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–+ servings
Taro Ube Cloud Cake

Delight in Taro Ube Cloud Cake: A Heavenly Dessert Experience

Experience the enchanting Taro Ube Cloud Cake, a delightful fusion of flavors that offers a light, airy texture and stunning pastel lavender presentation.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Asian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Cake Flour Gluten-free blend can be used.
  • 1 cup Cooked Mashed Taro Ensure it's cooled down before using.
  • 1/2 cup Ube Halaya (Ube Jam) Can substitute with high-quality ube powder mixed with milk.
  • 6 Eggs Separate yolks and whites for optimal texture.
  • 3/4 cup Granulated Sugar Divide between yolk and meringue mixtures.
  • 1/2 cup Whole Milk Coconut milk can be used for a tropical twist.
  • 1/4 cup Vegetable Oil Use a neutral oil.
  • 1 tsp Vanilla Extract Optional but recommended.
  • 1/2 tsp Cream of Tartar Stabilizes egg whites.
  • 1/4 tsp Salt Enhances flavor.
For the Whipped Ube Topping
  • 1 cup Heavy Whipping Cream Whip until soft peaks form.
  • 1/2 cup Ube Halaya Blends into the whipped cream for extra flavor.

Equipment

  • 9-inch chiffon or angel-food cake pan
  • Mixing bowls
  • Whisk
  • Electric mixer
  • cooling rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch chiffon or angel-food cake pan by not greasing it.
  2. In a mixing bowl, whisk together the egg yolks, sugar, milk, vegetable oil, vanilla extract, cooled cooked mashed taro, and ube halaya until smooth.
  3. In a separate clean bowl, beat the egg whites with a pinch of salt until foamy, then add cream of tartar and sugar to achieve stiff peaks.
  4. Gently fold a third of the whipped egg whites into the yolk mixture, then carefully add the rest until no streaks are visible.
  5. Pour the batter into the prepared cake pan and bake for 30-35 minutes until golden and a toothpick comes out clean.
  6. Immediately invert the pan onto a cooling rack or bottle neck to cool completely.
  7. After cooling, carefully run a knife around the edges and release the cake from the pan.
  8. Whip the heavy cream until soft peaks form, then fold in ube halaya for the topping.
  9. Pipe or spread the whipped ube topping over the cooled cake and serve.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 40mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 250IUVitamin C: 1mgCalcium: 70mgIron: 1mg

Notes

Ensure room temperature ingredients for better emulsification.

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