Preheat your oven to 325°F (163°C) and prepare a 9-inch chiffon pan without greasing it.

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

In a separate bowl, beat egg whites with a pinch of salt until foamy, then gradually add the remaining sugar until stiff peaks form (5-7 minutes).

Fold one-third of the whipped egg whites into the yolk mixture, then gently incorporate the remaining meringue until no white streaks remain.

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

Invert the pan onto a bottle to cool completely upside down, preventing collapse.

Run a knife around the edge to release the cake; whip cream to soft peaks and fold in ube halaya, then spread over the cake.