1) Separate the eggs and place the egg yolks in one bowl and the whites in another. Cover with plastic wrap and bring to room temperature (about 30 minutes).

2) Preheat the oven to 350F (175C) and ready the mamom moulds lightly greased.

3) In the bowl of your electric mixer, fitted with the paddle attachment, (or use a hand mixer) place the flour, sugar (1/2 cup), baking powder, and salt. Mix it well. Make a well in the center of the flour mixture and add the egg yolks, oil, fresh milk and ube extract. Beat until smooth (about one minute). Scrape down the sides of the bowl as needed.

4) In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 1/4 cup (50 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three additions) into the batter just until blended (being careful not to deflate the batter).

5) Pour the batter into the lightly greased mamon pan and bake for about 12-15 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the mamon will spring back). Immediately upon removing the mamon from the oven invert (turn upside down) the pan and place on a cooling rack. Let the cake to cool completely before removing from pan.

6) In a separate bowl, combine softened butter, icing and ube extract. using a hand mixer, cream the butter mixture until smooth and lump free. Set aside.

7) To remove the cake from the pan, run a long metal spatula around the inside of pan to release the mamon. The mamon is now ready for frosting then top it up with grated cheese. Ready to serve, enjoy!