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by sanna last updated December 18, 2019 posted December 18, 2019 16 Comments

Taisan (Filipino Chiffon Cake)

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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.

Sliced loaf of Taisan on a serving plate.

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.

Taisan cake, closeup shot.

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.

Side view shot of Taisan Loaf.

How To Make Make Taisan (Filipino Chiffon Cake)?

  1. 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. Mixing the egg yolks and sugar to make the batter for Taisan.
  2. 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. A photo collage showing how the yolk batter is mixed into smoothness.
  3. 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.
  4. Fold the meringue (beaten egg whites) into the yolk batter in three additions using a rubber spatula, until the mixture is uniform in color. A photo collage showing how to fold the yolk batter into the meringue.
  5. 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. Taisan cake batters in 2 loaf pans, ready for baking.
  6. 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. Brushing melted butter on the freshly baked Taisan cake.

Sprinkle as little or as much cheese and sugar as you desire. At that point, it is out my hands. It is your cake ๐Ÿ™‚ Slice the Taisan and enjoy every delicious bite!

Top view of a Taisan, cut into slices.

More Filipino Treats for You:
  • Best Mamon Recipe
  • How to Make Ensaymada
  • Vanilla Chiffon Cake
  • Ube Bread Rolls
  • Yema Mamon
  • Chocolate Mamon
Continue to Content
Sliced loaf of Taisan on a serving plate.

Taisan (Filipino Chiffon Cake)

Yield: two 9x5 inch loaves
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour

Taisan is a Filipino version of a chiffon cake baked in a loaf pan and topped with melted butter, sugar and shredded cheese.

Ingredients

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
  • sugar
  • 1/2 to 1 cup shredded cheddar cheese

Instructions

  1. 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.
  2. 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.
  3. Add the flour mixture gradually and use a hand whisk to blend the ingredients well, until smooth.
  4. 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.
  5. 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.
  6. Once they have cooled slightly, take them out of the pan. Sprinkle sugar and shredded cheese on top.

Notes

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.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving:Calories: 247Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 111mgSodium: 293mgCarbohydrates: 19gFiber: 0gSugar: 7gProtein: 6g

Nutrition Information is an estimate.

© sanna
Cuisine: Filipino / Category: cakes
Taisan is a Filipino version of a chiffon cake baked in a loaf pan and topped with melted butter, sugar and shredded cheese. #Filipinobakeries # Goldilock's #chiffoncake | Woman Scribbles
Taisan is a Filipino version of a chiffon cake baked in a loaf pan and topped with melted butter, sugar and shredded cheese. #Filipinobakeries # Goldilock's #chiffoncake | Woman Scribbles

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Filed Under: All Baked Goods, Cakes Tagged With: chiffon cake, loaf cakes

Reader Interactions

Comments

  1. Mary Dianne says

    December 29, 2020 at 3:03 pm

    Hello! May I know if you have a chiffon cake recipe for a 6 inch round chiffon cake pan?

    Reply
    • sanna says

      January 4, 2021 at 2:07 pm

      Hi Mary! You can use a 9-inch recipe found on my mango chiffon cake, then use the excess batter to fill several muffin molds. Happy baking!

      Reply
  2. J says

    September 7, 2020 at 1:03 pm

    Hi! How much ube essence should I should if I want to make ube Taisan? Thank you so much

    Reply
    • sanna says

      September 7, 2020 at 2:29 pm

      Hello! Start from 2-3 tsp, and add more to achieve the color you would like. ๐Ÿ™‚

      Reply
  3. Dee says

    September 7, 2020 at 9:23 am

    Hello, I love your recipes and been baking ever since the pandemic. May I use this recipe to make ube Taisan since I need to make 2 loaf pans. I will just add ube flavoring. Correct?

    Reply
    • sanna says

      September 7, 2020 at 10:57 am

      Hello Dee! Yes, exactly just add liquid ube flavoring to the batter ๐Ÿ™‚

      Reply
  4. Amie says

    August 3, 2020 at 3:05 am

    Whatโ€™s the shelf life if room temperature and refrigerated. Thanks!

    Reply
    • sanna says

      August 19, 2020 at 2:23 pm

      Hello Amie! They stay fresh covered in a container for up to 2days, and last a week when refrigerated.

      Reply
  5. Kel says

    July 10, 2020 at 12:54 am

    I don’t have cream of tartar. Any substitute?

    Reply
    • sanna says

      July 11, 2020 at 3:54 pm

      Hello! Add the same amount of lemon juice ๐Ÿ™‚ Direct substitute:)

      Reply
  6. Marie says

    June 26, 2020 at 9:01 am

    Hey Sanna, your recipe’s great! Been doing this over and over. Any tips though on how to keep the bread as soft if I bake it the night before and it gets served the following day? Thanks!

    Reply
    • sanna says

      June 26, 2020 at 9:41 am

      Hi Marie! I am so glad you loved it. To keep it soft, I make sure I store in an airtight covered container. You can wrap it in plastic or foil, then put it inside a huge tupperware or something. It should remain soft the next day. Also, in case you do, don’t store it in the fridge. I hope that helps!

      Reply
  7. Colleen says

    June 18, 2020 at 2:16 am

    I wonder if I can use muffin cups?

    Reply
    • sanna says

      June 19, 2020 at 1:17 pm

      Hi Collen! Yes you can. Just adjust baking time. I would say try 16-25 minutes. Good Luck!

      Reply
  8. Carmela says

    May 23, 2020 at 11:06 am

    You use all purpose flour coz most Taisan recipe use cake flour and your Ube taisan you use cake flour

    Reply
    • sanna says

      June 26, 2020 at 9:41 am

      Hi Carmela! You can use cake flour here too. It is just that I did not have cake flour when I developed this recipe. ๐Ÿ™‚

      Reply

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Meet Sanna

Hi! I am sanna. A mom, wife, a pastry lover, a bread nerd and so in love with yoga. Read Moreโ€ฆ

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Sanna is a wife and mother of three, living in Manitoba Canada. Her passion for baking, making good food and writing sparked her desire to start Woman Scribbles.

She loves yoga, pastries, reading books and camping during the summer. She loves cilantro, avocado toast, and a real crispy fried chicken.

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