Ube Cake

In a mixing bowl, combine the eggs and melted butter. Whisk until well combined. Add the ube condensed milk and vanilla extract, and mix until smooth.

In a separate bowl, sift together the all-purpose flour, baking powder, and salt to remove lumps.

Gradually add the sifted dry ingredients to the wet mixture, mixing until the batter is smooth and well-combined. Do not overmix.

Line the bottom of a baking pan with parchment paper. Pour the cake batter into the prepared pan. Tap the pan gently on the table to release any air bubbles.

Cover the baking pan tightly with aluminum foil to prevent water from dripping onto the cake. Place the pan in a preheated steamer with boiling water.

Steam the cake for 45 minutes, or until a toothpick inserted into the center comes out clean. Cooking time may vary depending on the thickness of the batter.

Once cooked, carefully remove the pan from the steamer. Let it cool slightly before inverting it onto a plate or cooling rack. Remove the parchment paper and allow the cake to cool completely.

In a saucepan, whisk the egg yolks. Add the ube condensed milk and mix well. Dissolve the cornstarch in the evaporated milk, ensuring there are no lumps, then add it to the condensed milk mixture.

Place the saucepan over low heat. Cook the mixture, stirring continuously, until it thickens and begins to boil slightly. Be careful not to burn the mixture.

Continue to cook and stir for about 10 minutes, or until the frosting reaches a thick, sticky consistency, similar to pudding. Use a spatula to scrape the sides and bottom of the pan.

Remove from heat. Stir in the vanilla extract and salt to balance the sweetness. Mix until well blended.

Let the frosting cool completely at room temperature. For a more stable consistency, chill the frosting in the refrigerator for at least 2 hours.

Once the cake and frosting are completely cool, spread the ube yema frosting evenly over the top of the ube cake.