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

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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! 🙂

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

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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”.

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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
  See Also
  Delicious Earl Grey Chiffon Cake Recipe - The Bakeanista 31 Chinese Dessert Recipes You Must-Try 5 Assorted Chiffon Cakes Recipes - Part III Easy Spring Roll Wrapper Recipe - Hungry Huy
  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
See Also
Fluffy Japanese Cheesecake Recipe - Little Sweet Baker
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

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

FAQs

What is the difference between Mamon and Taisan? ›

Taisan cakes and Mamon cakes are two different, yet similar, type of Filipino desserts. Mamon cakes are sponge cakes, made with about twice the amount of eggs, so they are "spongy" and denser. Mamon cakes are also usually served like individual muffins, instead of as a loaf like Taisan cake is served.

Learn More Now ›

Why is my chiffon cake not fluffy? ›

If you don't invert the pan, the cake will shrink and collapse on itself. Cooling it down helps the cake set and keep its height, which is how you get a light and fluffy chiffon cake.

Get More Info Here ›

Does chiffon cake have to be baked in a tube pan? ›

While you can bake a chiffon cake in a regular cake pan, a tube pan helps yield a chiffon cake with the lightest texture. The tube in the middle is so the cake can climb up to make for a tall and fluffy cake.

Discover More Details ›

Why is my chiffon cake rubbery? ›

Over mixing cake batter can result in a heavy, closed rubbery texture. Over mixing acts on the gluten in flour and will make cakes hard instead of the lovely soft spongy texture we associate with a good cake.

What is the secret to a very fluffy cake? ›

Most cakes begin with creaming butter and sugar together. Butter is capable of holding air and the creaming process is when butter traps that air. While baking, that trapped air expands and produces a fluffy cake. No properly creamed butter = no air = no fluffiness.