INGREDIENTS:
4 tsp Ube flavoring 2 cups flour 1 tbsp baking powder 8 large eggs, egg yolks and egg whites separated 1 cup sugar 1/2 cup milk 6 tbsp oil 1/2 tsp cream of tartar
HOW TO COOK:
First, preheat your oven to 350 F or 175 C. In a bowl, combine the flour and baking powder then set aside. In a large bowl, beat the egg yolks on medium speed until lighter in color and slightly thicker. Add 1/2 cup of the sugar and stir until incorporated then add the milk, oil, and ube flavoring. Stir until well- combined. Add the flour mixture in two additions and stir until the batter is smooth. In the bowl of a stand mixer or hand mixer, whisk the egg whites until frothy. Add the cream of tartar and continue whisking until soft peaks form. Gradually add the remaining 1/2 cup sugar while beating until the egg whites form firm, shiny peaks. Fold about a third of the meringue into the yolk mixture to thin down the consistency of the yolk batter. Using a rubber spatula, gently fold in the remaining meringue 1/3 at a time. Once the batter is uniform in color, spoon into large muffin molds until 2/3 full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool then serve. Enjoy! IMAGE: yummy.ph
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