Mammon
A soft and fluffy mini chiffon cake that can be topped with cheese or eaten plain
Ingredients
- 4 large eggs (with yolks and whites separated)
- ½ tsp cream of tartar
- ½ cup granulated sugar
- ¼ cup vegetable oil
- ⅓ cup fresh milk
- ½ tsp vanilla extract (optional)
- 1 ⅛ cup cake flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup powdered sugar
- 2-3 tbsp butter (melted)
- 1 tbsp granulated sugar
- 1 tbsp grated cheese (optional)
Instructions
- Preheat the oven to 170°C/350°F.
- Line the bottom of the mamon tin molds with parchment paper for easier removal at the end. You won't need to grease the molds.
- Add the egg whites to a mixing bowl and beat it until it's foamy. You can either whisk by hand or use a stand mixer at a low speed, this should take about a minute.
- Once the egg whites are foamy, add the cream of tartar and beat the mixture until soft peaks form. If you are using a stand mixer, increase the speed to medium.
- While mixing, gradually add granulated sugar (a spoonful at a time) and beat until stiff peaks form then set the mixture aside.
- In a larger mixing bowl, add the egg yolks, oil, milk, and vanilla extract. Mix using a hand or stand mixer until the mixture turns frothy.
- Sift the cake flour, powdered sugar, baking powder, and salt in a strainer or sifter into the egg yolk mixture in a 3 to 4 parts interval. Mix the dry ingredients in the mixture with a spatula or spoon after every addition.
- Once the dry ingredients are added to the egg yolk mixture, beat the ingredients together at medium speed until the texture becomes lighter and the color lighter. This should take approximately 3-4 minutes.
- Gently fold the egg white mixture/meringue into the egg yolk and flour mixture in 2-3 parts until well combined.
- Fill up about ¾ of the prepared Mamon tins with the cake batter. Gently tap each tin to remove air bubbles and level the batter. Arrange the molds on a large baking tray.
- Bake them for 25-30 minutes or until the tops turn golden brown. You can check if the cakes are ready by inserting a toothpick in the middle and checking if it comes off clean.
- When the cakes are ready, pull the tray out of the oven and immediately invert the tins onto a wire rack lined with parchment paper. Tap the tins to release the cakes then turn them topside up.
- Brush the tops with melted butter while warm. Sprinkle them with granulated sugar and grated cheese (the latter being optional) then serve.