Taisan Cake recipe is a kind of Filipino soft chiffon cake that melts in your mouth. It is so light, buttery and yet not too sweet. Upon serving, it is brushed with melted butter on top, lavishly sprinkled with sugar and grated cheese. Sounds perfect right? But taste perfect too!
This Taisan recipe is a Filipino classic light, small, chiffon loaf which originated in the province of Pampanga. Long ago, kapampangans locals compared it to the size and shape of a sharpening stone and named it Taisan. “Taisan” is a kapampangan dialect for sharpening stone. Taisan eventually became the favorite of everyone and is now famous among bakery stores nationwide. This recipe version is adapted from the Goldilocks Bake Book.
Upon baking dont forget to put a tent of foil on top of your loaf pan to prevent heat from toasting the top or it will slightly turn into color brown. If you want a perfect golden brown, once you see the perfect color just put a foil on top mid way of baking.
Servings: 3 Loaves
- 1 cup + 4 tablespoons cake flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 large egg yolks (I used 6 small egg yolks)
- ½ teaspoon vanilla extract
- ¼ cup sugar
- ¼ cup evaporated milk
- 1 ½ tablespoons water
- ½ tablespoon unsalted butter, melted
- ¼ cup vegetable oil
- For the Egg white:
- 6 large eggs whites
- ¼ teaspoon cream of tartar
- ½ cup sugar
- For toppings: melted butter, sugar, grated cheese
- Preheat oven to 162°C (325°F).
- Brush loaf pan with butter or use non stick cooking spray.
- Dry Ingredients: Sift all the dry ingredients together; cake flour, baking powder, and salt. Set aside.
- Wet Ingredients: In a mixing bowl, mix egg yolks, vanilla extract, 1/ 4 cup sugar, milk, water, butter and oil. Beat the mixture with an electric mixer until well combined.
- Gradually add the dry ingredients with the wet ingredients and continue mixing for 2 minutes until batter is smooth. Scrape down the sides with a spatula to combine well. Set aside.
- For the Egg Whites: In another bowl, beat egg whites, cream of tartar and sugar for 1 minute at low speed. Adjust to level 3 speed and continue beating for about 4-5 minutes or until a medium-peak is formed at the tip of your mixer.
- Slowly add the egg yolk mixture by folding it in with your whipped egg whites. Do not mix it, you just need to use a spatula and turn it over or fold over until it is well combined. (Folding it helps ensure that your fluffy egg whites will not deflate or lose its air as you combine it with the egg yolks mixture.)
- Transfer the batter into the greased loaf pan just half way and leave a 2 inches allowance. Bake for 35-40 minutes or until toothpick inserted in the center comes out clean. Make sure to place your baking try in the center of the oven and check with a toothpick in the center before turning off the oven.
- Once cooked, remove from oven and let it cool for 5 minutes before inverting the cake on the serving platter.
- Brush the top with butter and sprinkle it with sugar and grated cheese.
- Serve and enjoy! Super yummy! I made another batch after the first one. Happy baking dear friends.