Taisan (Filipino Chiffon Cake) - Salu Salo Recipes (2024)

You are here: Home / Filipino Baked Goods / Taisan (Filipino Chiffon Cake)

February 23, 2013 by Liza Agbanlog 48 Comments

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. I was happy when I saw the recipe for taisan in the Goldilocks bakebook that I got recently and I had to make it. I already made it twice and every time, my family enjoys it.

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! 🙂

More Filipino recipes can be found in my new cookbook:

Taisan (Filipino Chiffon Cake) - Salu Salo Recipes (2)

Cookbook now out!

3.8 from 5 reviews

Taisan (Filipino Chiffon Cake)

Prep time

35 mins

Cook time

40 mins

Total time

1 hour 15 mins

Ingredients

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 White Side:

Egg whites of 6 large eggs
¼ teaspoon cream of tartar
½ cup sugar
For toppings:
melted butter
sugar
grated white cheddar cheese

Instructions

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!

Notes

This recipe was adapted from the cookbook “Goldilocks Bakebook”.

Previous Post: « Stroganoff Meatballs

Next Post: Yangzhou Fried Rice »

Reader Interactions

Comments

Lori
April 10, 2021 at 2:12 pm
Can i use 5 or 6 egg yolks? I want it to be more creamy.
Reply
- Liza Agbanlog
  April 11, 2021 at 9:01 pm
  I am not sure about adding more egg yolks. It might change the texture and moisture of the cake.
  Reply
Encarnacion Aguilar
August 7, 2020 at 1:17 am
Tried this recipe today. It’s so soft and moist almost like a castella. Thank you for posting your recipe.
Reply
- Liza Agbanlog
  August 7, 2020 at 11:37 am
  You’re welcome!
  Reply
Mary
May 12, 2020 at 4:23 am
Hi Liza! How are you? Your Tuscan looks so yummy. I want to try your recipe. Btw are you related to my ninang Ruby Agbanlog from Philippines? I’m just curious knowing your Agbanlog as well! Lol! Thanks mary.
Reply
- Liza Agbanlog
  May 12, 2020 at 8:54 am
  Hi Mary,
  Yes, I am related to Ruby Agbanlog. She is my mother-in-law. I know you mentioned that she is your ninang (baptism or wedding?), may I ask how you know her?
  Reply
Jojo
April 8, 2020 at 8:56 am
Bakit walang baking power pano cya umalas?
Reply
- Liza Agbanlog
  April 8, 2020 at 3:40 pm
  Hi Jojo,
  There’s 1 teaspoon of baking powder in the ingredient list.
  Reply
Mg
January 1, 2020 at 10:51 am
Happy new year!! Can I use this recipe for a 7 in tube pan / angle cake pan.
I also have an 8×3 round pan.
Can I just use 4 egg whites and egg yolks.
Instead of 6 egg whites
tia
mg
Reply
- Liza Agbanlog
  January 1, 2020 at 11:48 am
  Happy new year too! Using an angel cake pan or a round pan will definitely work, adjust the baking time accordingly. I am not sure about using 4 egg whites instead of 6. It might change the finished product.
  Reply
nmu
August 9, 2018 at 11:46 am
Even though it was expensive, I ordered online from Red Ribbon because of craving Filipino mamon. Now I’m glad I found this recipe to save me money. I followed the recipe to the T and came out like Goldilocks. I won’t be ordering online again since I can make it myself. Yay! Btw, for those having trouble, watch a you tube video for making chiffon cake to learn tricks of making egg white soft or medium peaks and how to fold the ingredients. I think doing those correctly is the key to have the right cake consistency aside from using cake flour.
Reply
ienas Tsuroiya
April 25, 2016 at 1:14 am
Dear Liza,
I’m Indonesian and wanna try to make this lovely cake.
I followed all the instructions carefully, but when I mixed dry ingredients with yolk mixture, it become so sticky. It’s not like usual cake batter. Was it supposed to be like this? Or else, what possibly gone wrong.
Looking forward to hearing from you.
Thank you!
Reply
- Liza A
  April 25, 2016 at 9:32 pm
  I don’t know what happened but my guess is that it has something to do with the kind of cake flour you used. I used Robin Hood cake and pastry flour in this recipe. May I ask what kind of cake flour did you use?
  Reply
jinky deseo
May 16, 2015 at 6:03 am
hi, if i am going to use an 8″ round pan, may i know the measurements of the ingredients? thanks
Reply
- Liza A
  May 17, 2015 at 10:05 am
  Hi Jinky,
  You can use the same measurement but baking time might change. Peek at the cake after 30 minutes and see how the cake looks like. Hope this helps :0
  Reply
Vilma
March 22, 2015 at 12:20 am
Hi. I have no experience in baking but I would like to try your recipe. I can’t find cake flour, but found plain one. Read on your blog it might give a different texture. There is also a self raising flour, strong bread flour etc. How about the sugar, is it granulated, caster or icing sugar? Thanks
Reply
- Liza A
  March 22, 2015 at 8:58 am
  Hi Vilma,
  I used Robin Hood’s cake and pastry flour in this recipe. I also have in my pantry self-raising cake and pastry flour. It already includes baking powder and salt, so omit these two ingredients in your baking if you are using this kind of flour. If you can’t find cake flour, just use the plain flour. As for the sugar, I used the granulated one. Hope these help and good luck with your baking 🙂
  Reply
fiona
July 11, 2014 at 8:29 am
thanx for sharing will.try this on weekend 🙂
Reply
- Liza A
  July 11, 2014 at 6:08 pm
  You’re welcome Fiona 🙂
  Reply
Karen
March 29, 2014 at 8:52 am
Hello, you’re butter chiffon cake looks absolutely delicious.
I’d like to ask if the chiffon in this recipe is moist? Please let me know.
Thank you 🙂
Reply
- Liza A
  March 29, 2014 at 11:05 am
  Hi Karen,
  This chiffon cake recipe is not as soft as the one from Red Ribbon but it is moist. Thanks for stopping by and enjoy!
  Reply
Laarni Quijano
January 4, 2014 at 5:59 am
Hi! Could there be another substitute for cream of tartar?
Reply
- Liza
  January 4, 2014 at 2:07 pm
  Hi Laarni,
  Below is a link that I hope will answer your question 🙂
  http://www.fitday.com/fitness-articles/nutrition/healthy-eating/substitutes-for-cream-of-tartar.html
  Reply
Lucille
December 24, 2013 at 7:17 pm
Hi there Liza!
What a beautiful cake recipe! Thanks for posting it. Also, I want to ask if I can use salted margarine instead of butter? Or using it will just ruin the whole thing?
Thanks!
Reply
- Liza
  December 25, 2013 at 10:25 am
  Hi Lucille,
  Butter gives the cake nice flavor and great texture. You may use margarine but it will give a different result. Happy Holidays!
  Reply
Charlyn
August 31, 2013 at 11:33 pm
Hi..i was wondering, how many minutes will it take if i doubled the recipe and placed it in a long baking tray? I tried it with 40mins but it wasn’t so soft just like the one on the bread pan… Thank u…
Reply
- Liza
  September 1, 2013 at 10:08 am
  Hi Charlyn,
  Baking requires an exact measurements so if you double the recipe, you need to adjust the amount of baking powder in the recipe also, otherwise the end result will not be the same. Try using 2 and 1/2 tsp of baking powder instead of 2 tsp and see what happens. Hope this helps 🙂
  Reply
  - Charlyn
    September 17, 2013 at 4:52 am
    Thank u vry much.. I hope you will post more delicious cakes..
    Reply
    - Liza
      September 18, 2013 at 1:52 pm
      I will try 🙂
      Reply
Burned Fruit
August 4, 2013 at 11:57 am
Does this recipe work if regular hom*ogenized milk is used, rather than evaporated milk?
Reply
- Liza
  August 4, 2013 at 3:00 pm
  Yes, it does 🙂
  Reply
Patty
May 29, 2013 at 9:19 am
Thank you for this recipe. My daughter had to take a filipino recipe for school and I found this one. It is absolutely delicious and one that I will make again. It was a hit in her class.
Reply
- Liza
  May 29, 2013 at 3:48 pm
  You’re welcome Patty! I am so glad your daughter’s class liked it 🙂
  Reply
Gigi
May 25, 2013 at 12:24 pm
How many loaves can this recipe make?
Reply
- Liza
  May 25, 2013 at 12:59 pm
  Hi Gigi,
  The Goldilocks bakebook calls for one 7X3 inch loaf pan ( which I don’t have) and requires 18-20 minutes of baking time. Instead I used a 9X5 inch loaf pan, and it took me 40 minutes to bake. Baking time may vary, depending on the oven, so take a peek at 35 minutes and see how the cake looks.
  Reply
Anonymous
May 6, 2013 at 10:31 pm
Mine turned out like a bibingka. What did i do wrong? I followed the recipe exactly.
Reply
- Liza
  May 7, 2013 at 8:57 am
  Hi,
  Personally, here are a few things that I think could affect the texture of the cake;
  1. The kind of flour you used
  2. Beating of the egg whites
  3. Folding the fluffy egg whites into the batter
  Hope these help.
  Reply
Christie
April 19, 2013 at 6:16 pm
How do you store this cake and can I make it a day in advance?
Thanks, Christie
Reply
- Liza
  April 19, 2013 at 9:24 pm
  Hi Christie,
  Yes, you can make this cake in advance. You can store it in the fridge and warm it up in the microwave before serving.
  Reply
jane
March 31, 2013 at 7:24 am
hi, been trying to look for this recipe, thanks for sharing. i wonder if i can use plain baking flour as we dont have cake flour here, its either plain or self raising flour. thanks again.
Reply
- Liza
  March 31, 2013 at 8:45 am
  Hi Jane,
  Thanks for stopping by! Plain flour should be okay but the texture of the cake might be different though.
  Reply
Sarah
February 25, 2013 at 7:20 pm
This cake looks delicious! What kind of grated cheese did you use? I’m not sure if it was in the recipe or if I missed it.
Reply
- Liza
  February 25, 2013 at 7:31 pm
  Oops! I used grated white cheddar cheese. Thanks for letting me know 🙂
  Reply
Yak
February 24, 2013 at 10:31 pm
…cheese?
Reply
- Liza
  February 26, 2013 at 7:46 am
  Yes!! cheese 🙂
  Reply
Febie
February 24, 2013 at 1:58 pm
I have to make this cake, look really yummy.
Reply
Medeja
February 24, 2013 at 2:06 am
This cake looks really lovely!
Reply
- Marikit Echevarri
  November 4, 2015 at 11:45 pm
  Taste nice and fluffy. Its perfect
  Reply

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

Taisan (Filipino Chiffon Cake) - Salu Salo Recipes (2024)

FAQs

What does cream of tartar do in chiffon cake? ›

The role of cream of tartar is to help stabilize the egg whites, ensuring they reach stable stiff peaks and that the cake doesn't collapse on itself.

Discover More Details ›

What is the difference between a chiffon cake and a sponge cake? ›

Chiffon cake is a type of sponge cake that is characterized by its light and soft texture. Unlike traditional sponge cakes, which are made with or without butter, chiffon cakes are always made with oil. This gives them a tender, moist crumb and makes them lighter and more delicate than other types of cake.

Show Me More ›

How do you keep a chiffon cake from sticking to the pan? ›

Parchment + nonstick pan spray. Silicone-coated baking paper (parchment) is the cake baker's best friend. Line the bottom of your pan with nonstick parchment, then coat the pan's sides with nonstick pan spray.

Find Out More ›

How many days does chiffon cake last? ›

It is always best to eat the chiffon cake on the same day as it is baked (never a problem in my house). However, freshly baked chiffon cake can keep well at room temperature for up to 3 days.

See Details ›

How do you keep a chiffon cake from shrinking after baking? ›

How to prevent a chiffon cake from collapsing while using a non-stick cake tin

Use a bundt cake pan (pan with hole in the middle) I unfortunately only have a 8" non stick spring form cake tin.
Use a stainless steel / aluminium / ceramic pan. ...
Let it cool upside down. ...
Bake it longer.

Mar 6, 2023

Read The Full Story ›

Do you need a bundt pan for chiffon cake? ›

Recipes that specifically call for a tube pan and use whipped egg whites for a light and fluffy batter should not be baked in a Bundt pan. The cake may not rise properly, and an airy angel food or chiffon cake will stick in the intricate crevices of the pan, resulting in a messy-looking cake when you remove it.

Find Out More ›

What makes chiffon cake dry? ›

Whipping to medium peaks still allows the egg whites to expand when in the oven, resulting in a light and fluffy cake. Some recipes recommend overbeating the egg whites, but it is not necessary. In fact, the reason some chiffon cakes are so dry is because of overbeaten egg whites (and too long of a baking time).

Read On ›

Why is there a hole in chiffon cake? ›

Mixing of Eggs and Milk into Cake

For the improper cake: Creaming was stopped prematurely, butter and sugar not fully mixed, insufficient air is incorporated. This causes the cake to be extremely dense, trapping air ( such as carbon dioxide released from baking powder ) during baking, creating such huge pockets.

Learn More ›

What oil is best for chiffon cake? ›

However, a chiffon cake recipe includes oil and egg yolks (fats), and baking powder to counteract and help the cake rise. Q: Can I use melted butter instead of vegetable oil? A: No, to get a light, airy, soft texture, it has to be vegetable oil or canola oil.

Keep Reading ›

How do you know when a chiffon cake is done? ›

Baking temperatures are typically 177–204°C (350–400°F), with a bake time of 45–55 minutes for large tube pan and 20–30 minutes for small tube pans. The cake is done when the surface springs back from a light finger impression. Cooling: Invert immediately when removed from the oven and let stand inverted until cool.

Why does chiffon cake fall out of pan? ›

Every time I cool upside down the cake rips and falls out of the pan prematurely. I mostly use Beatrix Bakes recipe (last photos). She explains that this happens when the meringue doesn't get fully incorporated into the batter or when the sponge is underbaked.

Keep Reading ›

Can I leave chiffon cake overnight? ›

Most cakes—the butter-based cakes, oil-based cakes, chiffon cakes, and sponge cakes of the world—keep well at room temperature for at least one to two days.

Know More ›

Do you have to refrigerate chiffon cake? ›

enjoyed at room temperature, but do remember to. keep it in the fridge if not consumed by 2nd day.

Is chiffon cake healthy? ›

Chiffon cakes are lower in calorie as compared to other cakes as it's made of very little flour and oil. The main ingredient is eggs. This makes it high in protein too! I tend to reduce the amount of sugar I add in my cake too.

What does cream of tartar do to a cake? ›

The most common recipes that call for cream of tartar are those that call for egg whites to be whipped, like angel food cake, genoise cake, meringue, and macarons. Jampel says that is because cream of tartar works as an egg white stabilizer that increases both the volume and shelf life of the meringue.

Get More Info ›

Can you omit cream of tartar from sponge cake? ›

You technically could — egg whites will still whip to stiff peaks without cream of tartar — but we highly recommend including it whenever it's called for in a recipe.