8 large eggs
100g White Sugar
85g Milk
40g Canola Oil
80g Colarom Ube
95g All Purpose Flour
8g Baking Powder
2g Cream of Tartar

Whisk 4 of the eggs with half of the white sugar. Add in the milk, canola oil and Colarom Ube. Fold in the sifted flour and baking powder. Make a meringue with the other 4 eggs, cream of tartar and the second half of the white sugar. Mix the batters together and bake at 170°C for 10 minutes.

240ml Cream
30g Powdered Sugar
15g Colarom Ube
1 Hydrated Gelatin sheet

With a stand mixer, whisk in the cream, powdered sugar and Colarom Ube. Melt the gelatin in the microwave and add it to the Chantilly.

75g Water
200g White Sugar
100g Egg Whites
40g Colarom Ube
400g Butter

Boil the water and sugar to 120°C and drizzle on top of the egg whites. Continue mixing until the bottom of the bowl is cool to touch. Add in the Colarom Ube and the butter one cube at a time.

500g Ube Filling & Topping Pipe and spread chantilly on top of chiffon cake. Put in chiller for few minutes to set. Spread the Ube Filling & Topping on  top of the Chantilly and gently roll the cake. Let set in the chiller. Finish by piping ube buttercream on top of the cake for decoration and dust with powdered sugar