Taisan (Filipino Chiffon Cake)

Taisan is a popular Filipino Chiffon Cake. It's a very soft and fluffy sponge cake topped with melted butter, and sugar with an option to add cheese on top. 
Personally, I prefer this with grated or shredded cheddar cheese as I find it boring to eat without. The saltiness in the cheese adds more flavor to this delicious cake. The cake base is not sweet so if you'd like to be generous on sprinkling sugar on top, you can go ahead and do that.
This is a cake that doesn't need fancy frosting.  I assure you, once you try this recipe, you will never get the store-bought Taisan anymore. 

It's actually not hard to make at all. 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 one 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".
These are important keys so make sure to follow them. 

This loaf cake is not just soft. It is pillowy soft, airy and seriously addicting. Sorry, you have to try this cake so you will know what I am talking about. Have your coffee, tea or chocolate milk ready and enjoy this homemade baked goodie. You can also leave a comment below what you think about this recipe. Enjoy.

taisan (filipino chiffon cake) recipe

Ingredients:

• 1 1/4 cups cake flour*
• 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
• 1/4 cup + 2 tbsp fresh 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.

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, 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 30-35 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)

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