Ingredients
Equipment
Method
- 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.
Notes
Bring the eggs to room temperature before you begin, and fold the meringue with a light, deliberate hand to preserve the cake’s airy structure. Once baked, it will keep beautifully for up to two days at room temperature, or up to five days if refrigerated.
