Taisan is a Filipino version of a chiffon cake baked in a loaf pan and topped with melted butter, sugar and shredded cheese. This simple cake will have you wanting one slice after another.
In a few weeks, we are going for a short vacation to my birth land, Philippines. While I cannot wait to spend time with families and friends there, I am also excited to enjoy all the native baked treats and desserts back home.
Taisan is one of the goodies I utterly miss. It is the one that my father always have ready in his hands, in a yellow plastic bag as a pasalubong (gift) coming home from his work.
Basically, Taisan is a chiffon cake that is baked in a loaf pan. It is made special with a generous brushing of melted butter on top, plus a whole lot of sugar and shredded cheese as toppings.
It really fits the description of an ideal cake for me-naked and no fancy frostings. If you love the same- you have to give this Taisan a try.
How To Make Make Taisan (Filipino Chiffon Cake)?
- Preheat oven to 350 F. Line two 9×5 loaf pans with parchment paper. In a mixing bowl, beat yolks until slightly thickened. Stir in the sugar and beat well until the mixture is slightly pale in color. Stir in the oil, water and vanilla extract.
- In a medium bowl, whisk together flour, salt and baking powder. Gradually add this dry ingredients mixture to the yolk mixture in the bowl and whisk well until smooth.
- Meanwhile, in the bowl of a stand mixer, beat the egg whites until frothy. Add the cream of tartar and continue to beat the mixture on medium-high speed until the whites form firm, stiff peaks.
- Fold the meringue (beaten egg whites) into the yolk batter in three additions using a rubber spatula, until the mixture is uniform in color.
- Pour the batter into the two prepared loaf pans. Bake the Cakes at 350 F for 30-35 minutes, or until a toothpick inserted at the center of the cakes comes out clean.
- Brush the tops of the cakes with melted butter. Allow them to cool slightly and lift them out from the pan, and onto serving plates. Sprinkle with sugar and shredded cheese.
Sprinkle as little or as much cheese and sugar as you desire. At that point, it is out my hands. It is your cake 🙂 Slice the Taisan and enjoy every delicious bite!
More Filipino Treats for You:
- Best Mamon Recipe
- How to Make Ensaymada
- Vanilla Chiffon Cake
- Ube Bread Rolls
- Yema Mamon
- Chocolate Mamon
For the Cake
- 7 egg yolks from large eggs
- 2 cups all-purpose flour
- 1 and 1/2 cups sugar
- 3 tsp baking powder
- 1 tsp salt
- 3/4 cup water
- 1/2 cup oil
- 2 tsp vanilla extract
- 7 egg whites
- 1/2 tsp cream of tartar
For the Toppings
- 1/2 cup melted unsalted butter
- 1/2 to 1 cup shredded cheddar cheese
- Preheat oven to 350 F. Line two 9x5 loaf pans with parchment paper. In a medium bowl, combine flour, salt and baking powder. Set aside.
- In another bowl, beat the egg yolks until it is slightly thicker. Add the sugar and mix until incorporated. Add water, oil and vanilla extract. Mix well.
- Add the flour mixture gradually and use a hand whisk to blend the ingredients well, until smooth.
- Meanwhile, in the bowl of a stand mixer, whisk the egg whites on medium speed until frothy. Add the cream of tartar and continue to whisk until egg whites form firm peaks that hold its shape when the whisk is lifted.
- Gently fold the egg whites to the yolk batter in three additions until batter is uniform and well mixed. Pour batter into two 9x5 inch loaf pans. Bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Brush the cakes with melted butter.
- Once they have cooled slightly, take them out of the pan. Sprinkle sugar and shredded cheese on top.
Please note that the two loaves may not be done baking at the same time. Depending on how equally you divided the batter between the two pans, one may need to bake for a little bit longer.
Amount Per Serving: Calories: 247 Total Fat: 16g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 111mg Sodium: 293mg Carbohydrates: 19g Net Carbohydrates: 0g Fiber: 0g Sugar: 7g Sugar Alcohols: 0g Protein: 6g