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Fluffy Taro Ube Cloud Cake

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A dreamy, light dessert combining the earthy sweetness of taro with the vibrant flavor of ube.

Ingredients

Scale
  • 1 cup Cake Flour
  • 1 cup Cooked, Mashed Taro
  • 1/2 cup Ube Halaya
  • 4 large Eggs, separated
  • 1 cup Granulated Sugar
  • 1/2 cup Whole Milk
  • 1/4 cup Vegetable Oil
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Cream of Tartar
  • 1/4 teaspoon Salt
  • 1 cup Heavy Cream
  • 1/4 cup Ube Halaya (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, sift together the cake flour and salt.
  3. In a separate bowl, whisk the egg yolks with granulated sugar until well blended.
  4. Add in the cooked, mashed taro, ube halaya, milk, vegetable oil, and vanilla extract. Mix until smooth.
  5. Slowly add the dry ingredients to the wet mixture. Gently fold them together until just combined.
  6. In a clean, dry bowl, whip the egg whites with cream of tartar until they hold stiff peaks.
  7. Gently fold one-third of the whipped egg whites into the batter. Then fold in the remaining egg whites until just incorporated.
  8. Pour the cake batter into a 9-inch round cake pan lined with parchment paper.
  9. Bake in the preheated oven for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
  10. Once baked, remove from the oven and allow it to cool in the pan for about 10 minutes.
  11. In a large bowl, whip the heavy cream until soft peaks form. Gently fold in the additional ube halaya.
  12. Once cooled, slice the cake in half horizontally if desired and frost with whipped cream.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For a refreshing twist, add citrus zest to the batter.

Nutrition

Find it online: https://ameliasweets.com/2026/03/26/fluffy-taro-ube-cloud-cake-lightest-dessert-heaven/