Taro Ube Cloud Cake

delicate, cloud-like chiffon cake infused with both taro and ube flavors, crowned with a light ube halaya whipped topping. Its ethereal texture and vibrant hue make it as beautiful as it is delicious.

Why You’ll Love This Recipe

• Light and Airy Texture: The chiffon-style batter yields a cake that’s as soft as a cloud.

• Dual Flavor Profile: Real taro and ube halaya combine for an authentic, nuanced purple-yam taste.

• Minimal Frosting Required: A simple whipped cream–ube halaya topping accentuates, rather than overwhelms, the cake’s natural flavors.

• Show-Stopping Presentation: Its vibrant pastel lavender color and delicate crumb make it perfect for celebrations.

• Make-Ahead Friendly: The cake and topping can be prepared in advance for stress-free entertaining.

Ingredients

• 1 cup (120 g) cake flour

• ½ cup (120 g) cooked, mashed taro (cooled)

• ¼ cup (80 g) ube halaya (ube jam)

• 5 large eggs, separated

• 1 cup (200 g) granulated sugar, divided

• ¼ cup (60 ml) whole milk

• ¼ cup (60 ml) vegetable oil (neutral-flavored)

• ½ teaspoon vanilla extract

• ½ teaspoon cream of tartar

• Pinch of salt

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

1. Preheat and prepare pan. Preheat your oven to 325 °F (163 °C). Do not grease a 9-inch (23 cm) chiffon or angel-food cake pan; the ungreased sides help the batter climb and rise.

2. Prepare the yolk mixture. In a medium bowl, whisk together the egg yolks, ½ cup sugar, milk, oil, vanilla extract, mashed taro, and ube halaya until smooth and evenly colored.

3. Beat the egg whites. In a large, clean bowl, whisk the egg whites with the salt until foamy. Add cream of tartar, then gradually add the remaining ½ cup sugar, beating on high speed until stiff peaks form and the meringue is glossy.

4. Combine batter and meringue. Stir one-third of the meringue into the yolk mixture to lighten it. Gently fold in the remaining meringue in two additions, using a spatula and cutting through the center, then lifting and folding the batter until no streaks remain.

5. Bake. Pour the batter into the prepared pan and smooth the top lightly. Bake for 30–35 minutes, or until the top is golden and springs back when lightly touched.

6. Cool upside down. Immediately invert the pan onto a bottle or funnel and let cool completely upside down; this preserves its height and airy structure.

7. Release and top. Once cooled, run a thin knife around the pan sides and center tube to release the cake. In a mixing bowl, whip 1 cup (240 ml) of heavy cream to soft peaks, then gently fold in 3–4 tablespoons of ube halaya. Pipe or spread the whipped ube topping over the cake.

Servings and timing

• Servings: 12

• Prep time: 20 minutes

• Bake time: 30–35 minutes

• Total time: Approximately 1 hour

Variations

• Macapuno Addition: Fold in ¼ cup chopped macapuno (coconut sport) into the whipped topping for textural contrast.

• Cheesy Twist: Sprinkle the top with grated sharp cheddar or queso de bola for a sweet-savory balance.

• Coconut Cream Swap: Replace half the milk with coconut milk and garnish with toasted coconut flakes.

• Matcha Swirl: Add 1 tablespoon matcha powder to the yolk batter for a green-purple marble effect and earthy note.

Storage/reheating

• Storage: Cover lightly with plastic wrap or place in an airtight container. Refrigerate for up to 3 days.

• Freezing: Wrap individual slices tightly and freeze for up to 1 month. Thaw overnight in the refrigerator.

• Reheating: For a “just-baked” feel, warm slices in a 300 °F (150 °C) oven for 5–8 minutes, then cool slightly before serving.

FAQs

What is the difference between taro and ube?

Taro is a pale-fleshed tropical tuber with a subtle nutty flavor, while ube (purple yam) is vividly purple and slightly sweeter. Combining both yields a more complex yam-based taste.

Can I use ube powder instead of ube halaya?

Yes. Substitute 2 tablespoons of high-quality ube powder dissolved in the milk for the halaya; adjust sugar to taste.

Why didn’t my cake rise properly?

Common causes include under-beaten egg whites, folding too vigorously (deflating the meringue), or an oven temperature that’s too low. Ensure stiff peaks in the meringue and gentle folding.

How do I know when the cake is done?

The top should be pale golden and spring back when gently pressed. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.

Can I make this recipe gluten-free?

Yes. Replace cake flour with a 1:1 gluten-free baking blend that includes xanthan gum. The texture may be slightly denser.

Is it necessary to invert the cake pan?

Inverting while cooling prevents the cake from collapsing and maintains its signature height and airy crumb.

How long will the whipped ube topping hold its shape?

The whipped cream–ube halaya mixture holds firm for several hours at cool room temperature; refrigerate if making ahead and re-whip lightly if it begins to soften.

Can I halve the recipe?

Yes. Bake in a smaller tube pan or round pan; reduce bake time by about 5–10 minutes and watch closely.

What pan size works best?

A 9-inch (23 cm) chiffon or angel-food pan with a removable bottom yields the ideal lift and shape.

Can I omit the ube halaya in the batter?

You may, but reducing the halaya will lighten the color and flavor. You can increase mashed taro slightly to compensate, though the ube note will be subtler.

Conclusion

This Taro Ube Cloud Cake marries the delicate textures of chiffon baking with the unique flavors of two beloved root crops. Its soft crumb, pastel hue, and lightly sweet whipped ube topping are sure to impress both visually and on the palate. Ideal for birthdays, gatherings, or any occasion in need of a light, elegant dessert, this cake can be prepared ahead to streamline your celebration. Enjoy a slice of cloud-like indulgence that captures the best of taro and ube in every bite.