Ube Cake Batter

1. Preheat your oven to 350°F (175°C). Set your 9×13” cake pan aside, no need for greasing or lining.
2. In a small bowl, sift together all purpose flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, use an electric mixer to beat the large egg yolks with ½ cup (100 grams) of granulated sugar on medium-high speed until the mixture becomes pale and creamy, about 2 minutes.
4. Mix in the milk, vanilla extract and ube extract until combined.
5. Mix the dry ingredients into the egg mixture, mixing on low speed until just combined.
6. In a clean, large separate bowl, use an electric mixer to beat the cold large egg whites and lemon juice on high speed until soft peaks form. Gradually add the remaining ¼ cup (50 grams) granulated sugar, continuing to beat until stiff peaks form.
7. Gently fold in 1/3 of whipped egg whites into the cake batter using a rubber spatula. Ensure the mixture is well combined without deflating the egg whites, preserving the cake’s light texture. Stir in a “J” motion.
8. Pour this mixture back into the egg white bowl and fold until one colour in the same “J” motion.
9. Pour the batter into the 9×13 inch pan, spreading it evenly with a spatula.
10. Bake for 25-30 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. Cool completely in the pan on a wire rack.

Milk Soak

1. In a large bowl, whisk together the evaporated milk, sweetened condensed milk and until fully blended. Taste test this milk to make sure it is not too sweet, if too sweet add a little bit more milk.
2. Once the cake has cooled, use a fork to poke holes all over the surface.
3. Slowly pour the milk mixture over the cake, ensuring to distribute it evenly by pouring near the edges and all around. Allow the cake to absorb the milk soak for at least 1 hour, or refrigerate overnight for enhanced flavor infusion.

Top and serve

1. In a large bowl, beat the heavy whipping cream with powdered sugar and vanilla extract on medium-high speed until stiff peaks form.
2. Spread the whipped cream evenly onto the cake and smooth it out.
3. Evenly sprinkle the crushed oreos onto the whipped cream.
4. (Optional) Refrigerate the assembled cake for at least 1 hour to allow the whipped cream to set and the flavours to meld before serving.