Mamon

Ingredients:

Egg Yolk Mixture:

100g?Vegetable Oil

100g?Water

100g?Egg Yolks

4g?Salt

100g?Granulated Sugar

200g?Daisy Cake Flour

6g?Baking Powder

20g Lemon Juice

Merengue:

200g Egg Whites

120g?Granulated Sugar

Procedure:

Egg Yolk Mixture:

1. Pre-heat the oven to 180°C.
2. In a bowl, sift flour and baking powder.
3. In a separate mixing bowl, mix together oil, egg yolks, water, granulated sugar, and salt until well combined.
4. Carefully fold in the sifted dry ingredients into the yolk mixture. Do not overmix.
5. Scrape down the sides and bottom of the bowl to check and remove any lumps.??

Meringue:?? 

1. Prepare mixing bowl by making sure that there is no grease or dirt left in the mixing bowl otherwise egg whites will not whip properly into a foam.?? 
2. In a stand mixer with the whisk attachment, beat the egg whites at medium speed until foamy.?? 
3. Gradually add the sugar into the whipped egg whites while the mixer is running and increasing to high speed. 
4. Whip until stiff peaks form.?? 

Batter Mixing:

1. Fold in 1/3 of the egg white foam into the cake batter using a wire whisk to lighten it up.?? 
2. Fold this mixture into the remaining whipped egg white mixture using wire whisk. Be careful not to overmix so as not to deflate the air bubbles. Mix until just combined.??? 
3. Using an ice cream scooper or a large spoon, transfer batter into 4-inch mamon molders lined with mamon wax paper liners.  

Baking:?? 

• Bake at 180°C for about 20-25 minutes or until the skewer comes out clean when poked at the center and top is golden brown. Be careful not to overbake.