CHEF SAMBRANO Food Articles Video Recipes




Saturday, March 5, 2016

TAISAN The Chiffon Cake of the Philippines

  • This is a Filipino chiffon cake, that's very popular, and like most Filipino desserts, so delicious and sweet. Here's a basic recipe a friend of mine shared, however I tweaked it every so slightly.

  • 1 cup+ 4 tablespoons cake flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Egg yolks of 4 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup sugar
  • ¼ cup evaporated milk
  • 1 ½ tablespoons water
  • 1 tablespoon unsalted butter, melted
  • ¼ cup vegetable oil
  • Egg whites of 6 large eggs
  • ¼ teaspoon cream of tartar (An ingredient used to stabilize egg whites)
  • ½ cup brown sugar

  • Topping
  • melted butter
  • sugar
  • grated white cheddar cheese

  1. Preheat oven to 325°F. Lightly grease a loaf pan with butter.
  2. Sift together the dry ingredients (cake flour, baking powder, and salt). Set aside.
  3. 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.
  4. Add dry ingredients and continue mixing for 2 minutes until batter is smooth. Scrape once in a while. Set aside.
  5. 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.
  6. Gently fold the egg yolk mixture to whipped egg whites until the ingredients are combined.
  7. Pour batter over prepared pan.
  8. Bake for 35-40 minutes or until a cake tester inserted comes out clean.
  9. Let it stand for 5-10 minutes before removing from the pan.
  10. Brush the top lightly with butter, then sprinkled with sugar and grated cheese.
  11. Serve with hot coffee, a latte, a mocha, a diet soda, milk, anything you like this stuff is awesome!
© 2016