Mamón

Mamónare traditionalFilipinochiffonorsponge cakes, typically baked in distinctive cupcake-like molds. In theVisayasregions,mamónare also known astorta mamónortorta.Variants ofmamóninclude the larger loaf-like version calledtaisan, the rolled version calledpianono, andladyfingersknown asbroas.Mamónalso has two very different variants that use mostly the same ingredients, the cookie-likemamón tostadoand the steamedputo mamón.
Mamónis a very lightchiffonorsponge cakeknown 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 withwhite sugarand gratedcheese.Mamónis commonly eaten formerienda.In theVisayasregions,mamónis known astorta mamón,torta Visaya(ortorta Bisaya), or simplytorta. Although the name is derived from Spanishtorta, "cake", in some Philippine regionstortacould also mean "omelette". The Visayan versions are traditionally denser and greasier in texture. They were traditionally made withlardand usepalm wine(tubâ) as theleavening agent.
Theladyfingerversion ofmamónis known asbroasorbroa. The name is derived from Portuguesebroa, a type of corn and rye bread fromPortugalandGalicia.Broascan either be soft and spongy or crunchy and cookie-like. They are commonly eaten paired with coffee or hot chocolate (sikwate). They are also traditionally used to makeicebox cakesin the Philippines, includingcrema de frutaandmango float.
AmongMuslim Filipinos,broa(also spelledb'rua,bulwa, orbaulo) is a derivative dish. They are eaten similarly and can also come in soft or crunchy versions, but they have a more irregular muffin-like shape. The soft version is like a smaller version ofmamón, while the crunchy version is more properlymamón tostado.They are popularly eaten during special occasions and festivals, likeHari Raya.
Other notable variants of dry and crunchybroasinclude thecamachile cookiesand thelengua de gatocookies.
Mamón tostadois basically a cookie-like version ofmamón(fromSpanish:tostado,lit.'toasted'). It uses the same ingredients and is similarly airy, but it is baked until dry and crunchy."Mamón Tostado" as a traditionalPasalubongis around-shapedtoastedchiffon cake-pastrywhich originated fromCebu. As a variant ofBiscocho, it is a fusion of flour, shortening, eggs, and sugar.
Pianonoorpiononois a rolled version of themamón. It is typically sold as "cake rolls" in modern times due to its resemblance to theSwiss roll. Originally, its filling was composed only of sugar and butter or margarine, like all other kinds ofmamón. It is also traditionally much smaller in diameter than Swiss rolls. But modern versions are larger can vary significantly in the fillings and are usually frosted.
Puto mamónis regarded as a type ofputo(steamed cake).
Taisanis a loaf-like version ofmamón. Like mamón, it is typically slathered in butter and sprinkled with sugar and cheese.Taisanwas first developed inPampanga. It literally means "whetstone" inKapampangan, and is named for its shape.
InFilipinoidioms,pusong mamón(literally "mamón-hearted") means someone who is overly emotionally-sensitive. It is equivalent to the English idiom "softhearted".It is also used as aeuphemismfor effeminate gay men (bakla).