Description
A delightful fusion of taro and ube flavors, this light and fluffy cake is perfect for any occasion.
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) and prepare an 8-inch tube pan by lining the bottom with parchment paper.
- In a mixing bowl, sift together the cake flour, baking powder, salt, and ¼ cup of the granulated sugar.
- In another bowl, whisk together the egg yolks, milk, vegetable oil, vanilla extract, and taro puree until smooth.
- Add the wet ingredients to the dry mix and stir gently until combined.
- In a clean bowl, beat the egg whites with the cream of tartar until foamy. Gradually add the remaining ½ cup of sugar until stiff peaks form.
- Fold one-third of the meringue into your cake batter, then fold in the remaining egg whites until no streaks are visible.
- Pour the batter into the prepared tube pan and smooth the top.
- Bake for 30 to 35 minutes until the top springs back and a skewer comes out clean.
- Invert the pan onto a bottle or funnel to cool completely for about an hour.
- Whip the heavy cream and vanilla extract to soft peaks, then fold in the ube halaya and powdered sugar.
- Once cooled, run a knife around the edges to release the cake and slice it horizontally into three layers.
- Spread ube frosting between each layer and on top of the cake; refrigerate for at least one hour before serving.
Notes
For a beautiful presentation, garnish with fresh fruit or edible flowers. Serve with tea or coffee for a delightful experience.