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1
Preheat oven to 350 F degrees. Grease with baking spray and line with parchment paper the bottom of two loaf pans, each measuring about 9 inches x 3 inches, with a height of about 4 inches. Set aside the loaf pans.
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2
In a medium sized bowl, sift together the dry ingredients : cake flour, baking powder and salt. (Use a wire whisk and mix the ingredients around a few times). Set aside the dry ingredients.
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3
Using a stand mixer, beat the egg whites at the highest speed together with the cream of tartar. Beat till soft peaks form, there are no more bubbles and the whites are shiny. This takes about 3 to 5 minutes. Gradually add the 1/4 cup granulated white sugar. Continue beating for about 3 minutes more. Put this aside.
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4
In a separate large mixing bowl, place the dry ingredients. Make a well in the center. To that center, add the egg yolks, 1/2 cup granulated white sugar, oil, water, calamansi juice (or use lemon juice), vanilla extract. Mix well using a wire whisk or else an electric mixer for faster blending. Mix ingredients well for about 3 to 5 minutes.
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5
Fold the egg yolks mixture gradually into the egg whites. Do this in three batches. Fold gently using a wide spatula, blending ingredients together, but make sure the whites do not fall flat in consistency. Make sure the egg whites are well incorporated into the yolks mixture.
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6
Pour the cake batter into the pre-greased, parchment-lined loaf pans. Bake at 350 F degrees for 35 minutes. Test the middle of the loaf cake with a sharp knife - if it comes out clean, cake is done.
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7
When Taisan loaves are done, take out from the oven. Cool on counter for about 5 to 10 minutes. While cooling, brush on the melted butter and add the grated cheese and granulated sugar on top. Add the butter, cheese and sugar while Taisan is still hot, fresh out of the oven so that the sugar and cheese melts onto the top of the loaf. Then remove from pans, transfer loaves to a baking rack to cool.
