Preheat the oven to 325 °F (163 °C). Prepare your chiffon or angel food cake pan without greasing it.

In a bowl, whisk together egg yolks, granulated sugar, whole milk, vegetable oil, vanilla extract, cooked mashed taro, and ube halaya until smooth.

In a separate bowl, whip egg whites with salt until frothy; gradually add cream of tartar and remaining sugar until stiff peaks form.

Gently fold one-third of the meringue into the yolk mixture, then fold in the remaining meringue until no streaks are visible.

Pour the batter into the prepared cake pan and bake for 30 to 35 minutes until golden brown.

Invert the pan onto a bottle or funnel to cool completely for at least one hour.

Whip the heavy cream until soft peaks form, then fold in additional ube halaya.

Once cooled, remove the cake from the pan and top with whipped cream and extra ube halaya before serving.