Description
A soft, airy, and delicately sweet cake inspired by Filipino flavors. This Fluffy Taro Ube Cloud Cake features a light sponge infused with taro and ube, layered or topped with whipped chantilly cream for a cloud-like finish. Perfect for celebrations, afternoon tea, or when you want a dessert that feels light yet indulgent.
Ingredients
🛒 Ingredients (for one 9-inch round or rectangle cake):
For the Fluffy Taro Ube Sponge Cake:
2 cups cake flour (or all-purpose flour, sifted)
2 teaspoons baking powder
¼ teaspoon salt
6 large eggs, separated
¾ cup granulated sugar, divided
½ cup taro puree (smooth and thick)
¼ cup ube halaya or ube jam
¼ cup vegetable oil
½ cup whole milk or coconut milk
1 teaspoon vanilla extract
Optional: a few drops purple food coloring (for vibrant color)
For the Ube Chantilly Cream:
2 cups heavy whipping cream, cold
¼ cup powdered sugar
2 tablespoons ube halaya
½ teaspoon vanilla extract
Optional Ube Syrup (for brushing layers):
¼ cup water
2 tablespoons sugar
1 tablespoon ube halaya
Instructions
📝 Instructions:
Preheat oven to 350°F (175°C). Line a 9-inch round or rectangle pan with parchment paper (do not grease the sides).
In a bowl, whisk flour, baking powder, and salt. Set aside.
In another bowl, whisk egg yolks with half of the sugar until pale. Mix in taro puree, ube halaya, oil, milk, and vanilla until smooth. Gradually fold in dry ingredients.
In a clean bowl, beat egg whites until foamy. Slowly add remaining sugar and whip to soft, glossy peaks.
Gently fold egg whites into the batter in three additions, being careful not to deflate.
Pour batter into prepared pan. Tap gently to remove air bubbles.
Bake for 30–35 minutes, or until the top springs back lightly when touched.
Invert the cake immediately and cool completely before removing from the pan.
Whip heavy cream until soft peaks form. Add powdered sugar, ube halaya, and vanilla. Continue whipping until light and fluffy.
(Optional) Simmer syrup ingredients for 2–3 minutes; cool.
Slice cake horizontally if layering. Lightly brush with ube syrup.
Spread chantilly cream between layers and over the top. Keep the finish soft and cloud-like rather than overly smooth.
Notes
- Extra Fluffy Texture: Use cake flour and fold gently to keep the batter airy.
- Color Boost: A tiny drop of purple food coloring enhances the natural ube hue.
- Rectangle Cake Option: Perfect for slicing and serving at gatherings.
- Storage: Keep refrigerated and consume within 2–3 days for best texture.
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Category: Dessert / Cake
- Method: Baked / Whipped
- Cuisine: Filipino-Inspired