4 large eggs, yolks and whites separated
½ teaspoon cream of tartar
½ cup of granulated sugar.
¼ cup oil (vegetable)
⅓ cup fresh milk
½ teaspoon vanilla extract -optional
1⅛ cup cake flour
1½ teaspoon baking powder
½ teaspoon salt
1 cup powdered sugar
2-3 Tablespoon melted butter
grated cheese -optional
How To Make Mamon:
Line the bottom of Mamon tin molds with a parchment paper, so it is easier to remove once baked. No need to grease. Preheat oven to 170°C/350°F.
In a mixing bowl, beat egg whites using a hand or stand mixer at low speed until foamy (about a minute). Add the cream of tartar and continue beating at medium speed until soft peaks form. Gradually add granulated sugar (a spoonful at a time) and beat until stiff peaks form. Set aside.
In a larger mixing bowl, add the egg yolks, oil, milk and vanilla extract. Mix using a hand or stand mixer until frothy.
Place the cake flour, powdered sugar, baking powder and salt in a strainer or sifter. Sift the dry ingredients into the egg yolk mixture in 3 to 4 parts interval mixing it with a spatula or spoon after every addition. After all the dry ingredients are added to the egg yolk mixture, beat together at medium speed until the texture become lighter and the color lighter (approx 3-4 minutes).
Now gently fold in the meringue (egg whites) into the egg yolk and flour mixture in 2-3 parts until well combined.
Fill up about ¾ of the prepared Mamon tins with the cake batter. Gently tap each tin to move air bubbles and to level off the batter. Arrange them on a large baking tray.
Bake them for 25-30 minutes or until tops turn golden brown and inserted toothpick come out clean.
Immediately invert the tins onto a wire rack lined with parchment paper. Tap the tins to release the cakes. Turn them topside up.
Brush the tops with melted butter while warm. Sprinkle with granulated sugar and grated cheese.
Recipe Source: foxyfolksy.com