Mamón is a very light chiffon or sponge cake known for its soft and fluffy texture.
It is traditionally baked in crenelated tin molds which gives it a characteristic cupcake-like shape.
It is typically slathered in butter and sprinkled with white sugar and grated cheese.
Mamón is commonly eaten for merienda.

In the Visayas regions, mamón is known as torta mamón, torta Visaya (or torta Bisaya), or simply torta.
Although the name is derived from Spanish torta, "cake", in some Philippine regions torta could also mean "omelette".
The Visayan versions are traditionally denser and greasier in texture.
They were traditionally made with lard and use palm wine (tubâ) as the leavening agent.
Mamón is a very light chiffon or sponge cake known for its soft and fluffy texture. It is traditionally baked in crenelated tin molds which gives it a characteristic cupcake-like shape. It is typically slathered in butter and sprinkled with white sugar and grated cheese. Mamón is commonly eaten for merienda.
In the Visayas regions, mamón is known as torta mamón, torta Visaya (or torta Bisaya), or simply torta. Although the name is derived from Spanish torta, "cake", in some Philippine regions torta could also mean "omelette". The Visayan versions are traditionally denser and greasier in texture. They were traditionally made with lard and use palm wine (tubâ) as the leavening agent.
Mamón