Tacloban Ang Gugma Ko (I Love Tacloban)

By: Sarah

 

Kapatid, turuan mo ‘kong magbake ng Chiffon Cake, Moist Chocolate Cake and Cheesecake.” That was one big assignment from new coffee shop owner Jheune, It was one daunting task but of course, conquerable. I’ve done these cakes many times and breaking the challenge down into easy, stress-free (without getting overwhelmed) steps is the very first thing to do. So I asked Jheune: Do you have an oven? Mini oven he has. Ok, I’ve seen those types of oven, ok, guess that works for now. Do you have a mixer? I just bought a stand mixer, it was on sale. Great. We need a good beater to whip the egg whites for chiffon cakes. Do you have measuring cups and spoons? Yes, I have, I just need to find them lol. Ok, somewhere, but I got them. Do you have baking pans? Well, I got some. We need 8 by 3 inches round cakes for chiffon and a spring form pan for cheesecakes. Mmmm, I can borrow from a friend who bakes my cheese cakes I sell here in the coffee shop. Yes, do that. Looks like we are in business. Am traveling to you in Tacloban and spending 5 days, what’s a good date? May month I recommend, fiestas all over towns, so you get to meet new friends and see places. That was the plan. Waited some months and then the trip happened. May 5 to May 9, 2026, Hello Tacloban.
I made sure I have the recipes printed for Jheune’s baking requests. It’s my first trip to Tacloban, Jheune and Jinggoy picked me up from the airport. We stopped at Robinson’s for lunch and also did the grocery for the baking supplies. Shopping was a delight, there was just one problem, there’s this important ingredient for egg whites stabilization, cream of tartar. Mmm, of course, I can substitute vinegar or lemon juice. Ok, we got the supplies, and it was another 2 1/2 hours drive to Jhuene’s town of Hinunangan, Southern Leyte. I got to Jheune’s beautiful coffee shop and house, it was just like the pictures she posted in Facebook — beautiful, inviting, enchanting and relaxing.
The night, I must say, was unforgettable, period.
Next day was tackling Basic Chiffon Cake. Chiffon cakes are not the best starting point for beginners because of the meringue trickery, but the recipe procedures are well written and it’s hands-on tutorial. Not that easy, thought it was, I should have known better, I was kicking myself, I got to do the mission impossible. Equipment failure: toaster oven (oh no!), right size pans not available, manual wire whisk loops slipping off (no way this would work). Ok I was not giving up, we wouldn’t have a perfect chiffon cake, but let’s do the cake as if we got the right tools and equipment.
Let us delve into common chiffon cake problems: Cake deflates, Cake has large holes, Cake is dry and dense.
Cake deflates: Egg whites were under-whipped, the goal is to whip the egg whites (no streaks of egg yolks ever) at medium-stiff peaks.
Cake has large holes: Egg whites were whipped at very high speed, go with medium speed until it reaches medium-stiff peaks.
Cake is dry and dense: Use Cake flour, it is lighter and finer than all-purpose flour. Do not overmix batter. And cake texture before baking should be loose flowy texture. The old Chiffon Cake recipe used 3/4 cup water, I increased to 1 cup to 1 1/4 cups.
Cake sinks or slips out of the pan: Chiffon cakes need to cling to the sides of the pan and hold their height. So pans are not greased.
Cake should be fully baked, springs back when touched and a wooden stick inserted to center of cake comes out clean. Cakes, specially high cakes, must be cooled upside down, inverted immediately after baking. And let it cool completely. For easy unmolding, bottom of pan can be lined with parchment paper.
We just can’t ignore the very basic components of a Chiffon Cake — the ingredients:
1. Sugar – we use white sugar, divided between the eggyolk batter to help keep the cake light and stabilizing the whipped egg whites.
2. Baking powder – This is the leavener, giving that light texture.
3. Room temperature large size Eggs – Yolks and whites are separated in different bowls. Whipped egg whites are folded into the eggyolk mixture.
Tacloban Ang Gugma Ko (I Love Tacloban)
4. Oil – neutral oil such as vegetable or corn oil is used. No olive oil and butter.
5. Water – yes, no need to use milk for longer shelf life.
6. Flavoring – Pure vanilla extract is a must.
7. Cream of tartar – it’s role is to help stabilize the egg whites. You’ll find this in the spice section of your grocery store. You can also substitute with lemon juice or white vinegar
8. Cake flour – highly recommended for soft fluffy texture.
9. Salt – improves flavor, iodized or fine sea salt is used.
The Meringue Trickery – this is very important with Chiffon Cakes.
1. Make sure mixing bowls and beaters are free of oils and clean or you will have trouble whipping the egg whites to a medium stiff consistency. Trick I do is wipe the bowls and beaters with paper towel soaked in vinegar.
2. Meringue consistency is medium stiff. If you whip the meringue too stiff, it clumps up and you will have difficulty folding the meringue into the cake batter. If you underwhip, your chiffon cake may collapse after baking. 3. New/better approach to folding whipped egg whites – Gently fold about 1/3 of the egg white
meringue into the egg yolk batter. Fold in the remaining meringue in 2-3 additions, until no white streaks are visible and the color is even.
Finally, know your oven. Every oven is different, you may have to experiment to adjust to perfect temperature, and also use an oven thermometer and not rely solely on oven control knobs.
Here’s a good basic recipe for Chiffon Cake, the same recipe I shared with Jheune.
VANILLA CHIFFON CAKE
Preheat oven 325 F
DRY INGREDIENTS
2 cups Cake flour
1 tablespoon baking powder
½ tsp salt
SIFT, Add
1 cup white sugar
Mix, set aside.
WET INGREDIENTS
8 large egg yolks
½ cup corn oil
2 teaspoons to 1 tablespoon
pure vanilla extract
1 cup water (may add 2 tablespoons to 1/4 cup to achieve loose flowy texture. Mix.
Combine dry and wet ingredients in a large bowl and mix using handheld wire whisk. Set aside.
MERINGUE
8 large egg whites
1/2 tsp cream of tartar
Whip medium to high speed, between 4 and 6 speed using Kitchen Aid. Once foamy, add gradually
¾ cup white sugar.
Whip until medium stiff consistency, meaning the meringue stands firm but the tip curls or droops over like a soft hook, rather than pointing perfectly straight.
Take about 1/3 of your whipped egg whites and mix it vigorously into the heavier yolk batter. Use wire whisk for 1st mix of batter and meringue. Then switch to large rubber spatula to add rest of meringue, using cut and fold technique.
Use two 8 X 3 inch round pans (shallower pans will allow the batter to dome above the rim), no grease, bottom parchment paper only for easy removal, but not required or one 10 X 14 inch cake pan. The cake needs to grip the sides to rise.
Tap to remove bubbles.
Ovening: 325 F FOR 50-60 minutes, convection oven I often use (check doneness after 40 minutes baking)
Cool upside down to wire racks. To remove layer cakes from their pans, use an offset spatula to gently pry the cake away from the bottom of the pan, loosen small sections at a time.
UBE CHIFFON CAKE –
2 tablespoons Ube flavoring and 1 tablespoon powder
MOCHA CHIFFON CAKE –
1 teaspoon instant coffee powder +
1 tablespoon cocoa powder
CHOCOLATE CHIFFON CAKE – 1/4 cup cocoa powder (adjust water for runny consistency)
SIMPLE BUTTERCREAM FROSTING
1 Cup unsalted butter, room temperature
1 Cup refined Sugar
1 Cup milk, evaporated or whole
COOKED YEMA FROSTING
for one 8 inch round layer cake
6 to 8 egg yolks
1/4 cup Cornstarch
2 Cans Alaska Condensed milk
1 Can Alaska Evaporated Milk
Mix well, then turn medium to low heat and continuously whip with wire whisk. Once slightly thickened, turn off heat, add 1/4 cup butter a splash of pure vanilla extract Press plastic or cling wrap directly against the surface of warm, cooked icing to prevent a skin from forming.
Fiesta in Tacloban was a wonderful experience — there’s public dancing in the town hall, no Air con, just lots chugging/fanning sanmig light beer or redhorse, oh yes. And first time witnessing parade of 32 lechons for public consumption — yes, delicious roasted piggies on full display in nicely decorated vehicles and floats. Tacloban I’m coming back soon! Meanwhile, let’s all enjoy SUMMER!