Taisan, anybody who grew up in the late 70’s and 80’s would know this classic cake popularized by Goldilocks’, a very soft sponge loaf cake that has close similarities to mamon, usually sprinkled with sugar on top and sometimes with grated cheese. This type of food reminds me of my childhood, especially when it is from Goldilocks, it was my favourite food place before, unlike most kids who would prefer McDonalds or Jollibee this was my thing.
Whenever we visit this place my order would be the usual palabok, sago gulaman and for dessert our recipe today Taisan. I still remember those days when my mom does her shopping in Cubao specifically in Ali Mall and Rustans then while she is doing her thing I prefer to wait in the central foyer where the remote-control boats are, I used to play that a lot, and if I am not there it’s just a short stroll to Fiesta Carnival, then we just meet back in front of Goldilocks’ when is lunch time.
Many years later Goldilocks’ was still my favourite, even when I was in university and even when I started working, it was my first choice when it comes to dining options, Greenhills, SM City or any branch, I even tried the ones in Cerritos, California. The quality never changed and I guess it’s one my greatest influences in cooking, hence if your tried one of my dishes it will taste nearly the same.
Now going back to Taisan, I know some will think it’s just another sponge cake and yes, I can’t agree more but for Filipinos like me it has more meaning than that, it’s the nostalgia that it brings and that’s what makes it special.
1/4 cup flavourless oil (vegetable oil, canola oil, corn oil)
2 tbsp water
melted butter, to brush with cake
Sift together flour, baking powder and salt, set aside.
Beat together egg whites and cream of tartar using a hand mixer, and beat in high speed. Slowly add all of the sugar and continue beating until medium peaks form. Set it aside.
On another bowl whisk egg yolks, vanilla, milk, oil and water, stir this in to the flour mixture then mix gently until batter is smooth and even in consistency.
Now fold the batter and egg white mixture together. Divide the mixture evenly in two 9 x 5-inch loaf pan Bake in a 160C pre-heated oven for 25 to 30 minutes or until a cake tester comes out clean. Remove from oven, let it cook then brush loaf with melted butter on top.