• Pre heat oven at 160°C / 320°F and grease tin molds with butter. Set aside.

Making the meringue

• Separate egg whites and yolks. Set aside yolks for later use. In a mixing bowl, beat egg whites using a hand mixer until frothy. Tip in cream of tartar and beat again for 3 - 4 minutes. Add sugar gradually or in 3 batches while beating in medium speed until stiff peak.

Making the batter

• Sift cake, baking powder, vanilla sugar and salt flour 3 times into a bowl. Set aside.
• In a separate large mixing bowl, beat egg yolks using a wire whisk or hand mixer. Add sugar and submerge bowl in warm water and beat until sugar completely dissolves.
• When sugar dissolves, remove bowl from from warm water and continue beating until pale in color. Add canola oil, fresh milk, coffee essence and the coffee granules dissolve in 1 tsp. hot water. Mix well until fully incorporated.
• Tip in cake flour mixture and gently fold in with the wet ingredients. Continue folding in until no traces of flour left.
• Using a rubber spatula, add 2 scoops of meringue and mix in with the batter one at a time. When completely incorporated. Transfer the batter into the meringue bowl and fold in until fully incorporated.
• Fill prepared tin mold with 3/4 of batter then place the molds in a baking sheet. Tap the baking sheet a couple of times on top of the counter to release air bubbles.
• Bake in pre heated oven for 20-25 minutes or until top of mamon turn golden brown and inserted toothpick come out clean.
• Remove from oven and with a hand covered in oven mittens. tap each mold on a flat surface to avoid mamon from deflating. Immediately flip the tins onto a wire rack lined with parchment paper and release the cakes. Turn them topside up.
• Optionally, you can brush butter on top, sprinkle some sugar and top with grated cheese. Bon appetit!