Step 1

Preheat the oven to 150°C/ 300°F fan forced

Step 2

Line the bottom of a 6-inch cake tin

Step 3

In a medium-sized bowl whisk the egg yolks, milk, vegetable oil, cornstarch and ube extract together

Step 4

Sift in the flour and whisk until just combined

Step 5

In another bowl whip the egg whites until foamy

Step 6

Add the sugar and whip at medium speed until stiff peaks

Step 7

In three additions fold the meringue into the egg yolk mixture, being careful not to deflate the bubbles

Step 8

Transfer the batter to the cake tin

Step 9

Fill a larger baking tray with 1cm of boiling water and place the cake tin in the tray

Step 10

Bake for 60 minutes, or until it springs back when touched

Step 11

Once cooled run a knife around the edge of the cake tin and invert the pan

Step 12

Wrap in cling wrap and place in the fridge until assembly

Step 13

Combine the cream, sugar, and ube extract in a large bowl and whisk until medium stiff peaks.

Step 14

Reserve in the fridge until assembly

Step 15

Cut the cake into four equal layers

Step 16

Place a cake layer on a turn table and spread over a  layer of cream

Step 17

Top with another sheet of sponge

Step 18

Repeat and cover with the remaining two layers of sponge

Step 19

Using a palette knife spread cover the cake in a thin layer of cream, spinning the turntable as you go to create a smooth finish

Step 20

Place the remaining cream in a piping bag fitted with a French star tip and pipe a border around the edge of the cake

Step 21

Decorate with sprinkles and place in the fridge to set for 1-2 hours before enjoying