Taisan (Filipino Chiffon Cake)
Taisan is a popular Filipino chiffon cake topped with melted butter and sugar. The first time I tried taisan was two years ago when I visited the Philippines. My niece introduced me to it and since then, I always have it every time I return for a visit.
- 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 whites of 6 large eggs
- ¼ teaspoon cream of tartar
- ½ cup sugar
- For toppings:
- melted butter
- sugar
- grated white cheddar cheese
- 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!
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! .
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.
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.
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.
