She suggested there that greasing of the little cake tins is optional. Well you know me, anything to save labour is most welcome. But it did not work for me. The cakes stuck in the tins especially at the bottom. So that's one thing required in mine - grease the tins well.
The cakes came out really fluffy and they did not sink (which I was afraid it might do). They tasted wonderful, too, and not dry at all. I just had to reduce the salt because it came out a bit salty. So this recipe is well recommended.
Mamon
{A}
1 cup plus 2 Tbsp sifted cake/plain flour
1 1/2 tsp baking powder
1/4 tsp fine salt
6 Tbsp white sugar
{B}
1/4 cup vegetable oil or melted butter
4 large egg yolks - at room temperature
1/3 cup water
1/2 tsp flavouring (vanilla, butter, lemon, or orange extract)
{C}
4 eggwhites
1/4 tsp cream of tartar
{D}
6 Tbsp white sugar
- Preheat oven to 180°C/fan 160°C/350°F.
- Grease 10 small mamon tins. You can also use small brioche tins or small metal pudding moulds.
- In a bowl, beat {C} on high speed until frothy. Gradually add in the sugar {D} and beat until stiff peaks are formed.
- In another large bowl, combine {A}, mix well. Add in {B}. Beat with electric mixer or by hand until smooth and well blended.
- Gradually and gently fold in egg whites into the egg yolk mixture.
- Pour the cake batter equally into the 10 tins. Give the tins a gentle shake and a tap to remove air bubbles and to level off the batter. Arrange them on a large baking tray.
- Bake for 25-30 minutes or until tops are golden brown and a skewer inserted into the centre of the cakes come out clean.
- Immediately invert the tins onto a baking paper-lined wire rack. Tap the tins to release the cakes. Turn the cakes over and let ir cool off completely.
- [Optional] While still warm, brush the tops with melted butter. This will allow the cakes to absorb some of the butter thus giving it more flavour. Finish off by sprinkling some granulated sugar on the tops.
