Description
Taro Ube Cloud Cake is a delightfully light and fluffy Filipino-inspired dessert that combines the earthy flavors of taro and sweet, vibrant ube halaya into a chiffon cake. This airy cake is perfect for special occasions or an everyday treat, topped with whipped cream blended with extra ube for a tropical twist that everyone will love.
Ingredients
Scale
Cake Batter:
- 1 cup Cake Flour (Use gluten-free blend for a gluten-free version.)
- 1 cup Cooked Mashed Taro (Ensure it’s cooled before using.)
- 1/2 cup Ube Halaya (ube jam) (High-quality ube powder dissolved in milk can be a substitute.)
- 4 large Eggs (Separated yolks and whites.)
- 3/4 cup Granulated Sugar (Divided use.)
- 1/2 cup Whole Milk (Substitute half with coconut milk for a tropical twist.)
- 1/4 cup Vegetable Oil (Use neutral-flavored oil.)
- 1 teaspoon Vanilla Extract (Always opt for pure vanilla.)
- 1/2 teaspoon Cream of Tartar (Essential for achieving stiff peaks.)
- 1/4 teaspoon Salt (Just a pinch enhances the overall flavor.)
Topping:
- 1 cup Heavy Cream (Essential for fluffy whipped topping.)
- 1/4 cup Additional Ube Halaya (Fold into the whipped cream.)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325 °F (163 °C). Prepare a chiffon pan but do not grease it, as this helps the cake to rise properly.
- Make Cake Batter: In a mixing bowl, whisk together the egg yolks, ½ cup of the sugar, whole milk, vegetable oil, vanilla extract, cooked mashed taro, and ube halaya until fully combined and smooth.
- Beat Egg Whites: In a separate clean bowl, whisk the egg whites with a pinch of salt until foamy. Add the cream of tartar and the remaining sugar, then continue beating until stiff peaks form, which is crucial for the cake’s light texture.
- Fold Meringue into Batter: Gently fold one-third of the stiff egg white meringue into the egg yolk mixture to lighten it. Then carefully fold in the remaining meringue in two additions, ensuring not to deflate the airy mixture.
- Bake the Cake: Pour the combined batter into the prepared chiffon pan. Bake in the preheated oven for 30–35 minutes or until the cake turns golden and a skewer inserted comes out clean.
- Cool Upside Down: Immediately invert the chiffon pan onto a bottle or funnel and let the cake cool completely upside down. This prevents the cake from collapsing and preserves its airy texture.
- Release Cake: Once cooled, run a knife around the edges of the pan to loosen the cake and carefully remove it from the pan.
- Prepare Topping: Whip the heavy cream to soft peaks, then gently fold in the additional ube halaya to evenly incorporate the flavor and color.
- Finish and Serve: Spread the ube-infused whipped cream evenly over the top of the cooled cake. Slice and serve to enjoy this delightfully light and flavorful dessert.
Notes
- Use a chiffon pan without greasing to allow the cake to climb the sides and rise properly.
- Cooling the cake upside down is essential to maintain its height and softness.
- Substitute half the whole milk with coconut milk for a richer, tropical flavor.
- For a gluten-free version, replace cake flour with a gluten-free flour blend.
- Ensure taro is thoroughly cooked and cooled to avoid clumps in the batter.
- Use pure vanilla extract to enhance the cake’s overall flavor.
