Also known as a taisan loaf, this chiffon cake baked in a mini loaf pan is topped with cheese for that salty-sweet taste. You might remember this as a cupcake topped with sugar instead of cheese.
What is a chiffon cake?
If Japan has the Castella cake, the Philippines has the taisan cake. Both are made from the same basic cake recipe that many of us also know as chiffon cake recipe. This is different from a sponge cake because chiffon cake recipes take the basic sponge recipe and make it taste richer and more stable. This is achieved by adding baking powder to the batter for a guaranteed lift and using oil or butter to create a richer, more moist cake. This is important if you want to top the cake with a frosting or some other topping such as sliced fruits and whipped cream.
This taisan loaf cake recipe is a chiffon cake that is brushed with butter and topped with a good amount of creamy grated cheese. See how easily this can be done by following this step-by-step video:
Easy Chiffon Cake Recipe With Cheese
Easy Chiffon Cake Ingredients With Cheese
- 1 1/4 cups caster sugar divided
- 2 cups cake flour sifted
- 1 tablespoon baking powder
- 1 teaspoon Salt
- 6 large eggs separated
- 1/2 Cup canola oil
- 1/2 Cup water
- 1 teaspoon vanilla flavoring
- 1/4 teaspoon cream of tartar
- 1/2 Cup Butter melted
- 1 1/2 cups cheddar cheese grated
- Preheat oven to 325 degrees F (165 degrees C). Lightly butter and place parchment paper on the bottom of two 8 1/2 x 4 1/2-inch loaf pans. Set aside.
- Set aside 1/4 cup sugar.
- Sift remaining sugar, flour, baking powder, and salt into a large bowl. Stir to mix. Create a well in the middle of the dry ingredients. Add egg yolks, oil, water, and vanilla extract. Beat until well combined. Set aside.
- In the bowl of a stand mixer with the whisk attachment, add egg whites and cream of tartar, and whisk on Medium-High until foamy. Sprinkle gradually the reserved 1/4 cup sugar to make a meringue. Whisk only until stiff peaks.
- Scoop out 1/3 of the meringue, and add to the batter. Fold in meringue using a large spatula. Once well mixed, add the remaining meringue in batches, folding while being careful to not over mix the batter and release all the air whipped into the egg whites. (A few thin egg white streaks is ok.) Divide mixture evenly between the prepared loaf pans.
- Place in the oven, and bake for about 25 minutes or until a toothpick inserted into the centers emerge clean. Remove from the oven, and completely cool on a wire rack. Remove loaves from the pans, and discard parchment papers.
- When ready to serve, brush tops with melted butter. Cover the tops with grated cheese before slicing and serving.