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Lightly grease molds with butter. Set aside. Preheat oven to 175 degrees Celsius.
In a separate bowl, combine the egg yolks, half of the sugar, oil, ube flavoring, and salt. Cream and whisk the mixture vigorously until the sugar has completely dissolved and the mixture has doubled in volume.
Sift the flour, cornstarch, and baking powder into the egg yolk mixture and continue mixing until well combined. Add milk slowly to thin out and loosen the mixture.
In a separate bowl, whisk the egg whites and cream of tartar together while slowly and carefully sprinkling the remaining sugar onto it until stiff peaks form.
Carefully fold the egg whites into the egg yolk mixture. Make sure not to deflate the mixture. The batter should be thick and fluffy similar to a meringue.
Transfer batter into the molds, filling ¾ full, and smooth out the top. Place molds onto a baking tray and tap to release any bubbles.
In a bowl, combine the egg yolks, half of the sugar, oil, Banana flavoring, Yellow food coloring, and salt. Cream and whisk the mixture vigorously until the sugar has completely dissolved and the mixture has doubled in volume.
Sift the flour, cornstarch, and baking powder into the egg yolk mixture and continue mixing until well combined. Add milk slowly to thin out and loosen the mixture.
In a separate bowl, whisk the egg whites and cream of tartar together while slowly and carefully sprinkling the remaining sugar onto it until stiff peaks form.
Carefully fold the egg whites into the egg yolk mixture. Make sure not to deflate the mixture. The batter should be thick and fluffy similar to a meringue.
Transfer batter into the molds, filling ¾ full, and smooth out the top. Place molds onto a baking tray and tap to release any bubbles.
In a bowl, combine the egg yolks, half of the sugar, oil, buko pandan flavoring, and salt. Cream and whisk the mixture vigorously until the sugar has completely dissolved and the mixture has doubled in volume.
Sift the flour, cornstarch, and baking powder into the egg yolk mixture and continue mixing until well combined. Add milk slowly to thin down and loosen the mixture.
In a separate bowl, whisk the egg whites and cream of tartar together while slowly and carefully sprinkling the remaining sugar onto it until stiff peaks form.
Carefully fold the egg whites into the egg yolk mixture. Make sure not to deflate the mixture. The batter should be thick and fluffy similar to a meringue.
Transfer batter into the molds, filling ¾ full, and smooth out the top. Place molds onto a baking tray and tap to release any bubbles.
Bake all the cloud mamon in the oven at 175 degrees Celsius for 15 minutes. Once removed from the oven, flip upside down and allow to cool for 10 minutes. It will release from the mold easier and minimize the deflating of the top.
Ingredients
Directions
Lightly grease molds with butter. Set aside. Preheat oven to 175 degrees Celsius.
In a separate bowl, combine the egg yolks, half of the sugar, oil, ube flavoring, and salt. Cream and whisk the mixture vigorously until the sugar has completely dissolved and the mixture has doubled in volume.
Sift the flour, cornstarch, and baking powder into the egg yolk mixture and continue mixing until well combined. Add milk slowly to thin out and loosen the mixture.
In a separate bowl, whisk the egg whites and cream of tartar together while slowly and carefully sprinkling the remaining sugar onto it until stiff peaks form.
Carefully fold the egg whites into the egg yolk mixture. Make sure not to deflate the mixture. The batter should be thick and fluffy similar to a meringue.
Transfer batter into the molds, filling ¾ full, and smooth out the top. Place molds onto a baking tray and tap to release any bubbles.
In a bowl, combine the egg yolks, half of the sugar, oil, Banana flavoring, Yellow food coloring, and salt. Cream and whisk the mixture vigorously until the sugar has completely dissolved and the mixture has doubled in volume.
Sift the flour, cornstarch, and baking powder into the egg yolk mixture and continue mixing until well combined. Add milk slowly to thin out and loosen the mixture.
In a separate bowl, whisk the egg whites and cream of tartar together while slowly and carefully sprinkling the remaining sugar onto it until stiff peaks form.
Carefully fold the egg whites into the egg yolk mixture. Make sure not to deflate the mixture. The batter should be thick and fluffy similar to a meringue.
Transfer batter into the molds, filling ¾ full, and smooth out the top. Place molds onto a baking tray and tap to release any bubbles.
In a bowl, combine the egg yolks, half of the sugar, oil, buko pandan flavoring, and salt. Cream and whisk the mixture vigorously until the sugar has completely dissolved and the mixture has doubled in volume.
Sift the flour, cornstarch, and baking powder into the egg yolk mixture and continue mixing until well combined. Add milk slowly to thin down and loosen the mixture.
In a separate bowl, whisk the egg whites and cream of tartar together while slowly and carefully sprinkling the remaining sugar onto it until stiff peaks form.
Carefully fold the egg whites into the egg yolk mixture. Make sure not to deflate the mixture. The batter should be thick and fluffy similar to a meringue.
Transfer batter into the molds, filling ¾ full, and smooth out the top. Place molds onto a baking tray and tap to release any bubbles.
Bake all the cloud mamon in the oven at 175 degrees Celsius for 15 minutes. Once removed from the oven, flip upside down and allow to cool for 10 minutes. It will release from the mold easier and minimize the deflating of the top.
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