LOOK: Taisan Cake recipe from the Goldilocks Bakebook
INQUIRER.net US Bureau
May 19, 2017 at 10:21 pm



Ingredients – Measurements:  

Egg Yolk side:

Cake Flour, sifted – 1 cup + 4 tbsp

Baking Powder – 1 tsp

Salt – ½ tsp

Egg Yolks – Egg Yolks of 4 large eggs

Vanilla Extract – ½ tsp

Sugar – ¼ cup

Evaporated Milk – ¼ cup

Water – 1 ½ tbsp.

Butter, unsalted (melted) – ½ tbsp.

Corn oil – ¼ cup

Egg white side:

Egg whites – Egg whites of 6 large eggs

Cream of Tartar – ¼ tsp

Sugar – ½ cup


Pre-heat over to 325 F with steam

  1. Grease loaf pan (7” x 3”) with whipped butter and line with parchment paper.
  2. Sift all dry ingredients and set aside.
  3. Combine all liquid ingredients in a mixing bowl using paddle attachment. Mix at low speed until all ingredients are blended.
  4. Add dry ingredients and continue mixing for 2 minutes until batter is smooth. Scrape once in a while. Set aside.
  5. Beat egg whites, cream of tartar and sugar using wire whisk and mix for 1 minute at low speed.
  6. Increase to medium speed for 4-5 minutes or until it medium peaks.
  7. Fold egg yolk mixture to whipped egg whites at low speed for 8-10 seconds.
  8. Increase to medium speed for 2 seconds.
  9. Pour the batter equally into prepare pans.
  10. Bake for 18-20 minutes or until a cake tester inserted comes out clean.
  11. Let it stand for 5-10 minutes or before inverting placing in the rack to cool.



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