Taisan à la Red Ribbon

Taisan is a chiffon cake topped with melted butter, sugar and cheese. It is very soft and fluffy. It is great snack with coffee or tea.

My husband used to buy it at Red Ribbon and brings it home as 'pasalubong' to our daughter.

Taisan

chiffon loaf

• 1¼ cup all purpose flour

• 1 tsp baking powder

• ½ tsp salt

• 6 egg yolks

• ¾ cup sugar (divided into ¼ & ½)

• ¼ cup milk

• 1 tsp vanilla extract

• ¼ cup vegetable oil

• 2 tbsp water

• 6 egg whites

• ¼ tsp cream of tartar

• 1 tbsp butter, melted (brush cake)

• 1 tbsp sugar (sprinkle cake)

• ½ cup grated cheese (optional)

1. Preheat oven to 325° F. Grease two 9 x 5-inch loaf pan and set aside.

2. Combine flour, baking powder, and salt in a bowl and make a well in center.

3. Whisk egg yolks, 1/4 cup sugar, vanilla, milk, oil, and water in a bowl.

4. Add the egg yolk mixture to the the flour mixture and stir until batter is smooth, scraping the sides of the bowl.

5. In the bowl of a standard mixer fitted with the whisk attachment, add the egg whites and cream of tartar. Beat at high speed until egg whites double in volume.

6. Slowly and steadily add 1/2 cup sugar. Continue beating until medium peaks form.

7. Gently fold in the egg whites into the egg yolk mixture. Divide the batter into two loaf pans.

8. Bake for 25 to 30 minutes or until a tooth pick inserted into the center comes out clean.

9. Place the loaf pans on a cooling rack for ten minutes. Remove cake from the pans and allow cakes to cool. Brush cakes with butter.

10. Sprinkle with sugar.

11. Sprinkle grated cheese.