Mamon

cup salted butter, melted

1 cup cake flour
teaspoon baking powder
1/3 cup and cup sugar
6 eggs, yolks and whites separated
cup water
teaspoon cream of tartar
cup grated cheddar cheese

Preheat oven to 325 degrees F. brush paper molds

with butter and set aside. Sift cake flour, baking
powder, and 1/3 cup sugar together into a bowl and
set aside. Combine egg yolks, water, and butter in
the bowl of a standard mixer fitted with the paddle
attachment. Mix at low speed until well blended. With
the mixer running, slowly add the dry ingredients and
continue mixing for three minutes or until well
blended. Scrape down the sides and bottom of the
bowl with a rubber spatula. Set aside. Combine egg
whites and cream of tartar in the bowl of a standard
mixer fitted with the whisk attachment. Beat at high
speed until egg whites double in volume. With the
mixer running, slowly and steadily add 1/2 cup sugar.
Continue beating until medium peaks form. Medium
peaks hold their shape fairly well but the tip of the
peak curls back onto itself when the whisk is lifted.
Gently and swiftly fold in the egg yolk mixture into
the egg whites. Divide the batter evenly among the
molds. Bake for 15 to 18 minutes or until a toothpick
inserted into the center comes out clean. Place the
molds on a cooling rack for ten minutes. Remove

from the molds and allow cakes to cool completely

on the rack. Brush cakes with butter and sprinkle
with sugar and grated cheese.