Preheat your oven to 325 °F (163 °C). Do not grease the chiffon pan.

In a large mixing bowl, whisk together the egg yolks and ½ cup of granulated sugar until smooth and pale yellow. Add in the whole milk, vegetable oil, vanilla extract, cooked mashed taro, and ube halaya. Mix well.

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

Gently fold one-third of the meringue into the yolk mixture to lighten it. Gradually fold in the remaining meringue until no visible white streaks remain.

Pour the combined batter into the ungreased chiffon pan and smooth the top. Bake for 30-35 minutes or until the top is golden and springs back when pressed.

Immediately invert the chiffon pan onto a funnel or bottle neck to cool completely for about 1 hour.

While the cake is cooling, whip the heavy cream until it reaches soft peaks. Fold in the ube halaya until smooth.

Once cooled, remove the cake from the pan and spread or pipe the whipped ube topping over the surface.