• First, preheat your oven to 350F. Grease and flour an 8×3 round pan and set aside. Sift together all dry ingredients needed for the cake except for the sugar. Sift twice as possible, then set aside.
• Using an electric mixer on medium speed, cream the butter and sugar together until pale yellow. Set speed to low, add eggs one at a time and beat well until fluffy, then set aside.
• In a measuring cup, combine water, fresh milk and food color gel and mix well until well combined.
• Alternately, add dry and liquid ingredients into the batter mixture. Start with 1/3 part of dry ingredients and a half of the liquid. Beat and Scrape the sides of your mixing bowl. Repeat adding dry, then liquid and lastly end with dry and mix until well combined but do not over mix.
• Pour the batter into a prepared 8-inch round pan and bake for about 25-30 minutes or until inserted toothpick in the center comes out clean. Fire off, let your cake cool down completely on a wire rack.

To prepare the frosting:

• I’m using Frosty Whip Cream Powder. In a large mixing bowl, combine 1 box (200g) of Frosty whip cream powder and 200ml cold water, add a couple teaspoons of clear ube extract and whip until stiff peaks form.

  Divide whipped cream into two parts: 1/3 part for decorating and making borders (you can add yellow color gel if you want) and for the remaining whipped cream add violet food color gel and this will be used for icing your cake.

To assemble the cake:

• First, we need a cake board at least an inch larger than your cake. With a serrated knife, trim off the top of your cake to even the top and get rid the brown part and expose the beautiful violet sponge cake.
• Spread a little cream on the board, so our cake won’t slide if we ice them. Place the first layer of your cake. Edge the cake by piping it with whipped cream at least 1 inch high, this will prevent the filling from leaking out the sides.
• Spread the ube fudge evenly in the center and top with sweetened jackfruit. Top with another layer and ice the whole cake with the whipped cream.

  Use reserved yellow whipped cream to pipe big swirls on top edge of your cake and for the borders at the bottom.
• Decorate with fondant flowers on top of each swirl or you can put large fondant flowers at the center, or you can design it the way you prefer. (I add some jackfruit jelly hearts on this one, sorry guys, I was too lazy and forgot to take some photos on how I made them).
• Refrigerate the Cake for at least 2 hours before serving.