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Taisan (Filipino Chiffon Cake)

February 23, 2013 by Liza Agbanlog 48 Comments

Taisan 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! 🙂

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3.8 from 5 reviews
Taisan (Filipino Chiffon Cake)
 
Print
Prep time
35 mins
Cook time
40 mins
Total time
1 hour 15 mins
 
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
Instructions
  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!
Notes
This recipe was adapted from the cookbook “Goldilocks Bakebook”.
3.5.3208

 

Filed Under: Bread and Cakes, Dessert, Filipino, Filipino Baked Goods, Recipes Tagged With: baked, butter, cheese, dessert, recipe, sugar, sweets, taisan

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Reader Interactions

Comments

  1. Lori

    April 10, 2021 at 2:12 pm

    Can i use 5 or 6 egg yolks? I want it to be more creamy.

    Reply
    • Avatar photoLiza Agbanlog

      April 11, 2021 at 9:01 pm

      I am not sure about adding more egg yolks. It might change the texture and moisture of the cake.

      Reply
  2. Encarnacion Aguilar

    August 7, 2020 at 1:17 am

    Tried this recipe today. It’s so soft and moist almost like a castella. Thank you for posting your recipe.

    Reply
    • Avatar photoLiza Agbanlog

      August 7, 2020 at 11:37 am

      You’re welcome!

      Reply
  3. Mary

    May 12, 2020 at 4:23 am

    Hi Liza! How are you? Your Tuscan looks so yummy. I want to try your recipe. Btw are you related to my ninang Ruby Agbanlog from Philippines? I’m just curious knowing your Agbanlog as well! Lol! Thanks mary.

    Reply
    • Avatar photoLiza Agbanlog

      May 12, 2020 at 8:54 am

      Hi Mary,
      Yes, I am related to Ruby Agbanlog. She is my mother-in-law. I know you mentioned that she is your ninang (baptism or wedding?), may I ask how you know her?

      Reply
  4. Jojo

    April 8, 2020 at 8:56 am

    Bakit walang baking power pano cya umalas?

    Reply
    • Avatar photoLiza Agbanlog

      April 8, 2020 at 3:40 pm

      Hi Jojo,
      There’s 1 teaspoon of baking powder in the ingredient list.

      Reply
  5. Mg

    January 1, 2020 at 10:51 am

    Happy new year!! Can I use this recipe for a 7 in tube pan / angle cake pan.
    I also have an 8×3 round pan.
    Can I just use 4 egg whites and egg yolks.
    Instead of 6 egg whites
    tia
    mg

    Reply
    • Avatar photoLiza Agbanlog

      January 1, 2020 at 11:48 am

      Happy new year too! Using an angel cake pan or a round pan will definitely work, adjust the baking time accordingly. I am not sure about using 4 egg whites instead of 6. It might change the finished product.

      Reply
  6. nmu

    August 9, 2018 at 11:46 am

    Even though it was expensive, I ordered online from Red Ribbon because of craving Filipino mamon. Now I’m glad I found this recipe to save me money. I followed the recipe to the T and came out like Goldilocks. I won’t be ordering online again since I can make it myself. Yay! Btw, for those having trouble, watch a you tube video for making chiffon cake to learn tricks of making egg white soft or medium peaks and how to fold the ingredients. I think doing those correctly is the key to have the right cake consistency aside from using cake flour.

    Reply
  7. ienas Tsuroiya

    April 25, 2016 at 1:14 am

    Dear Liza,

    I’m Indonesian and wanna try to make this lovely cake.

    I followed all the instructions carefully, but when I mixed dry ingredients with yolk mixture, it become so sticky. It’s not like usual cake batter. Was it supposed to be like this? Or else, what possibly gone wrong.

    Looking forward to hearing from you.
    Thank you!

    Reply
    • Avatar photoLiza A

      April 25, 2016 at 9:32 pm

      I don’t know what happened but my guess is that it has something to do with the kind of cake flour you used. I used Robin Hood cake and pastry flour in this recipe. May I ask what kind of cake flour did you use?

      Reply
  8. jinky deseo

    May 16, 2015 at 6:03 am

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

    Reply
    • Avatar photoLiza A

      May 17, 2015 at 10:05 am

      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

      Reply
  9. Vilma

    March 22, 2015 at 12:20 am

    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

    Reply
    • Avatar photoLiza A

      March 22, 2015 at 8:58 am

      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 🙂

      Reply
  10. fiona

    July 11, 2014 at 8:29 am

    thanx for sharing will.try this on weekend 🙂

    Reply
    • Avatar photoLiza A

      July 11, 2014 at 6:08 pm

      You’re welcome Fiona 🙂

      Reply
  11. Karen

    March 29, 2014 at 8:52 am

    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 🙂

    Reply
    • Avatar photoLiza A

      March 29, 2014 at 11:05 am

      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!

      Reply
  12. Laarni Quijano

    January 4, 2014 at 5:59 am

    Hi! Could there be another substitute for cream of tartar?

    Reply
    • Avatar photoLiza

      January 4, 2014 at 2:07 pm

      Hi Laarni,
      Below is a link that I hope will answer your question 🙂
      http://www.fitday.com/fitness-articles/nutrition/healthy-eating/substitutes-for-cream-of-tartar.html

      Reply
  13. Lucille

    December 24, 2013 at 7:17 pm

    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?

    Thanks!

    Reply
    • Avatar photoLiza

      December 25, 2013 at 10:25 am

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

      Reply
  14. Charlyn

    August 31, 2013 at 11:33 pm

    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…

    Reply
    • Avatar photoLiza

      September 1, 2013 at 10:08 am

      Hi Charlyn,
      Baking requires an exact measurements so if you double the recipe, you need to adjust the amount of baking powder in the recipe also, otherwise the end result will not be the same. Try using 2 and 1/2 tsp of baking powder instead of 2 tsp and see what happens. Hope this helps 🙂

      Reply
      • Charlyn

        September 17, 2013 at 4:52 am

        Thank u vry much.. I hope you will post more delicious cakes..

        Reply
        • Avatar photoLiza

          September 18, 2013 at 1:52 pm

          I will try 🙂

          Reply
  15. Burned Fruit

    August 4, 2013 at 11:57 am

    Does this recipe work if regular homogenized milk is used, rather than evaporated milk?

    Reply
    • Avatar photoLiza

      August 4, 2013 at 3:00 pm

      Yes, it does 🙂

      Reply
  16. Patty

    May 29, 2013 at 9:19 am

    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.

    Reply
    • Avatar photoLiza

      May 29, 2013 at 3:48 pm

      You’re welcome Patty! I am so glad your daughter’s class liked it 🙂

      Reply
  17. Gigi

    May 25, 2013 at 12:24 pm

    How many loaves can this recipe make?

    Reply
    • Avatar photoLiza

      May 25, 2013 at 12:59 pm

      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.

      Reply
  18. Anonymous

    May 6, 2013 at 10:31 pm

    Mine turned out like a bibingka. What did i do wrong? I followed the recipe exactly.

    Reply
    • Avatar photoLiza

      May 7, 2013 at 8:57 am

      Hi,
      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.

      Reply
  19. Christie

    April 19, 2013 at 6:16 pm

    How do you store this cake and can I make it a day in advance?

    Thanks, Christie

    Reply
    • Avatar photoLiza

      April 19, 2013 at 9:24 pm

      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.

      Reply
  20. jane

    March 31, 2013 at 7:24 am

    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.

    Reply
    • Avatar photoLiza

      March 31, 2013 at 8:45 am

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

      Reply
  21. Sarah

    February 25, 2013 at 7:20 pm

    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.

    Reply
    • Avatar photoLiza

      February 25, 2013 at 7:31 pm

      Oops! I used grated white cheddar cheese. Thanks for letting me know 🙂

      Reply
  22. Yak

    February 24, 2013 at 10:31 pm

    …cheese?

    Reply
    • Avatar photoLiza

      February 26, 2013 at 7:46 am

      Yes!! cheese 🙂

      Reply
  23. Febie

    February 24, 2013 at 1:58 pm

    I have to make this cake, look really yummy.

    Reply
  24. Medeja

    February 24, 2013 at 2:06 am

    This cake looks really lovely!

    Reply
    • Marikit Echevarri

      November 4, 2015 at 11:45 pm

      Taste nice and fluffy. Its perfect

      Reply

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Avatar photoHi, I'm Liza and welcome to my blog. Salu-salo is a Filipino word that means getting together with friends and family to eat. I am not a cook by profession, but I spend a lot of time in the kitchen, cooking for my family. Read More…

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