Description
Indulge in the heavenly delight of a Fluffy Taro Ube Cloud Cake, a delectable treat that will melt in your mouth with every bite. This cake combines the unique flavors of taro and ube, creating a light and airy dessert that is perfect for any occasion.
Ingredients
Scale
Cake:
- 1 cup cake flour
- 1 cup cooked, mashed taro
- 1/2 cup ube halaya
- 4 large eggs, separated
- 1 cup granulated sugar (divided)
- 1/2 cup whole milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon salt
Topping:
- 1 cup heavy cream
- 1/4 cup ube halaya (for topping)
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and do not grease a 9-inch chiffon or angel-food cake pan.
- Mix the wet ingredients: In a medium bowl, combine the egg yolks, ½ cup of sugar, milk, vegetable oil, vanilla extract, mashed taro, and ube halaya. Whisk until smooth.
- Whip the egg whites: In a large bowl, whisk the egg whites with a pinch of salt until foamy. Add cream of tartar and gradually sprinkle in the remaining sugar while beating until stiff peaks form.
- Combine the mixtures: Gently stir one-third of the meringue into the yolk mixture, then fold in the remaining meringue in two additions.
- Bake the cake: Pour the batter into the prepared pan and bake for 30-35 minutes until the top is golden and springs back lightly.
- Cool the cake: Invert the pan onto a bottle or funnel and let it cool completely upside down.
- Release the cake: Once cooled, run a thin knife around the sides and center tube to carefully release the cake.
- Make the topping: Whip the heavy cream until soft peaks form. Gently fold in ube halaya.
- Decorate the cake: Pipe or spread the whipped ube topping over the cooled cake.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg