TAISAN (FILIPINO CHIFFON CAKE)

 In a few weeks, we are going for a short vacation to my birth land, Philippines. While I cannot wait to spend time with families and friends there, I am also excited to enjoy all the native baked treats and desserts back home.

Taisan is one of the goodies I utterly miss. It is the one that my father always have ready in his hands, in a yellow plastic bag as a pasalubong (gift) coming home from his work.

INGREDIENTS

FOR THE CAKE

7 egg yolks from large eggs

2 cups all-purpose flour

1 and 1/2 cups sugar

3 tsp baking powder

1 tsp salt

3/4 cup water

1/2 cup oil

2 tsp vanilla extract

7 egg whites

1/2 tsp cream of tartar

FOR THE TOPPINGS

1/2 cup melted unsalted butter

sugar

1/2 to 1 cup shredded cheddar cheese

INSTRUCTIONS

Preheat oven to 350 F. Line two 9x5 loaf pans with parchment paper. In a medium bowl, combine flour, salt and baking powder. Set aside.

In another bowl, beat the egg yolks until it is slightly thicker. Add the sugar and mix until incorporated. Add water, oil and vanilla extract. Mix well.

Add the flour mixture gradually and use a hand whisk to blend the ingredients well, until smooth.

Meanwhile, in the bowl of a stand mixer, whisk the egg whites on medium speed until frothy. Add the cream of tartar and continue to whisk until egg whites form firm peaks that hold its shape when the whisk is lifted.

Gently fold the egg whites to the yolk batter in three additions until batter is uniform and well mixed. Pour batter into two 9x5 inch loaf pans. Bake for 30-35 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Brush the cakes with melted butter.

Once they have cooled slightly, take them out of the pan. Sprinkle sugar and shredded cheese on top.

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