Go Back

Taisan Filipino Chiffon Cake

Filipino chiffon cake brushed with melted salted butter and coated with granulated sugar
Yield: two 9x5-inch loaf pans or several mini pans
Author: Maryanne Cabrera


  • 2 cups cake flour
  • 1 Tablespoon baking powder
  • 1/4 teasponn fine sea salt
  • 1 cup granulated sugar, divided
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 2 teaspoons vanilla extract
  • 6 large egg yolks
  • 1 cup egg whites (about 7 large egg whites), room temperature
  • 1 teaspoon cream of tartar
  • melted salted butter, for brushing
  • additional granulated sugar, for coating


  • Preheat oven to 350 degrees F. Grease and line two 9x5-inch loaf pans with parchment paper.* Set aside.
  • In a large bowl, sift together cake flour, baking powder, salt, and 1/2 cup of sugar. Whisk in sugar. In another bowl, whisk together oil, water, vanilla, and egg yolks. Add wet yolk mixture to dry flour mixture. Mix until thick and smooth. Set aside.
  • In another bowl, whip egg whites on low speed until foamy. Add cream of tartar and continue to whip on low speed. Add sugar one tablespoon at a time while mixing. Once all the sugar has been added, increase mixing speed and whip to stiff peaks.
  • Add whipped egg whites to cake batter in three additions. Using a sturdy spatula, gently fold in 1/3 of egg whites into cake batter. Adding egg whites in three additions will ensure thorough mixing and this will also keep the volume of whipped white eggs from deflating. 
  • Pour cake batter into prepared loaf pans. Bake 9x5-inch loaf pans for 33-35 minutes until toothpick inserted in pan comes out clean. Alternatively, bake mini 3.25x5.5-inch loaf pans for 20-25 minutes. Allow cakes to cool in pan for 3-5 minutes before unmolding.
  • After unmolding, liberally brush warm cakes with melted salted butter. Roll warm buttered cakes in granulated sugar. Use a serrated knife to slice cake into portions. Serve warm or at room temperature. Store any leftover cakes in an airtight container for up to 4 days. 


  • Alternatively, use one 9x5-inch loaf pan and two mini 3.25 x 5.5-inch loaf pans OR five mini 3.25 x 5.5-inch loaf pans
  • Egg whites whip stronger bonds at room temperature. However, it is easier to separate egg whites from egg yolks while eggs are cold.
  • Make sure egg white bowl is clean. Any traces of oil or fat may hinder egg whites from whipping.
  • Be careful not to overwhip egg whites, otherwise, egg whites will separate.