2 teaspoon vanilla extract

  • 1 cup cake flour

  • 1/2 teaspoon baking powder

  • 1/3 cup + 1/2 cup sugar, separated

  • 1/2 pound strawberries, rinsed and sliced

  • 2 tablespoons sugar

  • salt


  1. Preheat oven to 325F

  2. Combine strawberries, two tablespoons of sugar, and a pinch of salt in a bowl and let sit at room temperature while you prepare the cake batter.

  3. Combine cake flour, baking powder, and salt in a large bowl.

  4. In another bowl, whisk together, yolks, butter, water, vanilla extract, and 1/3 cup of sugar.

  5. Add the wet ingredients to the dry and mix well.

  6. Beat egg whites on high while slowly sprinkling in 1/2 cup of sugar, beat until it reaches firm peaks.

  7. Fold whites into the batter.

  8. Prepare six 5" paper cake molds or large muffin tins with paper inserts and divide batter evenly between them.

  9. Bake for 16-20 minutes (until a toothpick comes out clean).

  10. Let cool before removing from the mold and serve topped with the macerated strawberries.