Ube Cotton Sponge Cake

1. Preheat the oven to 150°C/ 300°F fan forced
2. Line the bottom of a 6-inch cake tin
3. In a medium-sized bowl whisk the egg yolks, milk, vegetable oil, cornstarch and ube extract together
4. Sift in the flour and whisk until just combined
5. In another bowl whip the egg whites until foamy
6. Add the sugar and whip at medium speed until stiff peaks
7. In three additions fold the meringue into the egg yolk mixture, being careful not to deflate the bubbles
8. Transfer the batter to the cake tin
9. Fill a larger baking tray with 1cm of boiling water and place the cake tin in the tray
10. Bake for 60 minutes, or until it springs back when touched
11. Once cooled run a knife around the edge of the cake tin and invert the pan
12. Wrap in cling wrap and place in the fridge until assembly

Ube Whipped Cream

1. Combine the cream, sugar, and ube extract in a large bowl and whisk until medium stiff peaks.
2. Reserve in the fridge until assembly

Assembly

1. Cut the cake into four equal layers
2. Place a cake layer on a turn table and spread over a  layer of cream
3. Top with another sheet of sponge
4. Repeat and cover with the remaining two layers of sponge
5. 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
6. Place the remaining cream in a piping bag fitted with a French star tip and pipe a border around the edge of the cake
7. Decorate with sprinkles and place in the fridge to set for 1-2 hours before enjoying