Ingredients
▢ 5 egg yolks
▢ ¼ cup water
▢ ¼ cup + 1 tbsp vegetable oil
▢ ¼ cup ube jam
▢ 3 tsp ube extract
▢ 5 egg whites
▢ ½ tsp cream of tartar
▢ ½ cup sugar
▢ 1¼ cup all purpose flour
▢ ¼ cup sugar
▢ ½ tsp baking powder
▢ ½ tsp salt
Instructions
Pre heat oven to 350°F. Grease the Mamon molds. Set aside.
Sift dry ingredients: all purpose flour, sugar, baking powder and salt. Set aside.
In a mixing bowl, beat the egg yolks, water, and oil. Beat until it is thick.
Add ube jam and 1 tsp ube extract. Set aside.
Add the flour mixture to the egg yolk mixture. Mix until smooth and set aside.
In a standing mixer with whisk attachment, beat the egg whites until frothy. Add the cream of tartar to the egg whites and mix until soft peaks form. In a steady stream, mix in the remaining sugar, until stiff peaks form.
Fold the egg whites mixture to the egg yolk mixture.
Optional: Add another tsp of ube extract to add color and flavor.
Pour into the tins. Bake for 20-25 minutes or until golden brown.
Bake for 20-25 minutes or until the cake separates from the tin.
Cool and sprinkle icing sugar or cheese on top.