[PARTNER] Goldilocks' Taisan Loaf Cake

Enjoy Goldilocks' Sponge Loaf Cake for dessert or merienda.

Goldilocks' Taisan Loaf Cake (Photo courtesy of Goldilocks Bakeshop)

Goldilocks' Taisan Loaf Cake (Photo courtesy of Goldilocks Bakeshop)


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

Cheese (for garnishing, optional)


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 evenly into prepared pan.

  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.