Mamon Cake

Instructions

1. Preheat your oven to 325°F (165°C). Prepare a couple of 8-inch round cake pans by greasing and lining them with parchment paper.

2. In a bowl, sift the cake flour, baking powder, and salt together. Set aside.

3. In a separate large bowl, beat the egg whites and cream of tartar together using an electric mixer until soft peaks form.

4. Gradually add in half of the sugar while continuing to beat the egg whites until stiff peaks form. Set aside.

5. In another bowl, whisk the egg yolks until pale and frothy. Add the remaining sugar and continue whisking until well-combined.

6. Slowly add the melted butter and vanilla extract to the egg yolk mixture, stirring gently.

7. Gently fold in the flour mixture into the egg yolk mixture until just combined. Do not overmix.

8. Take a dollop of the beaten egg whites and fold it into the batter to lighten it. Then, gently fold in the remaining egg whites until well incorporated.

9. Divide the batter evenly between the prepared cake pans, spreading it out evenly.

10. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out clean and the cakes are lightly golden.

11. Once baked, remove the cakes from the oven and let them cool in the pans for a few minutes. Then, transfer the cakes to a wire rack to cool completely.

12. Serve your Mamon Cake slices with a dusting of powdered sugar or a dollop of whipped cream for an extra touch of sweetness.