1. To begin, preheat your oven to 325°F and line an 8-inch round cake pan with parchment paper. In a bowl, whisk together the cake flour, baking powder, salt, and half of the granulated sugar. In a separate bowl, whisk the egg yolks, taro puree, milk, vegetable oil, and vanilla extract until smooth, then gradually add the dry ingredients and mix until fully combined.

2. In a clean bowl, beat the egg whites with cream of tartar until foamy, then gradually add the remaining granulated sugar and continue beating until soft, glossy peaks form. Gently fold the whipped egg whites into the taro batter in three additions, being careful not to deflate the mixture.

3. Pour the batter into the prepared pan and smooth the top. Tap the pan gently to release any air bubbles, then bake for 45–55 minutes, or until the top springs back lightly when touched. Immediately invert the pan to cool the cake completely before removing it.

4. While the cake is cooling, prepare the ube whipped cream frosting. In a clean bowl, whip the heavy cream until soft peaks form. Add the ube halaya, powdered sugar, and vanilla extract, then whip the mixture until it’s smooth and fluffy.

5. Once the cake is fully cooled, remove it from the pan and frost it with the ube whipped cream. Serve this Taro Ube Cloud Cake as a stunning centerpiece, garnished with fresh fruit, edible flowers, or a dusting of powdered sugar for a truly impressive and delectable dessert.