Print

Taro Ube Cloud Cake Recipe

Print Recipe

★★★★★

4.8 from 129 reviews

This delightful Taro Ube Cloud Cake combines the unique flavors of taro and ube jam into a light and fluffy sponge layered with a creamy marble-effect ube frosting. Baked to perfection and elegantly assembled, this cake offers a beautiful presentation with a moist texture and a subtle sweetness that highlights classic Filipino 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

  1. Preheat and Prepare Pan: Preheat your 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 cling and rise properly.
  2. Mix Dry Ingredients: Sift together cake flour, baking powder, salt, and ¼ cup of the granulated sugar into a bowl and whisk to combine evenly. This ensures a light texture in the cake.
  3. Combine Wet Ingredients: In a separate bowl, whisk the egg yolks, whole milk, vegetable oil, vanilla extract, and taro puree until the mixture becomes smooth and homogenous.
  4. Incorporate Wet into Dry: Gently stir the wet ingredients into the dry ingredients just until there are no streaks of flour visible. Avoid overmixing to maintain a tender crumb; set aside the batter.
  5. Make Meringue: In a clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add the remaining ½ cup granulated sugar while continuing to beat until stiff, glossy peaks form, creating a stable meringue.
  6. Fold Meringue into Batter: Fold one-third of the meringue into the batter gently to lighten the mixture. Then carefully fold in the remaining egg whites until no white streaks remain, ensuring the batter stays airy and light.
  7. Prepare to Bake: Pour the batter into the prepared tube pan. Smooth the surface and tap the pan gently on the counter to release any large air bubbles from the batter.
  8. Bake: Bake in the preheated oven for 30 to 35 minutes. The cake is done when the top springs back when lightly touched and a skewer inserted into the center comes out clean.
  9. Cool Inverted: Immediately invert the pan onto a bottle or funnel to cool completely, about 1 hour. This helps maintain the cake’s light, airy structure as it cools.
  10. Prepare Frosting: While the cake cools, whip the heavy cream with vanilla extract to soft peaks. Gently fold in the ube halaya and powdered sugar until the frosting becomes smooth and displays a beautiful marble effect.
  11. Unmold and Slice: Run a knife around the sides and tube of the pan to loosen the cake, then unmold it carefully. Slice the cake horizontally into three even layers for assembly.
  12. Assemble Cake: Spread the ube-tinted whipped cream frosting between each layer and over the top of the cake. Leave the sides exposed for a rustic and elegant look. Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld and the frosting to set.

Notes

  • Ensure the egg whites bowl and whisk are clean and free of grease for best meringue results.
  • Do not grease the sides of the pan to help the cake rise evenly and maintain its height.
  • Folding the meringue gently prevents deflating the batter, preserving the cake’s airy texture.
  • Inverting the pan while cooling prevents the delicate sponge from collapsing.
  • You can substitute ube halaya with other flavored jams if desired, but it will alter the classic flavor profile.
  • Chilling the cake before serving helps the frosting firm up and enhances sliceability.

Keywords: Taro cake, Ube cake, Cloud cake, Filipino dessert, Ube halaya, Taro puree, Sponge cake, Marble frosting

Find it online: https://dailysimplerecipe.com/taro-ube-cloud-cake-recipe/