Fluffy Mamon (Filipino Sponge Cake)

Grease and line a muffin tin or small round cake pans with parchment paper. You can also use individual mini cake pans for smaller servings.
Step 2: Mix the Wet Ingredients
In a bowl, whisk together the egg yolks, melted butter, vegetable oil, milk, vanilla extract, and lemon extract (if using) until well combined.
Step 3: Sift the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. This will help incorporate air into the batter for a light and fluffy cake.
Step 4: Combine Wet and Dry Ingredients
Gradually add the wet ingredients into the dry ingredients and mix until smooth and well combined.
Step 5: Beat the Egg Whites
In a separate, clean bowl, beat the egg whites with cream of tartar until stiff peaks form. This will give the Mamon its light, airy texture.
Once stiff peaks have formed, gradually add granulated sugar and continue beating until glossy.
Step 6: Fold Egg Whites into Batter
Carefully fold the beaten egg whites into the batter in three parts. Be gentle to preserve the airiness of the egg whites.
Step 7: Bake the Mamon
Spoon the batter into the prepared molds, filling each about two-thirds full.
Bake in the preheated oven for about 15-20 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
Let the Mamon cool in the pan for about 5 minutes before transferring to a wire rack to cool completely.
Dust with powdered sugar before serving, if desired.
Serving and Storage Tips