Taisan (Filipino Chiffon Cake)

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Taisan is a popular Filipino chiffon cake topped with melted butter and sugar.  The first time I tried taisan was two years ago when I visited the Philippines. My niece introduced me to it and since then, I always have it every time I return for a visit. I was happy when I saw the recipe for taisan in the Goldilocks bakebook that I got recently and I had to make it. I already made it twice and every time, my family enjoys it.

The taisan that is normally bought from the bakery comes in small slices. In this recipe, I used a regular loaf pan to make my version of taisan. The original baking time calls for 8-10 minutes but the taisan I made took 40 minutes to bake. After letting it cool for 10 minutes, I topped it with melted butter, sugar and grated cheese. Yummy! :)

Taisan (Filipino Chiffon Cake)

Rating: 51

Prep Time: 35 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 15 minutes

Taisan (Filipino Chiffon Cake)


  • 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


  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!


This recipe was adapted from the cookbook “Goldilocks Bakebook”.


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  1. Sarah says

    This cake looks delicious! What kind of grated cheese did you use? I’m not sure if it was in the recipe or if I missed it.

  2. jane says

    hi, been trying to look for this recipe, thanks for sharing. i wonder if i can use plain baking flour as we dont have cake flour here, its either plain or self raising flour. thanks again.

    • Liza ALiza says

      Hi Jane,
      Thanks for stopping by! Plain flour should be okay but the texture of the cake might be different though.

    • Liza ALiza says

      Hi Christie,
      Yes, you can make this cake in advance. You can store it in the fridge and warm it up in the microwave before serving.

    • Liza ALiza says

      Personally, here are a few things that I think could affect the texture of the cake;
      1. The kind of flour you used
      2. Beating of the egg whites
      3. Folding the fluffy egg whites into the batter
      Hope these help.

    • Liza ALiza says

      Hi Gigi,
      The Goldilocks bakebook calls for one 7X3 inch loaf pan ( which I don’t have) and requires 18-20 minutes of baking time. Instead I used a 9X5 inch loaf pan, and it took me 40 minutes to bake. Baking time may vary, depending on the oven, so take a peek at 35 minutes and see how the cake looks.

  3. Patty says

    Thank you for this recipe. My daughter had to take a filipino recipe for school and I found this one. It is absolutely delicious and one that I will make again. It was a hit in her class.

  4. Charlyn says

    Hi..i was wondering, how many minutes will it take if i doubled the recipe and placed it in a long baking tray? I tried it with 40mins but it wasn’t so soft just like the one on the bread pan… Thank u…

  5. Lucille says

    Hi there Liza!

    What a beautiful cake recipe! Thanks for posting it. Also, I want to ask if I can use salted margarine instead of butter? Or using it will just ruin the whole thing?


    • Liza ALiza says

      Hi Lucille,
      Butter gives the cake nice flavor and great texture. You may use margarine but it will give a different result. Happy Holidays!

  6. Karen says

    Hello, you’re butter chiffon cake looks absolutely delicious.
    I’d like to ask if the chiffon in this recipe is moist? Please let me know.
    Thank you :-)

    • Liza ALiza A says

      Hi Karen,
      This chiffon cake recipe is not as soft as the one from Red Ribbon but it is moist. Thanks for stopping by and enjoy!

  7. Vilma says

    Hi. I have no experience in baking but I would like to try your recipe. I can’t find cake flour, but found plain one. Read on your blog it might give a different texture. There is also a self raising flour, strong bread flour etc. How about the sugar, is it granulated, caster or icing sugar? Thanks

    • Liza ALiza A says

      Hi Vilma,
      I used Robin Hood’s cake and pastry flour in this recipe. I also have in my pantry self-raising cake and pastry flour. It already includes baking powder and salt, so omit these two ingredients in your baking if you are using this kind of flour. If you can’t find cake flour, just use the plain flour. As for the sugar, I used the granulated one. Hope these help and good luck with your baking :)

  8. jinky deseo says

    hi, if i am going to use an 8″ round pan, may i know the measurements of the ingredients? thanks

    • Liza ALiza A says

      Hi Jinky,
      You can use the same measurement but baking time might change. Peek at the cake after 30 minutes and see how the cake looks like. Hope this helps :0

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