Name: Chiffon Loaf Cake (Tie • SAHN)
Yield: Makes 2 loaves (8½ inches by 4½ inches/21.5 cm by 11 cm each)
Cuisine: Filipino
Ingredients: Crushed dried rose petals or freeze-dried raspberry powder to taste, for dusting (optional); 3 tablespoons (40 g) unsalted butter, melted and cooled; 1 teaspoon freshly squeezed lemon juice; 3 large eggs, cold, separated into whites and yolks; 1½ teaspoons baking powder; ½ teaspoon kosher salt; ¾ cup (170 g) granulated sugar, plus extra for dusting; 2 tablespoons pineapple juice; 1 cup plus 2 tablespoons (280 g) all-purpose flour, plus 1 tablespoon for dusting

Preparation info

Makes
2
loaves ( 8½ inches by 4½ inches 21.5 cm by 11 cm each )

Difficulty
Complex

Appears in

Filipinx

By Angela Dimayuga and Ligaya Mishan

Published 2021

About

Taisan means “whetstone” in Kapampangan—a somewhat ironic name for this cloud of a cake, which is a slab in shape but so light it’s almost ready to take to the air. It’s a great introduction to chiffon, without the trickiness of cutting layers.

Once, far from home and my trusty stand mixer, I had to whip the egg whites by hand. It took forever and was a major workout, but that reminded me of how much labor goes into this cake, and made me extra careful when folding the egg whites in