Maj Yee, managing director of Goldilocks Bake Shop makes a delicious mamon cake recipe that could be perfect for Thanksgiving or any time of the year!
It’s not just Fat Bear Week in Alaska: Trail cameras capturing wolves, moose and morePlace softened salted butter in a mixing bowl with paddle attachment. Set to medium speed and cream the butter for approximately 5 minutes until it turns light yellow in colour.
Generously brush 14 mamon molders with the creamed butter, making sure the ridges of each molder are fully coated to prevent the mamon from sticking to the molders.Combine the cake flour, baking powder and sugar in a bowl. Sift three times then set aside. Pour egg yolks, water and melted butter into a mixing bowl with a paddle attachment. Mix at low speed for 1 minute to blend ingredients.
With the mixer still running, gradually add the sifted dry ingredients and continue mixing for 3 minutes until all ingredients are blended. Scrape the bottom and sides of the bowl. Set aside. Combine egg whites and cream of tartar in another mixing bowl with wire whip attachment. Beat at high speed until the egg whites double in volume.Continue beating until medium peaks are achieved in the process.Manually fold the egg yolk side into the meringue through the cut-and-fold method. Folding-in should be done swiftly but gently to prevent the meringue from collapsingBake mamon in the centre of the oven for 15 to 18 minutes.
Cooking Together Mamon Cake Lifestyle
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