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! 🙂
Cooking Tips for Perfect Taisan
To ensure your taisan turns out light and fluffy, it’s crucial to properly separate the eggs. Whip the egg whites until stiff peaks form, but be careful not to overbeat them. This step adds volume to the cake. Also, when folding the egg whites into the batter, use a gentle folding motion. This preserves the airiness you just created. Make sure your baking powder is fresh, as this makes a significant difference in how well the cake rises. If you’re unsure, a quick test is to add a bit of baking powder to vinegar; if it fizzes, it’s good to go. Lastly, always preheat your oven before baking. A properly heated oven helps the cake rise evenly, preventing a dense texture.
Serving Suggestions for Taisan
Taisan is versatile and can be enjoyed in several ways. While it’s delicious on its own, consider pairing it with a cup of coffee or tea for a delightful afternoon snack. For a fun twist, serve slices with a scoop of ice cream or whipped cream. If you want to elevate the flavor, try drizzling some condensed milk over the top. It adds a nice sweetness that complements the buttery taste. For a festive touch, sprinkle some toasted coconut flakes on top, which adds texture and flavor. Taisan also makes a great base for a dessert trifle; layer it with fruits and cream for a visually appealing treat. No matter how you serve it, this cake is sure to be a hit.
Frequently Asked Questions
Can I substitute cake flour with all-purpose flour?
You can use all-purpose flour, but it might change the texture a bit. To mimic cake flour, you can replace 2 tablespoons of all-purpose flour with cornstarch for a lighter result.
How should I store leftover Taisan?
Store leftover Taisan in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze it for up to a month.
Can I make Taisan ahead of time?
Making Taisan ahead is a great idea. You can bake it a day in advance and keep it covered at room temperature. Just add the melted butter and sugar topping right before serving for the best flavor.
What can I use instead of evaporated milk?
If you don’t have evaporated milk on hand, you can mix equal parts of whole milk and heavy cream as a substitute. Another option is to use regular milk, just keep in mind it may change the cake’s richness slightly.
What are some common mistakes to avoid when making Taisan?
One common mistake is overmixing the batter after adding the egg whites, which can deflate your cake. Also, not preheating the oven is a big no-no, as it affects how well the cake rises.
Taisan (Filipino Chiffon Cake)
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
- Preheat oven to 325°F. Lightly grease a loaf pan with butter.
- Sift together the dry ingredients (cake flour, baking powder, and salt). Set aside.
- 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.
- Add dry ingredients and continue mixing for 2 minutes until batter is smooth. Scrape once in a while. Set aside.
- 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.
- Gently fold the egg yolk mixture to whipped egg whites until the ingredients are combined.
- Pour batter over prepared pan.
- Bake for 35-40 minutes or until a cake tester inserted comes out clean.
- Let it stand for 5-10 minutes before removing from the pan.
- Brush the top lightly with butter, then sprinkled with sugar and grated cheese.
- Serve and enjoy!
Notes
Nutrition
Can i use 5 or 6 egg yolks? I want it to be more creamy.
I am not sure about adding more egg yolks. It might change the texture and moisture of the cake.
Tried this recipe today. It’s so soft and moist almost like a castella. Thank you for posting your recipe.
You’re welcome!
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.
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?
Bakit walang baking power pano cya umalas?
Hi Jojo,
There’s 1 teaspoon of baking powder in the ingredient list.
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
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.
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.
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!
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?
hi, if i am going to use an 8″ round pan, may i know the measurements of the ingredients? thanks
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
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
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 🙂
thanx for sharing will.try this on weekend 🙂
You’re welcome Fiona 🙂
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 🙂
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!
Hi! Could there be another substitute for cream of tartar?
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
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!
Hi Lucille,
Butter gives the cake nice flavor and great texture. You may use margarine but it will give a different result. Happy Holidays!
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…
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 🙂
Thank u vry much.. I hope you will post more delicious cakes..
I will try 🙂
Does this recipe work if regular homogenized milk is used, rather than evaporated milk?
Yes, it does 🙂
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.
You’re welcome Patty! I am so glad your daughter’s class liked it 🙂
How many loaves can this recipe make?
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.
Mine turned out like a bibingka. What did i do wrong? I followed the recipe exactly.
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.
How do you store this cake and can I make it a day in advance?
Thanks, Christie
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.
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.
Hi Jane,
Thanks for stopping by! Plain flour should be okay but the texture of the cake might be different though.
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.
Oops! I used grated white cheddar cheese. Thanks for letting me know 🙂
…cheese?
Yes!! cheese 🙂
I have to make this cake, look really yummy.
This cake looks really lovely!
Taste nice and fluffy. Its perfect