Description
This Taro Ube Cloud Cake is a light, fluffy chiffon-style cake featuring the natural sweetness of taro and the vibrant flavor of ube (purple yam). Moist taro puree is incorporated into a tender cake batter, combined with a luscious ube-infused whipped cream frosting that creates a beautiful marbled effect. Perfect for a unique dessert that balances airy texture and rich Filipino-inspired flavors.
Ingredients
Scale
Cake
- 1 cup taro puree (steamed and mashed)
- 1¾ cups cake flour
- ¾ cup granulated sugar, divided
- 1 tsp baking powder
- ¼ tsp salt
- 4 large egg yolks
- ½ cup whole milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 4 large egg whites
- ¼ tsp cream of tartar
Frosting
- 1 cup heavy cream
- ½ cup ube halaya (ube jam)
- 1 cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325 °F (160 °C). Line the bottom of an 8-inch tube pan with parchment paper, but do not grease the sides to allow the cake to climb.
- Mix Dry Ingredients: In a bowl, sift together the cake flour, baking powder, salt, and ¼ cup of the granulated sugar. Whisk together to combine well.
- Combine Wet Ingredients: In another bowl, whisk together the egg yolks, whole milk, vegetable oil, vanilla extract, and the taro puree until the mixture is smooth and homogenous.
- Form Batter: Stir the wet ingredients into the dry ingredients until no streaks of flour remain, but do not overmix. Set the batter aside.
- Make Meringue: Using a clean, grease-free bowl, beat the egg whites with the cream of tartar until foamy. Gradually add the remaining ½ cup sugar while continuing to beat until stiff, glossy peaks form.
- Fold Meringue into Batter: Gently fold one-third of the meringue into the batter to lighten it. Then carefully fold in the remaining meringue until no white streaks remain, being careful to maintain the air bubbles.
- Transfer and Smooth Batter: Pour the batter into the prepared tube pan. Smooth the top with a spatula and tap the pan gently to release any large air bubbles.
- Bake: Bake in the preheated oven for 30 to 35 minutes or until the top springs back when lightly touched and a skewer inserted into the center comes out clean.
- Cool the Cake: Immediately invert the pan onto a bottle or funnel to cool completely for about one hour. This prevents the cake from collapsing.
- Prepare Frosting: While the cake cools, whip the heavy cream with vanilla extract until soft peaks form. Gently fold in the ube halaya and powdered sugar until smooth and marbled.
- Unmold and Slice: Run a knife around the sides and tube of the pan to loosen the cake. Invert to unmold and slice the cake horizontally into three even layers.
- Assemble and Chill: Spread the ube whipped cream frosting between each layer and over the top, leaving the sides exposed for a rustic look. Refrigerate for at least 1 hour before serving to set the frosting.
Notes
- Do not grease the sides of the pan to help the cake rise evenly and hold its structure.
- Use a tube pan to help support the delicate chiffon cake as it bakes and cools.
- Gently folding the meringue into the batter preserves the light, airy texture essential for a cloud-like cake.
- Ube halaya can be purchased or homemade; it adds a vibrant color and authentic flavor to the frosting.
- Chilling the cake after assembly helps the frosting set and makes slicing cleaner.
- This cake is best served within 2 days for optimal freshness but can be refrigerated for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Keywords: Taro cake, Ube cake, Cloud cake, Filipino dessert, chiffon cake, ube halaya, taro puree, whipped cream frosting
