1. Preheat Oven and Prepare Molds
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Preheat oven to 350°F (175°C).
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Line a muffin pan with cupcake liners or grease lightly with butter/margarine.
2. Make the Cake Batter
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In a large bowl, whisk together egg yolks, vegetable oil, evaporated milk, and vanilla flavor until smooth.
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Gradually add sugar and salt, mixing until combined.
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Sift in cake flour and baking powder, folding gently until the batter is smooth and lump-free.
3. Prepare the Meringue
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In a separate clean, dry bowl, beat egg whites with cream of tartar until soft peaks form.
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Gradually add white sugar, continuing to beat until stiff peaks form and the meringue is glossy.
4. Combine Batter and Meringue
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Gently fold one-third of the meringue into the cake batter to lighten it.
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Carefully fold in the remaining meringue in two batches, being gentle to maintain airiness.
5. Fill the Molds
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Spoon the batter into cupcake liners, filling about 3/4 full.
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Optional: sprinkle grated cheese on top for a cheesy finish.
6. Bake
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Bake in the preheated oven for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
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Do not open the oven door during the first 15 minutes to prevent collapsing.
7. Cool and Serve
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Remove from oven and allow cupcakes to cool for 5–10 minutes in the pan.
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Transfer to a wire rack to cool completely.
