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

This Taro Ube Cloud Cake is a light and fluffy Filipino dessert that combines the earthy sweetness of taro with the vibrant flavor of ube. Its delicate texture and marbled ube frosting make it a delightful treat perfect for any special occasion or a cozy afternoon tea.

A slice of purple cake with three visible layers: two thick, soft purple sponge cake layers on the top and bottom, and one white creamy layer in the middle. The top of the cake is decorated with fluffy white whipped cream swirls, and a single delicate purple flower sits in the center. The cake slice is placed on a white plate with a green leaf underneath, against a soft pink background showing blurred green leaves and purple flowers. The textures look light and airy. 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 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 help the cake climb while baking.
Step 2: In a bowl, sift together the cake flour, baking powder, salt, and ¼ cup of the granulated sugar. Whisk to combine evenly.
Step 3: In another bowl, whisk the egg yolks with the milk, vegetable oil, vanilla extract, and taro puree until the mixture is smooth and uniform.
Step 4: Gently stir the wet ingredients into the dry ingredients just until no streaks remain. Avoid overmixing. Set this batter aside.
Step 5: In a clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add the remaining ½ cup sugar while continuing to beat 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 the batter is fully combined and no white streaks remain.
Step 7: Pour the batter into the prepared pan. Smooth the top lightly and tap the pan gently on the counter to release any air bubbles.
Step 8: Bake for 30 to 35 minutes, or until the top springs back when touched and a skewer inserted in the center comes out clean.
Step 9: Immediately invert the pan onto a bottle or funnel to cool. Let the cake cool completely, about 1 hour, which helps maintain its height and airiness.
Step 10: Meanwhile, whip the heavy cream with the vanilla extract until soft peaks form. Fold in the ube halaya and powdered sugar gently until you achieve a smooth marbled frosting.
Step 11: Run a knife around the sides and tube of the cake pan to loosen. Unmold the cake carefully and slice it horizontally into three even layers.
Step 12: Spread the ube frosting between each layer and over the top of the cake, leaving the sides exposed for a rustic look. Chill the cake in the refrigerator for at least 1 hour before serving.

Tips & Variations

Make sure your egg whites are free from any yolk or grease for the best meringue rise.
For a stronger ube flavor, add a few drops of ube extract to the frosting.
If you don’t have ube halaya, you can substitute with purple yam powder mixed into mashed sweet potatoes or whipped cream.
Use a serrated knife to slice the cake layers gently without compressing the sponge.

Storage

Store the assembled cake in an airtight container or cover with plastic wrap and refrigerate for up to 3 days. The frosting may soften slightly at room temperature, so keep it chilled until serving. To refresh, let the cake sit at room temperature for 10 to 15 minutes before slicing.

How to Serve

A slice of cake with three visible layers sits on a white plate with a green leaf beneath it; the bottom and top layers are light purple and spongy, while the middle layer is a slightly lighter purple and creamy. On top of the cake, there are dollops of white whipped cream arranged in a small cluster, and a single purple flower with a yellow center rests gently on the cream. The background shows blurred purple flowers and green leaves on a white marbled texture, creating a soft and fresh look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen taro puree for this cake?

Yes, frozen taro puree works well as long as it is fully thawed and drained of excess moisture before mashing. This will help maintain the cake’s texture.

What can I substitute for the tube pan if I don’t have one?

You can use a deep 8-inch round cake pan lined with parchment at the bottom. The tube pan helps the cake rise evenly, but careful cooling and not greasing the sides will also help with a good rise in a regular pan.