- 2 cups flour- 1 tablespoon baking powder- 8 large eggs, egg yolks and egg whites separated- 1 cup sugar- 1/2 cup milk- 6 tablespoons oil- 4 teaspoons Ube flavoring- 1/2 teaspoon cream of tartar
'- Preheat oven to 350 F. - Combine flour and baking powder in a bowl and 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. Add the milk, oil, and ube flavoring and stir until combined.- Add the flour mixture in two additions and stir until the batter is smooth.- In the bowl of a stand mixer ( or use a handheld 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 17 to 20 minutes or until a toothpick inserted in the center comes out clean.