Combine the flour and oil to make a mixture. Use this to lightly grease your molds.

Sift together cake flour, powdered sugar, baking powder, and salt into a container. Set aside.

In a mixing bowl, beat egg whites at low speed until foamy. Add cream of tartar and continue beating at medium speed. Gradually add sugar, one tablespoon at a time, until stiff peaks form.

In another mixing bowl, mix egg yolks, vegetable oil, fresh milk, and vanilla extract until frothy. Gradually add the sifted cake flour mixture in 3 to 4 batches. Mix after each addition.

Beat the mixture at medium speed until it becomes lighter. Gently fold in the meringue in 2 to 3 batches until well combined. Be careful not to overfold.

Fill the prepared molds with more than half of the batter. Tap gently to remove air bubbles and level the batter.

Preheat your oven to 170°C or 350°F. Bake for 20-25 minutes or until the top turns golden brown. Let it cool before carefully removing from the molds.

Place the Mamons in a tray upside down. Let them sit for a few hours or overnight. Then, bake them again in the oven for 20-25 minutes until the body turns golden brown.