Saturday, July 12, 2014

Taisan (Filipino Sponge Cake) - AFF (Philippines)

I like Lena's taisan so much, I immediately pinned it for trying out and as she said is like texture and the cake reminds her of old fashion spongecake but it reminded me of steamed eggcake (ji dan gao). The taste and texture is similar except this cake is baked, oh ya, now I recalled the baked egg cake that was the craze recently…just like this cake, soft and spongy but this cake is more dense yet soft.

The butter, sugar and cheese toppings make this cake stands out from our own egg cake.  It's simple to make and quite delicious too!

Here's the recipe from Lena's blog, Frozen Wings

125gm  + 4 tbsp cake flour
1 tsp baking powder
1/2 tsp salt
egg yolks from 4 large eggs
1/2 tsp vanilla extract ( i skipped this )
1/4 cup sugar
1/4 cup evaporated milk ( i used 1/4 cup full cream milk + 2 tbsp )
1.5 tbsp water ( skipped )
1/2 tbsp unsalted butter, melted ( skipped )
1/4 cup vegetable oil (I used olive oil)

Egg whites of 6 large eggs
1/4 tsp cream of tartar
1/2 cup sugar

softened or melted butter
grated cheese


Preheat oven to 160C . Line the bottom and sides of pan with parchment paper.  I used 3 baking pans!

Sift together the flour, baking powder, salt and set aside.

In a big bowl, combine egg yolks, vanilla extract, sugar, milk, water, butter and oil. Using electric mixer, mix until well blended. Add dry ingredients and continue mixing until batter is smooth. Scrape once in a while and set aside. ( Batter is quite thick )

In a separate bowl, beat egg whites and cream of tartar until foamy. Add in the sugar gradually and beat till  medium peak forms. Take 1/3 of the meringue and mix with the egg yolks batter to thin the batter. Take the remaining meringue and fold in the egg yolks batter , i did the remaining meringue in 2 batches. Pour batter into prepared pan ( i filled 50% of my loaf pan )and bake for 35-40 minutes or until a cake tester inserted comes out clean. ( i covered the cake with foil paper after baking for 20 minutes when it starts showing a small crack line, i baked for about 35 minutes )

Let it stand for 10 minutes on the pan before removing from pan. Brush the top lightly with butter, sprinkle with sugar and after cooling down more, sprinkle with cheese. Wrap unfinished cake with cling paper.
Brush with melted butter after cooling for 10 minutes
Sprinkle with sugar and topped with grated cheese for that sweet and salty taste

See the similar texture of the local version?

I am submitting this post to Asian Food Fest ( Philippines ) hosted by The Sweet Spot

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