Taisan (Filipino Chiffon Cake)

Taisan Filipino Chiffon cake – is a soft, spongy, sweet, chiffon cake. It is baked in a loaf pan and brushed with butter when it comes out of the oven. It’s perfect with a cup of coffee and often served with grated cheese on top in the Philippines.

Taisan (Filipino Chiffon Cake) Recipe

Ingredients:

• 1 cup+ 4 tablespoons cake flour, sifted
• 1 teaspoon baking powder
• ½ teaspoon salt
• Egg yolks of 4 large eggs
• ½ teaspoon vanilla extract
• ¼ cup sugar
• ¼ cup evaporated milk
• 1 ½ tablespoons water
• ½ tablespoon unsalted butter, melted
• ¼ cup vegetable oil

Egg White Side:

• Egg whites of 6 large eggs
• ¼ teaspoon cream of tartar
• ½ cup sugar
• For toppings:
• melted butter
• sugar
• grated white cheddar cheese

Procedure:

1. Preheat oven to 325°F. Lightly grease a loaf pan with butter.
2. Sift together the dry ingredients (cake flour, baking powder, and salt). Set aside.
3. In a big bowl, combine egg yolks, vanilla extract, 1/ 4 cup sugar, milk, water, butter and oil. Using an electric mixer, mix until well blended.
4. Add dry ingredients and continue mixing for 2 minutes until batter is smooth. Scrape once in a while. Set aside.
5. In a separate bowl, beat egg whites, cream of tartar and sugar for 1 minute at low speed. Increase to medium speed for 4-5 minutes or until a medium-peak is form.
6. Gently fold the egg yolk mixture to whipped egg whites until the ingredients are combined.
7. Pour batter over prepared pan.
8. Bake for 35-40 minutes or until a cake tester inserted comes out clean.
9. Let it stand for 5-10 minutes before removing from the pan.
10. Brush the top lightly with butter, then sprinkled with sugar and grated cheese.
11. Serve and enjoy!