2 cups cake flour.
1 and 1/3 cups sugar.
2 teaspoons baking powder.
1/2 teaspoon salt.
8 large eggs, separated.
1/2 cup vegetable cooking oil.
1/2 cup milk.
1 to 2 tablespoon ube flavoring, we used Ferna Ube Flavocol; you can also use 1/4 to 1/2 teaspoon ube powder
Ingredients for the icing and filling:
3 cups whipped cream.
1 and 1/4 cups powdered sugar, sifted.
1 tablespoon ube flavoring (we used Ferna Ube Flavocol; adjust as needed for desired color and flavor).
Macapuno stips, for filling and topping about 2 cups
1- Grease and flour the bottoms of two 9×2-inch round cake pans.
2- Whisk together cake flour, sugar, baking powder, and salt in a large bowl until well combined. Add yolks, oil, milk, and ube flavoring; whisk until smooth.
3. In a separate bowl, beat egg whites almost until stiff oeaks from. Fold the whites into the yolk mixture in two additions.
4. Divide the batter evenly between the prepared pans.
5- Bake at 350F for 20 to 25 minutes. Let the cake rest for 3 minutes ( or until if falls in below the top edge of the pan), then invert the cake until cool. If the cake feels as if it will fall out of the pan, let it cool right side up.
6- Make the icing: In the bowl of an electric mixer fitted with the whisk attachment, whop cream until medium peaks form. Gradually add powdered sugar, 1 tablespoon at a time, Add ube flavoring.
7- Assemble the cake: Slice off cake tops to keep the height uniform and to level off surface. Reserve trimmings and place in a food processor to turn into crumbs.
8- Place one cake layer on top of a cake board. Place about 1 cup whipped cream over the cake, then spread evenly using an offset spatula. Add about 1/3 to 1/2 cup macapuno strips. Top with the other cake layer, then ice the cake with the remaining whipped cream, covering the top and sides.
9- Dust sides with the ube cake crumbs. Use remaining cream to pipe shells on the borders. Decorate cake top with macapuno strips, placing them on the center of the cake inside the piped borders. Refrigerate for at least 2 hours before serving.