Taisan

A chiffon loaf brushed with butter and crusted with sugar and cheese the moment it leaves the tin.

Egg. Not vegetarian — contains cheese whose rennet the source does not name.

Ingredients

• 130 g cake flour
• 5 eggs, separated
• 160 g caster sugar
• 80 ml oil
• 80 ml milk
• 1 teaspoon baking powder
• 0.5 teaspoon cream of tartar
• 0.25 teaspoon salt
• 50 g butter, melted, to finish
• 4 tablespoons caster sugar, to finish
• 60 g grated cheese, to finish

Method

1. A LOAF TIN AND A CRUST, which is what makes this its own page beside the mamon and yema cake already here. Mamon is baked in paper cups and left plain; yema cake is round and frosted. This is baked as a long loaf and then given a butter, sugar and cheese crust while it is still too hot to touch, which is the only time it will take one.
2. Line a 23 cm loaf tin with paper, sides and base, with the paper standing proud. Chiffon batter climbs.
3. Yolks beaten with 70 g of the sugar 4 minutes until pale and thick. Oil in a thin stream, then the milk.
4. Flour, baking powder and salt sifted in and folded smooth.
5. Whites with the cream of tartar to soft peaks, then the remaining 90 g of sugar a spoonful at a time, to a meringue that peaks with a drooping tip.
6. Fold the meringue in in three goes, the first stirred in properly, the other two folded gently.
7. Bake at 165C for 40 to 45 minutes, until a skewer comes out clean. No opening the door in the first 25 minutes.
8. OUT OF THE TIN WITHIN TWO MINUTES and brushed all over with the melted butter at once, while the crumb is still open enough to drink it. Cooled first, the butter sits on the surface in a greasy film.
9. Sugar straight onto the butter, then the cheese, pressed on lightly. The sugar half-dissolves into the butter and sets into a thin crust as it cools.
10. Cool on a rack. Cut in thick slices across the loaf.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Philippines · All recipes