Melt-In-Your-Mouth Taisan With Queso de Bola
by Dorothy MJ Ferreria prep 30 mins cook 15 mins yield 12
2 1/4 cups sifted cake flour
1/2 cups sugar
1 Tbsp baking powder
6 egg yolks
1/2 cups water
1/4 cups corn oil
1/4 cups melted unsalted butter
1 tsp vanilla extract
6 egg whites
1/4 tsp cream of tartar
1/2 cup white sugar
1/4 cup grated queso de bola
for the topping:
1/2 cup softened unsalted butter
1 cup white sugar
Grated queso de bola
Preheat oven to 350°F. Line the bottom of 5 medium loaf pans (measuring 4 x 7 x 2 1/2 in) with baking parchment. Set aside.
In a large mixing bowl, combine the following: cake flour, sugar, baking powder, egg yolks, water, corn oil, melted butter and vanilla extract. Mix well with a wire whip until smooth. Set aside.
Using an electric mixer fitted with a wire whisk, beat the egg whites and cream of tartar together until frothy. Maintaining medium speed, gradually add sugar (a tablespoon at a time) and continue beating at the same speed until the egg whites are stiff but not dry.
Carefully fold in the beaten egg whites into the egg yolk mixture. Lastly, fold in the grated cheese. Divide the cake batter equally among the prepared molders. Bake for 30 minutes or until a cake tester inserted in the center comes out clean. Allow the cakes to cool upside-down on a wire rack for 10 minutes.
Remove from the molders. While still warm, brush the top surfaces with softened butter and dip in ranulated sugar. Dust with grated queso de bola.
For the mamon:
To make mamon using this recipe, line 12 mamon molders (measuring 4-inches in diameter) with fluted mamon liners.
Divide the cake batter equally among the prepared molders. Bake for 12 to 15 minutes or until a toothpick inserted in the center comes out clean.
Remove from molders while hot and spread your favorite butter on the surface. Dip in sugar if desired