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Flora Ashbury

Taro & Ube Dream Cloud Cake

A study in softness and balance—this Taro & Ube Dream Cloud Cake offers a delicate crumb that all but dissolves on the tongue, where the gentle sweetness of ube meets the quiet, earthy depth of taro in perfect harmony.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Filipino
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

For the Cake
  • 4 large eggs separated
  • 1 cup granulated sugar divided
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup cooked mashed taro (cooled)
  • 1/2 cup ube halaya ube jam
  • 1 cup cake flour
  • 1/2 teaspoon cream of tartar
  • 1/4 teaspoon salt
For the Topping
  • 1 cup heavy cream whipped to soft peaks
  • 1/4 cup ube halaya

Equipment

  • Mixing bowls
  • Whisk
  • 9-inch chiffon or angel-food cake pan

Method
 

  1. In a large bowl, whisk the egg whites with a pinch of salt until softly foamed. Add the cream of tartar, then gradually sprinkle in half the sugar, beating until stiff, glossy peaks form.
  2. In a separate bowl, whisk together the egg yolks, remaining sugar, milk, vegetable oil, vanilla, mashed taro, and ube halaya until smooth and evenly coloured.
  3. Gently stir one-third of the meringue into the yolk mixture to lighten it, then fold in the remaining meringue in two additions, keeping the batter as airy as possible.
  4. Preheat the oven to 325°F (163°C) and leave a 9-inch chiffon or angel-food cake pan ungreased. Pour in the batter, smoothing lightly, and bake for 30–35 minutes, until golden and springy to the touch.
  5. Immediately invert the pan onto a bottle or funnel and allow the cake to cool completely upside down.
  6. Once cooled, run a thin knife around the edges and centre tube to release the cake carefully.
  7. In a mixing bowl, whip the cream to soft peaks, then gently fold through the ube halaya.
  8. Finish by piping or softly spreading the ube cream over the cooled cake.

Notes

Bring the eggs to room temperature before you begin, and fold the meringue with a light, deliberate hand to preserve the cake’s airy structure. Once baked, it will keep beautifully for up to two days at room temperature, or up to five days if refrigerated.