By Dorothy MJ Ferreria
2 ¼ cups sifted cake flour
½ cup sugar
3 teaspoons baking powder
6 egg yolks
½ cup water
½ cup corn oil/butter oil
rind of 1 lemon or orange
or 1 teaspoon lemon or orange extract
6 egg whites
¼ teaspoon cream of tartar
½ cup white sugar
Preheat oven to 350 degrees Fahrenheit. Line 10 mamon molders with fluted baking cups. If cups are not available, line the bottom of molders with baking parchment. Set aside.
In a large mixing bowl pour in the following ingredients – flour, sugar, baking powder, yolks, water, oil and flavoring. Mix well with a wire whip and set aside.
In another mixing bowl beat egg whites with cream of tartar until frothy. Gradually add sugar. Then increase the speed and continue to beat until egg whites are stiff bit not dry. Carefully but quickly fold in egg whites into the egg yolk mixture. Divide the mamon batter equally among the prepared molders filling them three-fourths full. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
While mamon is hot, brush with butter. Once cool, spread with softened butter and dip in sugar.
For variation, add 2 tablespoons of coffee powder to the water required in the recipe to come up with a mocha mamon, but a dash of cinnamon powder will give it an exciting spunky twist for those with adventurous palates.