Ingredients
• 4 large eggs - yolks and whites separated
• ½ teaspoon cream of tartar
• ½ cup granulated sugar
• ¼ cup vegetable oil
• ⅓ cup fresh milk
• ½ teaspoon vanilla extract (optional)
• 1 ⅛ cup cake flour
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup powdered sugar
• 2-3 tablespoons butter - melted
• granulated sugar
• Dairy Essence Cheddar cheese, grated
Instructions
1. Line the bottom of Mamon tin molds with parchment paper, so it is easier to remove once baked. No need to grease. Preheat the oven to 170°C/350°F.
2. 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.
3. In a larger mixing bowl, add the egg yolks, oil, milk, and vanilla extract. Mix using a hand or stand mixer until frothy.
4. 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 intervals 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 becomes lighter and the color lighter (approx 3-4 minutes).
5. Now gently fold in the meringue (egg whites) into the egg yolk and flour mixture in 2-3 parts until well combined.
6. 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.
7. Bake them for 25-30 minutes or until the tops turn golden brown and the inserted toothpick comes out clean.
8. Immediately invert the tins onto a wire rack lined with parchment paper. Tap the tins to release the cakes. Turn them topside up.
9. Brush the tops with melted butter while warm. Sprinkle with granulated sugar and Dairy Essence Cheddar cheese, grated.