LOOK: Taisan Cake recipe from the Goldilocks Bakebook | Inquirer

LOOK: Taisan Cake recipe from the Goldilocks Bakebook

/ 10:21 PM May 19, 2017



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.



Don't miss out on the latest news and information.
TAGS: Filipino pastries, Filipino snacks, Goldilocks Bakebook
For feedback, complaints, or inquiries, contact us.
Your subscription could not be saved. Please try again.
Your subscription has been successful.

Subscribe to our daily newsletter

By providing an email address. I agree to the Terms of Use and acknowledge that I have read the Privacy Policy.

We use cookies to ensure you get the best experience on our website. By continuing, you are agreeing to our use of cookies. To find out more, please click this link.