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Taro Ube Cloud Cake

Taro Ube Cloud Cake: A Heavenly Fluffy Dessert Experience

Experience the delightful Taro Ube Cloud Cake, a light and airy dessert that impresses with its unique flavors and stunning lavender hue.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Filipino
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup cake flour substitute with gluten-free baking blend for gluten-free
  • 1 cup cooked, mashed taro ensure it’s cooled before mixing in
  • 1/2 cup ube halaya substitute with ube powder dissolved in milk if needed
  • 6 large eggs, separated whisk whites to firm peaks
  • 3/4 cup granulated sugar divide in both yolk mixture and meringue
  • 1/2 cup whole milk swap with coconut milk for tropical flavor
  • 1/4 cup vegetable oil use neutral-flavored oil
  • 1 tsp vanilla extract
  • 1/2 tsp cream of tartar
  • 1/4 tsp salt
For the Topping
  • 1 cup heavy cream whipped to soft peaks

Equipment

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

Method
 

Step-by-Step Instructions
  1. Preheat the oven to 325°F (163°C) and prepare the cake pan without greasing it.
  2. In a large mixing bowl, whisk together egg yolks and ½ cup of granulated sugar until pale and creamy. Add milk, vegetable oil, vanilla extract, cooled mashed taro, and ube halaya. Mix until smooth.
  3. In another bowl, beat the egg whites and a pinch of salt until frothy. Gradually add the remaining sugar and cream of tartar, beating until stiff peaks form.
  4. Gently fold one-third of the meringue into the yolk mixture. Follow with the remaining meringue, folding until no white streaks remain.
  5. Pour the batter into the prepared pan and bake for 30 to 35 minutes until the top is golden and springs back when touched.
  6. Invert the cake pan onto a bottle or funnel immediately and cool upside down.
  7. Once cool, run a knife around the edges to release the cake. Whip the heavy cream and fold in ube halaya, then spread over the cake.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 50mgIron: 0.5mg

Notes

Ensure bowls and beaters are clean for egg whites. Fold gently to maintain meringue volume. Store properly to maintain freshness.

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