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5 from 4 votes


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
Author: Mia


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.


  • melted butter, sugar, grated cheese


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!