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Taro Ube Cloud Cake Recipe

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★★★★★

4.6 from 144 reviews

Taro Ube Cloud Cake is a light and fluffy chiffon-style cake featuring the unique flavors of taro and ube. This cake combines steamed taro puree in a tender cake base with a luscious ube-infused whipped cream frosting, creating a delicate tropical dessert perfect for celebrations or a special treat.

Ingredients

Scale

Cake Batter

  • 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 Oven: Preheat your oven to 325 °F (160 °C) and line the bottom of an 8-inch tube pan with parchment paper. Do not grease the sides to allow the cake to climb for proper rise.
  2. Mix Dry Ingredients: In a bowl, sift together the cake flour, baking powder, salt, and ¼ cup of the granulated sugar. Whisk to combine thoroughly to ensure an even rise and fine texture.
  3. Combine Wet Ingredients: In another bowl, whisk together the egg yolks, whole milk, vegetable oil, vanilla extract, and the steamed taro puree until the mixture is smooth and homogenous.
  4. Make Batter: Gently stir the wet ingredients into the dry ingredients just until no streaks of flour remain. Avoid overmixing to keep the batter light and airy.
  5. Prepare Meringue: In a clean bowl, beat the egg whites with the cream of tartar until foamy. Gradually add the remaining ½ cup sugar, continuing to beat until stiff, glossy peaks form, creating a stable meringue.
  6. Fold Meringue into Batter: Fold one-third of the meringue gently into the batter to lighten it, then carefully fold in the remaining meringue until no white streaks remain, maintaining as much air as possible.
  7. Fill Pan and Bake: Pour the batter into the prepared tube pan, smooth the top with a spatula, and gently tap the pan on the counter to release any air bubbles. Bake for 30 to 35 minutes, or until the top springs back to the touch and a skewer inserted in the center comes out clean.
  8. Cool Cake: Immediately invert the pan onto a bottle or funnel to cool completely for about 1 hour. This prevents the delicate cake from collapsing.
  9. Prepare Frosting: While the cake cools, whip the heavy cream with the vanilla extract to soft peaks. Fold in the ube halaya and powdered sugar gently until smooth and marble-like in appearance, creating a sweet and creamy frosting.
  10. Assemble Cake: Run a knife around the sides and tube of the pan to loosen the cake, unmold carefully, and slice horizontally into three even layers.
  11. Frost Layers: Spread the ube cream frosting between each cake layer and over the top, leaving the sides naked for a rustic presentation.
  12. Chill Before Serving: Refrigerate the assembled cake for at least 1 hour before serving to allow the frosting to set and flavors to meld.

Notes

  • Do not grease the sides of the tube pan; this helps the cake rise evenly by allowing it to cling to the sides.
  • Folding the meringue gently into the batter is crucial to keeping the cake light and airy.
  • Using fresh taro and properly steaming it ensures a smooth puree and the best flavor.
  • For best flavor, chill the cake for at least an hour before serving to let the frosting set and meld with the cake.
  • You can substitute ube halaya with homemade ube jam if preferred.

Keywords: Taro cake, Ube cake, Cloud cake, Filipino dessert, chiffon cake, ube halaya, taro dessert, light cake

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