Ingredients:

  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 5 large eggs, separated
  • 1 cup granulated sugar, divided
  • 0.33 cup whole milk
  • 1 tsp ube extract
  • 2 tbsp ube halaya (purple yam jam)
  • 12 oz evaporated milk
  • 14 oz sweetened condensed milk
  • 1 cup full-fat coconut milk
  • 1 tsp ube extract (for soak)
  • 2 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp ube extract (for topping)

Instructions:

  1. Preheat and prep. Set your oven to 350°F and grease a 9x13 inch pan.
  2. Separate the eggs. Place the 5 yolks in one bowl and the 5 whites in a clean, grease free bowl.
  3. Whip the whites. Beat the whites on high, gradually adding 1/2 cup sugar until stiff, glossy peaks form.
  4. Mix the yolks. Beat the yolks with the remaining 1/2 cup sugar, 0.33 cup whole milk, 1 tsp ube extract, and 2 tbsp ube halaya until the mixture is pale and doubled in size.
  5. Combine dry ingredients. Sift the 1.5 cups flour, 1 tsp baking powder, and 0.5 tsp salt into the yolk mixture until just combined.
  6. Fold gently. Gradually fold the egg whites into the purple batter using a spatula until no white streaks remain.
  7. Bake the sponge. Pour into the pan and bake for 30 minutes until the top springs back when touched.
  8. Prepare the soak. Whisk the 12 oz evaporated milk, 14 oz condensed milk, 1 cup coconut milk, and 1 tsp ube extract until smooth and vibrant purple.
  9. Poke and pour. Use a skewer to poke holes all over the warm cake, then slowly pour the milk mixture over it until every drop is absorbed.
  10. Chill and top. Refrigerate for at least 4 hours. Whip 2 cups heavy cream with 3 tbsp powdered sugar and 1 tsp ube extract until billowy and thick, then spread over the cake.