Hey there, fellow baking friends! If you’re looking for a dessert that feels like a vibrant hug, then you’ve stumbled into the right recipe with this Taro Ube Cloud Cake. This whimsical cake combines the soft, cozy flavor of taro with the stunning and unique taste of ube, creating an enchanting treat that’s as delightful to the eyes as it is to the taste buds. Whether you’re celebrating a special occasion or just indulging on a quiet afternoon, this cake is sure to bring a smile to your face. So, gather your ingredients and let’s whip up some magic together!
Why This Recipe Is Worth Making
You might be wondering, what makes the Taro Ube Cloud Cake special? Let me tell you! This cake stands out for several reasons. First, its texture is light and airy, almost like eating a cloud, thanks to the egg whites that create those lovely, fluffy layers. The star ingredients -taro and ube- bring vibrant colors and natural sweetness, making every slice a feast for the eyes and the palate.
Beyond the flavor and aesthetics, this cake embodies the magic of combining cultures. Taro and ube are staples in many Asian desserts, and incorporating them into a cake showcases their delightful profiles in a new way. Plus, the whipped ube frosting, with its creamy texture and hint of vanilla, perfectly complements the cake layers for an unforgettable taste experience.
Each bite delivers a flavor journey that is both comforting and exciting, bridging familiarity and the adventurous spirit of trying something new. You’ll find that this cake is a conversation starter and a fantastic centerpiece for any table!
Step-by-Step: Making Taro Ube Cloud Cake
Ready to start? Follow these straightforward steps for creating your very own Taro Ube Cloud Cake!
Ingredients:
- 1 cup taro puree (steamed and mashed)
- 1¾ cups cake flour
- ¾ cup granulated sugar, divided
- 1 tsp baking powder
- ¼ tsp salt
- 4 large egg yolks
- ½ cup whole milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 4 large egg whites
- ¼ tsp cream of tartar
- 1 cup heavy cream
- ½ cup ube halaya (ube jam)
- 1 cup powdered sugar
- ½ tsp vanilla extract
Directions:
- Preheat your oven to 325 °F (160 °C). Line the bottom of an 8-inch tube pan; remember, do not grease the sides.
- In a bowl, sift together the cake flour, baking powder, salt, and ¼ cup of the sugar. Whisk to combine.
- In a separate bowl, whisk the egg yolks, milk, oil, vanilla extract, and taro puree until smooth.
- Stir the wet ingredients into the dry ingredients just until no streaks remain. Set this mixture aside.
- In a clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add the remaining ½ cup sugar, continuing to beat until you reach stiff, glossy peaks.
- Fold one-third of the meringue into the batter to lighten it, then gently fold in the remaining egg whites until no white streaks remain.
- Pour the batter into the prepared pan and smooth the top. Tap the pan gently to release any air bubbles trapped within.
- Bake for 30–35 minutes, or until the top springs back when touched and a skewer inserted comes out clean.
- Invert the pan immediately onto a bottle or funnel; let the cake cool completely for about 1 hour.
- Meanwhile, whip the heavy cream with the vanilla to soft peaks. Fold in the ube halaya and powdered sugar until smooth, creating a lovely marble-effect frosting.
- Run a knife around the sides and tube of the pan to unmold the cake. Slice it horizontally into three layers.
- Spread frosting between the layers and over the top while leaving the sides exposed for a rustic look. Refrigerate for 1 hour before serving.
Best Ways to Serve Taro Ube Cloud Cake
Now that your beautiful cake is ready, let’s talk about the best ways to serve it! This cake is fantastic on its own, but you could elevate it by freshening up each slice with a sprinkle of edible flowers or a drizzle of coconut cream. For those who love a crunch, serving it on a bed of crushed graham crackers adds a textural contrast that bites beautifully against the softness of the cake.
Perfect on a cozy afternoon or for an outside picnic, this cake pairs well with a cup of tea or coffee, making it the ideal companion for a leisurely gathering with friends or family. You can also present it with a scoop of coconut or vanilla ice cream for an added creamy delight!
Storage Tips for Taro Ube Cloud Cake
After indulging in your cake, you might wonder how to store the leftovers (if there are any!). To enjoy the Taro Ube Cloud Cake for several days, simply cover it tightly with plastic wrap or store it in an airtight container in the refrigerator. It can maintain its delightful flavors for up to three days.
If you want to make it in advance, you can bake the cake layers a day ahead and store them wrapped in plastic wrap in the fridge. Frost it just before serving for the best texture and flavor!
Expert Tips for Perfect Taro Ube Cloud Cake
- Fresh Ingredients: Make sure your eggs and milk are fresh; it helps in achieving the best flavor and texture.
- Room Temperature: Let your eggs sit at room temperature before starting. This helps in creating that lovely, airy meringue.
- Sift Your Dry Ingredients: Sifting not only combines the dry ingredients perfectly but also avoids clumps and adds air, ensuring a lighter cake.
- Don’t Overfold: When combining the meringue and batter, be gentle; overmixing can deflate the airy texture you’ve worked hard to create.
- Cool Upside Down: Cooling the cake upside down prevents it from sinking, keeping that lovely cloud-like structure intact.
Delicious Variations of Taro Ube Cloud Cake
If you’re feeling creative and want to switch things up, here are some delightful variations to try:
- Coconut Infusion: Add shredded coconut to the batter for a tropical twist.
- Matcha Ube Fusion: Incorporate matcha powder into the frosting for a unique green tea flavor that complements the ube beautifully.
- Layer with Fruits: Include layers of fresh fruits like strawberries or mangoes in between the cake layers for a refreshing burst.
- Chocolate Delight: For chocolate lovers, fold in some cocoa powder into the batter for a chocolate taro ube cake.
FAQs
1. Can I use fresh taro instead of taro puree? Absolutely! You can steam and mash fresh taro root to make your own taro puree for this recipe.
2. What can I substitute for ube halaya if I cannot find it? You can use other fruit jams or preserves, like purple sweet potato or even a rich blueberry jam, though the flavor will differ slightly.
3. Can I freeze the cake? Yes! You can freeze the cake layers separately wrapped in plastic wrap and store them in a freezer-safe bag for up to a month. Just thaw and frost when you’re ready to serve.
This Taro Ube Cloud Cake isn’t just a dessert; it’s an experience. Embrace the joyful process of baking and celebrate the delightful flavors that this cake offers. Remember, every time you bake, you weave a little magic into the world, one delicious slice at a time! Now, grab your apron, and let’s create some sweet memories. Happy baking!
Print
Taro Ube Cloud Cake
- Total Time: 50
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A whimsical and light cake made with taro and ube, topped with a creamy ube frosting.
Ingredients
- 1 cup taro puree (steamed and mashed)
- 1¾ cups cake flour
- ¾ cup granulated sugar, divided
- 1 tsp baking powder
- ¼ tsp salt
- 4 large egg yolks
- ½ cup whole milk
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 4 large egg whites
- ¼ tsp cream of tartar
- 1 cup heavy cream
- ½ cup ube halaya (ube jam)
- 1 cup powdered sugar
- ½ tsp vanilla extract
Instructions
- Preheat your oven to 325 °F (160 °C). Line the bottom of an 8-inch tube pan and do not grease the sides.
- In a bowl, sift together the cake flour, baking powder, salt, and ¼ cup of the sugar. Whisk to combine.
- In a separate bowl, whisk the egg yolks, milk, oil, vanilla extract, and taro puree until smooth.
- Stir the wet ingredients into the dry ingredients just until no streaks remain. Set this mixture aside.
- In a clean bowl, beat the egg whites with cream of tartar until foamy. Gradually add the remaining ½ cup sugar, continuing to beat until you reach stiff, glossy peaks.
- Fold one-third of the meringue into the batter to lighten it, then gently fold in the remaining egg whites until no white streaks remain.
- Pour the batter into the prepared pan and smooth the top. Tap the pan gently to release any air bubbles trapped within.
- Bake for 30–35 minutes, or until the top springs back when touched and a skewer inserted comes out clean.
- Invert the pan immediately onto a bottle or funnel; let the cake cool completely for about 1 hour.
- Meanwhile, whip the heavy cream with the vanilla to soft peaks. Fold in the ube halaya and powdered sugar until smooth, creating a lovely marble-effect frosting.
- Run a knife around the sides and tube of the pan to unmold the cake. Slice it horizontally into three layers.
- Spread frosting between the layers and over the top while leaving the sides exposed for a rustic look. Refrigerate for 1 hour before serving.
Notes
Elevate your cake by adding edible flowers or serving on a bed of crushed graham crackers. Pairs well with tea or coffee.
- Prep Time: 15
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 18g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg