CHOco TAISAN

Taisan is a Filipino Chiffon cake that's super soft, light, moist and fluffy. The top of the cake is brushed with butter and sprinkled with white sugar. Cheese is optional but it's a must-have.
I have made Taisan many times and I thought of making a chocolate version. Why not right? It is the same recipe as Taisan except of course I added some cocoa powder.
This is pillowy soft, airy and seriously addicting. I encourage you to give it a try then have your tea or coffee ready and enjoy this delicious home-baked goodie. 

Let me give you some tips to easily prepare this delicious cake and bake successfully.
1. Have all the ingredients ready and make sure you did not forget anything. 
2. Group them together by reading the procedure first so you know which ingredients go together and which ones will be prepared first.
3. Make sure to remember the word, "Fold" which is a technique when folding meringue into the cake batter,  "Do not overmix" and "Tap to avoid air bubbles". Overmixing the after folding the meringue will lose all the air in the meringue.  Tapping the pan on the counter top will pop some air bubbles trapped on top of the cake. 
​These are important keys so make sure to follow them. 

If you love Chiffon or Sponge Cakes, I have recipe suggestions below that you might want to check out as well.

• Custard Cake
• Ube Cake
• Mocha Cake
• Coffee Sponge Cake
• Sponge Cake
• Special Puto Cake 

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Give it a try and let me know what you think by leaving a comment below. Make sure to also watch the VIDEO. This will guide you on the step by step procedure. Enjoy :)

CHOCO taisan recipe

• 1 cup cake flour*
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp salt
• 6 large eggs, separated, room temperature
• 1/2 tsp vanilla extract
• 1/4 cup + 1/2 cup sugar, divided
• 6 tbsp or 90 ml fresh/whole milk
• 1/4 cup vegetable oil
• 1/4 tsp cream of tartar
• sugar and grated cheddar cheese for topping

​*Substitute Cake Flour: 

• Measure out 1 cup all-purpose flour.  
• Remove 2 tbsp of all-purpose flour and place it back in your flour canister.  
• Replace the removed all-purpose flour with 2 tbsp cornstarch.
• Sift flour 5 times.

​*Sifting the flour and cornstarch together will help thoroughly combine the mixture and help to lighten and aerate the flour.

WATCH THIS VIDEO:

Procedure:

• In medium bowl, add egg yolks and 1/4 cup sugar. Whisk until color turns pale yellow. Add vanilla, milk and oil. Whisk until combined and sugar  is fully dissolved. 
• In a large mixing bowl, sift together flour, cocoa powder, baking powder and salt. Stir to combine. Make a well at the center and pour the liquid ingredients.  Whisk until just combined. Do not over mix.
• In a separate bowl, using a hand mixer, beat the egg whites until frothy. Add the cream of tartar and continue beating until foamy. Gradually add the 1/2 cup sugar and beat until stiff peak forms.
• Gradually add the meringue into the batter and fold until fully incorporated. Do not over mix. 
• Divide the batter equally into two ungreased loaf pans with bottom lined with parchment paper. 
• Tap the pan with batter to remove air bubbles.
• Bake in a preheated oven at 350 F for about 30 minutes or until toothpick inserted in the center comes out clean. Remove from oven and cool completely before removing from the pan. Loosen the edges using a spatula and invert to remove the parchment paper.
• Spread melted butter on top and sprinkle with white sugar. Top with grated cheese. 
• Slice and enjoy.
• Recipe yields 2 loaf pans. ( Size: 9x5 each loaf)
• Tips and notes below. Make sure to read them. 

​TIPS AND NOTES:

• Do not use all-purpose flour without using the cake flour substitution I recommended above. Chiffon cakes require cake flour together with the meringue in order to achieve the spongy  and airy cake texture.
• Do not overbake and always check before the set time. Oven temperature varies and I highly recommend to check 5 minutes before.  Over-baking will give a dry cake and you don't want that.
• There's no need to grease the pan. You can line the whole pan with parchment paper or just the bottom like I did here. I find greasing the pan, gives a deflated cake. 

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​YOU MAY ALSO LIKE:

NO-BAKE MOCHA CAKE

TAISAN