Name: Taro Ube Cloud Cake Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 2 h
Cuisine: Filipino
Ingredients: 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; 1 cup heavy cream; ½ cup ube halaya (ube jam); 1 cup powdered sugar; ½ tsp vanilla extract

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Introduction

Taro Ube Cloud Cake is a light and fluffy Filipino-inspired dessert that combines the earthy sweetness of taro with vibrant ube flavors. This airy chiffon cake, layered with a marbled ube frosting, is perfect for special occasions or a delightful treat any day.

A slice of cake with three visible layers sits on a white square plate on a white marbled surface with a blurred green palm leaf in the background. The bottom and middle layers are a soft lavender color with a smooth texture, while the top layer is a fluffy white cream with swirled peaks. A small purple flower decoration rests on top of the cream. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 cup heavy cream
½ cup ube halaya (ube jam)
1 cup powdered sugar
½ tsp vanilla extract

Instructions

Step 1: Preheat the oven to 325 °F (160 °C). Line the bottom of an 8-inch tube pan; do not grease the sides.
Step 2: In a bowl, sift together the cake flour, baking powder, salt, and ¼ cup of the granulated sugar. Whisk to combine.
Step 3: In another bowl, whisk the egg yolks, milk, vegetable oil, vanilla extract, and taro puree until smooth.
Step 4: Stir the wet ingredients into the dry ingredients just until no streaks remain. Set aside.
Step 5: In a clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add the remaining ½ cup sugar, beating until stiff, glossy peaks form.
Step 6: Fold one-third of the meringue into the batter to lighten it, then gently fold in the remaining egg whites until no white streaks remain.
Step 7: Pour the batter into the prepared pan. Smooth the top and tap the pan gently to release air bubbles.
Step 8: Bake for 30–35 minutes, until the top springs back when touched and a skewer inserted in the center comes out clean.
Step 9: Invert the pan immediately onto a bottle or funnel and let the cake cool completely, about 1 hour.
Step 10: Meanwhile, whip the heavy cream with vanilla extract to soft peaks. Fold in the ube halaya and powdered sugar until smooth to create a marbled ube frosting.
Step 11: Run a knife around the pan sides and tube to unmold the cake. Slice the cake horizontally into three layers.
Step 12: Spread the frosting between the layers and over the top, leaving the sides exposed for a rustic look. Refrigerate for 1 hour before serving.

Tips & Variations

Make sure the egg whites are at room temperature for better volume when whipping.
Use fresh taro or frozen taro puree to maintain authentic flavor.
For a more vibrant purple frosting, add a few drops of natural ube extract along with the ube halaya.
If you don’t have ube halaya, substitute with purple yam jam or sweetened purple yam puree.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the frosting fresh. When ready to serve, bring the cake to room temperature for 15–20 minutes. Leftover cake can be wrapped tightly and frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

A slice of cake with three visible layers sits on a white square plate placed on a white marbled surface. The bottom two layers are a pale purple sponge with a soft, creamy texture, while the top layer is light and fluffy whipped cream. On top of the whipped cream, there is a small purple flower as decoration. The background shows a blurred purple and pink setting with a green leaf silhouette. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of cake flour?

Cake flour is recommended for this recipe because it creates a lighter, more tender crumb. If you don’t have cake flour, you can substitute by removing 2 tablespoons of all-purpose flour per cup and replacing it with 2 tablespoons of cornstarch.

Why do I need to invert the cake after baking?

Inverting the cake while it cools helps maintain its height and prevents the soft chiffon cake from collapsing. The tube pan and cooling method ensure the cake stays fluffy and light.