Similar Posts


        1. I only have nonstick loaf pans so I put parchment paper to cover the sides too so it can rise properly. The Taisan was more brown in color compared to yours. Maybe I should have baked it at 25 degrees higher since baking area is wider. I will try again using my 8×4 pan.

          1. Hey Loree,
            Hope that it works out for you. Maybe you could try baking it in lower temperatures but longer time and do a toothpick test to check if it’s done. Baking times can differ sometimes depending on the oven.

          2. I had to use my 9×5 pan again. Cake batter would probably overflow in my 8×4 pan which is also nonstick and tapered at the bottom. I baked it at 350 degrees for 30 mins.

        2. 5 stars
          I love your recipe. I just finished your Taisan chiffon cake and lemon yogurt cake , no problem baking it

        1. Hi Loree,

          I’m not sure if it will fit because I used a bigger loaf pan. What I can suggest is fill the pan 3/4 full with the batter and make the rest of the batter into cupcakes. Or do two batches by filling the pan half full. Hope this helps. Good luck


  1. Did you use an aluminum 8×4 pan? I bought 8x4x2 aluminum pans for Taisan. The cake rise was good but there was a big crack in the middle

    1. Hi Loree, Hope you are well, Cracks do happen if you over beat the batter or over-baked. When beating the batter, just beat until no traces of egg whites are visible. Hope this helps and goodluck!

  2. 5 stars
    This is easy to make but really good taisan. My kids love it. Good for breakfast or meryenda! Thanks Mia for sharing this recipe.

  3. Hi Mia,

    I love your recipes. Thinking of making this cake and bringing it to my sister’s house tomorrow for Easter. May I ask what sort of cheese do you recommend? Will tasty cheddar be OK?

    Thanks & all the best 🙂

    1. Hi Sharon,
      Thank you and I’m glad your enjoying my recipes. For the cheese topping, I would recommend mild cheddar cheese. Hope this helps. Cheers!

  4. 5 stars
    Hi Mia,

    I made this for Iftar 2 days ago and now my dad keeps on bugging me to make it again. This was very easy to make and so delicious. Thank you for this!

  5. Hi,

    I am so excited to try your recipe 😍
    What type of milk did you use?
    Can I use evaporated milk or should it be fresh milk? Please advise. Thank you.

    1. Hi Elaine,
      I just used Fresh milk but you can use Evaporated Milk as well. Hope it help!
      Happy Baking!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.