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–+ servings
Taro Ube Cloud Cake

Delight in Taro Ube Cloud Cake - A Fluffy Filipino Treat

Enjoy a light and fluffy dessert with the unique flavors of Taro Ube Cloud Cake.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling Time 1 hour
Total Time 2 hours
Servings: 8 slices
Course: Desserts
Cuisine: Filipino
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup cake flour substitute with a gluten-free blend if desired
  • 1 cup mashed taro ensure it's cooked and cooled before use
  • 1/2 cup ube halaya (ube jam) can substitute with high-quality ube powder if halaya is unavailable
  • 4 eggs separate into yolks and whites
  • 1 cup granulated sugar use less for a less sweet dessert
  • 1/2 cup whole milk coconut milk can be used for a tropical twist
  • 1/4 cup vegetable oil a neutral-flavored oil is preferred
  • 1 teaspoon vanilla extract use pure extract for the best taste
  • 1/2 teaspoon cream of tartar stabilizes egg whites
  • 1/4 teaspoon salt enhances overall flavor
For the Whipped Topping
  • 1 cup heavy cream keep it chilled for best results
  • 1/4 cup ube halaya fold it in gently for a unified topping

Equipment

  • 9-inch chiffon or angel-food cake pan
  • Mixing Bowls
  • hand mixer or stand mixer
  • Spatula

Method
 

Step-by-Step Instructions for Taro Ube Cloud Cake
  1. Preheat your oven to 325°F (163°C) and prepare your baking pan.
  2. Whisk together the egg yolks, granulated sugar, milk, vegetable oil, vanilla extract, mashed taro, and ube halaya until smooth.
  3. In a separate bowl, beat egg whites with a pinch of salt until foamy; gradually add the remaining sugar and beat until stiff peaks form.
  4. Fold one-third of the meringue into the yolk mixture, then gently fold in the remaining meringue until no streaks remain.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes until golden.
  6. Invert the cake pan immediately after baking to cool upside down.
  7. Run a thin knife around the edges to release the cake and lift it out gently.
  8. Whip the heavy cream until soft peaks form and fold in the ube halaya; spread over the cooled cake.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 300IUCalcium: 50mgIron: 0.5mg

Notes

Ensure your egg whites are whisked to stiff peaks for a light cake and maintain the airy structure by not greasing the pan.

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