Preheat your oven to 325°F (163°C) and prepare a 9-inch chiffon or angel-food cake pan ungreased.

In a mixing bowl, whisk together egg yolks, half of the sugar, milk, oil, vanilla, taro, and ube halaya until smooth.

In a separate bowl, beat egg whites with a pinch of salt until foamy, then gradually add remaining sugar until stiff peaks form.

Fold one-third of the egg whites into the yolk mixture, then gradually fold in remaining egg whites gently.

Pour batter into the pan and bake for 30-35 minutes until golden and springs back when touched.

Remove cake from the oven and invert onto a wire rack immediately to cool completely.

Once cooled, run a knife around edges to release, then whip cream and fold in ube halaya for topping.