Taisan

Taisan is a soft and fluffy Filipino chiffon cake brushed with butter then sprinkled with sugar and cheese on top. One bite is not enough and you’ll be coming back for more!

taisan with grated cheese on top

I consider this simple cake as an all-time fave. Not only is it delicious but it’s so easy to make. When I think about it, I started with this recipe when learning to bake. Until now it’s still a favorite in our home.

taisan in a plate

Is it a loaf or a cake?

Well, I’ll leave this question for you guys. Simply put, it’s a chiffon cake baked in a loaf pan. What really makes this cake amazing is the simplicity of it. You don’t need any frosting or ganache to enjoy it!

How to make Taisan

So if you’re just starting out with baking or a seasoned baker, this recipe will guide you step by step. It is so easy and simple you won’t even break a sweat. Basically, making the cake can be divided into two parts, the meringue, and the batter.

taisan meringue ingredients
INGREDIENTS FOR MERINGUE

Start by pre-heating the oven at 160°C or 320°F and prepare a non-stick loaf pan. Next is making the meringue, and you’ll only need three ingredients for this. 3 egg whites, 1/4 tsp cream of tartar, 1/2 cup sugar.

  • Beat 3 egg whites with a hand mixer until frothy.
  • Add 1/4 tsp cream of tartar and beat again at medium-high speed for 3 minutes or until foamy white.
  • Gradually add 60 grams or 4 tbsp sugar while beating until stiff peaks or can hold form.
  • Stiff peak means the bowl can be held upside down over your head and the egg whites stay put. When done set aside.

Now on to making the cake batter and what ingredients to use.

taisan batter ingredients
INGREDIENTS FOR BATTER

To make the batter, you’ll need 3 egg yolks, 80ml or 1/3 cup milk, 100 grams or 7/8 cup cake flour, 1/4 cup vegetable oil, 1/2 cup sugar, and 1 tsp. baking powder.

  • Beat egg yolks with wire whisk first until yolks totally break.
  • Change into a hand mixer and gradually add sugar until pale in color.
  • Slowly pour milk while beating in medium-high speed.
  • Add vegetable oil and mix until fully incorporated.
  • In a separate bowl, add baking powder to the cake flour.
  • Mix with a wire whisk until incorporated.
  • Tip in the baking powder-flour mixture into the egg yolks mixture and beat again until smooth in texture.
  • Take the meringue and gently fold to the yolk batter in three additions until batter is uniform and well mixed.
  • Pour batter into the loaf pan and bake for 45 minutes at 160°C, or until a toothpick inserted in the middle of the cake comes out clean.
  • Once it cools down, remove from pan and brush the cakes with melted butter. Sprinkle sugar and grated cheese on top.

The secret ingredient is always LOVE

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Print Recipe
5 from 4 votes

Taisan

Taisan is a soft and fluffy Filipino chiffon cake brushed with butter then sprinkled with sugar and cheese on top. One bite is not enough and you'll be coming back for more!
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Cakes
Cuisine: Filipino
Keyword: Filipino chiffon cake, taisan, taisan recipe
Servings: 10 servings
Calories:
Author: Mia

Ingredients
 

For meringue

  • 3 egg whites
  • ¼ tsp cream of tartar
  • ¼ cup sugar

For cake batter

  • 3 egg yolks
  • 80 ml or ⅓ cup milk
  • 100 grams or 7/8 cup cake flour
  • ¼ cup vegetable oil
  • ¼ tsp salt
  • 1 tsp vanilla extract
  • ½ cup sugar
  • 1 tsp. baking powder.

Toppings

  • melted butter, sugar, grated cheese

Instructions

Making the meringue

  • Beat egg whites with a hand mixer until frothy. Add cream of tartar and beat again at medium-high speed for 3 minutes or until foamy white.
  • Gradually add sugar while beating until stiff peaks or can hold form.

Making the cake batter

  • In a separate bowl, Sift cake flour, baking powder and salt. Set aside.
  • Beat egg yolks with wire whisk first until yolks totally break. Change into a hand mixer and gradually add sugar until pale in color.
  • Tip in vanilla extract and mix until completely incorporated
  • Slowly pour milk while beating in medium-high speed. Add vegetable oil and mix until fully incorporated.
  • Tip in the cake flour mixture into the egg yolks mixture and using a spatula mix until smooth in texture.
  • Take the meringue and gently fold to the yolk batter in three to four additions until batter is uniform and well mixed.
  • Pour batter into the loaf pan and bake for 45 minutes in a pre heated oven at160°C / 320°F, or until a toothpick inserted in the middle of the cake comes out clean.
  • Once it cools down, remove from pan and brush the cake with melted butter. Sprinkle sugar and grated cheese on top. Bon appetit!

Video

24 Comments

  1. 5 stars
    my hubby loved the Taisan. Thanks for the recipe that it so easy to follow. Keep it up!

    1. Author

      Hey Ann,
      I’m glad you husband loved it. Thank you for rating the recipe.

    2. What size of pan did you use here? I used a 9×5 pan last time.

      1. Author

        Hi Loree,
        I used a 8 x 4 baking pan. How was it using a 9×5 pan?

        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. Author

            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.

          3. Author

            Ok let us know Loree. Best of luck!

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

          1. Author

            Hi Benny,
            Wow! Nice to hear that! Thank you!
            Hope you can try my other recipe!

  2. I want to double the recipe good for 2 loaf pans. Will everything be times 2?

    1. Author

      Hi Loree,
      yes, Just double the recipe. Thank you and Happy Baking!

      1. Will this fit in a 7×3 pan?

        1. Author

          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

          Best,
          Mia

  3. 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. Author

      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!

  4. 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.

    1. Author

      Hi Leles,

      I’m glad that you enjoyed the taisan with your kids! Happy Baking!

  5. 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. Author

      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!

  6. 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!

    1. Author

      Hey Meriam, Yes this is also my go to snack because it’s so easy to do. Happy your dad like it. Cheers

  7. 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. Author

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

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