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Taro & Ube Dream Cloud Cake
A study in softness and balance—this Taro & Ube Dream Cloud Cake offers a delicate crumb that all but dissolves on the tongue, where the gentle sweetness of ube meets the quiet, earthy depth of taro in perfect harmony.
In a large bowl, whisk the egg whites with a pinch of salt until softly foamed. Add the cream of tartar, then gradually sprinkle in half the sugar, beating until stiff, glossy peaks form.
In a separate bowl, whisk together the egg yolks, remaining sugar, milk, vegetable oil, vanilla, mashed taro, and ube halaya until smooth and evenly coloured.
Gently stir one-third of the meringue into the yolk mixture to lighten it, then fold in the remaining meringue in two additions, keeping the batter as airy as possible.
Preheat the oven to 325°F (163°C) and leave a 9-inch chiffon or angel-food cake pan ungreased. Pour in the batter, smoothing lightly, and bake for 30–35 minutes, until golden and springy to the touch.
Immediately invert the pan onto a bottle or funnel and allow the cake to cool completely upside down.
Once cooled, run a thin knife around the edges and centre tube to release the cake carefully.
In a mixing bowl, whip the cream to soft peaks, then gently fold through the ube halaya.
Finish by piping or softly spreading the ube cream over the cooled cake.
A few details make all the difference
01
Build a stable meringue
Use a spotless, grease-free bowl. Add the sugar slowly after the egg whites become foamy, then stop beating when the peaks stand upright and look smooth and glossy. Grainy or clumpy whites have been overbeaten.
02
Fold without deflating
Loosen the ube-yolk mixture with one-third of the meringue. Fold in the remainder using a cut-down, scoop-under and turn-over motion. Stop as soon as no large white streaks remain—overmixing produces a dense cake.
03
Protect the cake’s rise
Preheat the oven before mixing and leave the chiffon pan completely ungreased so the batter can grip its sides. Invert the cake immediately after baking and let it cool fully before releasing or decorating it; otherwise, it may collapse.
Why this recipe works
It’s the sort of cake that invites a pause. Something to be enjoyed slowly, perhaps in the hush of an afternoon, or at the end of a long table as conversation softens and the light begins to fade. Despite its refined appearance, there is an ease to it—an understated simplicity that makes it as approachable as it is elegant. A handful of ingredients, a gentle rhythm in the making, and what emerges is something rather special: light as air, yet rich with character.
Cook’s notes
Measure with Care
Precision brings consistency. A scale, where possible, ensures the lightness you’re after.
Begin at Room Temperature
Eggs whip more willingly when softened slightly—yielding a finer, more stable meringue.
Fold, Don’t Stir
Treat the batter gently. A light hand preserves the air you’ve worked so carefully to build.
Invert Without Hesitation
The moment it leaves the oven, turn the cake upside down—this simple act safeguards its height and softness.
In a large bowl, whisk the egg whites with a pinch of salt until softly foamed. Add the cream of tartar, then gradually sprinkle in half the sugar, beating until stiff, glossy peaks form.
In a separate bowl, whisk together the egg yolks, remaining sugar, milk, vegetable oil, vanilla, mashed taro, and ube halaya until smooth and evenly coloured.
Gently stir one-third of the meringue into the yolk mixture to lighten it, then fold in the remaining meringue in two additions, keeping the batter as airy as possible.
Preheat the oven to 325°F (163°C) and leave a 9-inch chiffon or angel-food cake pan ungreased. Pour in the batter, smoothing lightly, and bake for 30–35 minutes, until golden and springy to the touch.
Immediately invert the pan onto a bottle or funnel and allow the cake to cool completely upside down.
Once cooled, run a thin knife around the edges and centre tube to release the cake carefully.
In a mixing bowl, whip the cream to soft peaks, then gently fold through the ube halaya.
Finish by piping or softly spreading the ube cream over the cooled cake.
Cook’s notes
Measure with Care: Precision brings consistency. A scale, where possible, ensures the lightness you’re after.
Begin at Room Temperature: Eggs whip more willingly when softened slightly—yielding a finer, more stable meringue.
Fold, Don’t Stir: Treat the batter gently. A light hand preserves the air you’ve worked so carefully to build.
Invert Without Hesitation: The moment it leaves the oven, turn the cake upside down—this simple act safeguards its height and softness.
Cooking mode
Taro & Ube Dream Cloud Cake
In a large bowl, whisk the egg whites with a pinch of salt until softly foamed. Add the cream of tartar, then gradually sprinkle in half the sugar, beating until stiff, glossy peaks form.
In a separate bowl, whisk together the egg yolks, remaining sugar, milk, vegetable oil, vanilla, mashed taro, and ube halaya until smooth and evenly coloured.
Gently stir one-third of the meringue into the yolk mixture to lighten it, then fold in the remaining meringue in two additions, keeping the batter as airy as possible.
Preheat the oven to 325°F (163°C) and leave a 9-inch chiffon or angel-food cake pan ungreased. Pour in the batter, smoothing lightly, and bake for 30–35 minutes, until golden and springy to the touch.
Immediately invert the pan onto a bottle or funnel and allow the cake to cool completely upside down.
Once cooled, run a thin knife around the edges and centre tube to release the cake carefully.
In a mixing bowl, whip the cream to soft peaks, then gently fold through the ube halaya.
Finish by piping or softly spreading the ube cream over the cooled cake.
A letter from table number seven
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