Description

Taro Ube Cloud Cake is a delightfully light and airy chiffon cake combining the earthy sweetness of taro with the vibrant flavor of ube halaya. This dessert features a fluffy texture achieved by folding meringue into a taro and ube-infused batter, topped with whipped cream blended with additional ube halaya for a luscious finish. Perfect for those seeking a unique, visually stunning cake that is both soft and flavorful.

Ingredients

Scale

Dry Ingredients

1 cup Cake Flour (Use gluten-free blend for a gluten-free version)
1/2 teaspoon Cream of Tartar
1/4 teaspoon Salt

Wet Ingredients

1 cup Cooked Mashed Taro (Ensure it’s cooled before using)
1/2 cup Ube Halaya (ube jam) (High-quality ube powder dissolved in milk can be a substitute)
1/2 cup Whole Milk (Substitute half with coconut milk for a tropical twist)
1/4 cup Vegetable Oil (Use neutral-flavored oil)
1 teaspoon Vanilla Extract (Always opt for pure vanilla)
4 large Eggs (Separated yolks and whites)
3/4 cup Granulated Sugar (Divided use: 1/2 cup and 1/4 cup)
1 cup Heavy Cream (Essential for fluffy whipped topping)
1/4 cup Additional Ube Halaya (Fold into the whipped cream)

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Instructions

Preheat Oven and Prepare Pan: Preheat the oven to 325 °F (163 °C). Prepare a chiffon cake pan by ensuring it is clean and ungreased to allow the batter to cling and rise properly.
Make the Egg Yolk Mixture: In a mixing bowl, whisk together the egg yolks, 1/2 cup of the granulated sugar, whole milk, vegetable oil, vanilla extract, cooled mashed taro, and ube halaya until fully combined and smooth.
Whip Egg Whites: In a separate clean bowl, begin beating the egg whites with a pinch of salt until foamy. Add cream of tartar and continue to beat while gradually adding the remaining 1/4 cup sugar until stiff peaks form, indicating a stable meringue.
Fold Meringue into Yolk Mixture: Gently fold one-third of the stiff egg white meringue into the egg yolk and taro mixture to lighten the batter. Then carefully fold in the remaining meringue in two additions to preserve the airy structure.
Bake the Cake: Pour the fully combined batter into the chiffon cake pan, smoothing the top. Bake in the preheated oven for 30 to 35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Cool the Cake Upside Down: Once baked, immediately invert the chiffon pan onto a bottle or funnel to cool completely upside down. This prevents the cake from collapsing and maintains its light texture.
Remove Cake from Pan: After the cake has cooled completely, run a knife gently around the edges of the pan to loosen the cake, then carefully remove it.
Prepare Whipped Cream Topping: Whip the heavy cream until soft peaks form. Gently fold the additional 1/4 cup of ube halaya into the whipped cream to create a flavored, fluffy topping.
Decorate and Serve: Spread the ube-infused whipped cream evenly over the cooled cake. Slice and serve as a light, colorful dessert perfect for any occasion.

Notes

For a gluten-free cake, substitute the cake flour with a gluten-free flour blend.
Ensure the taro is completely cooled to avoid melting the whipped egg whites when mixed.
Do not grease the chiffon pan; this is critical to allow the cake to climb the sides and form its signature texture.
Cooling the cake upside down is essential to prevent deflation.
Substitute half of whole milk with coconut milk for an added tropical flavor.
Use pure vanilla extract for the best aroma and flavor.
This cake is best consumed within 2-3 days and can be refrigerated; bring to room temperature before serving.

Prep Time: 45 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Filipino