A soft and moist ube chiffon cake baked in a tube pan and iced with whipped cream cheese frosting.
Meanwhile, beat the egg yolks in a bowl until it is slightly thicker. Add the sugar and mix until incorporated. Add water, oil and ube flavoring and mix well.
To unmold cake, loosen sides and bottom with a knife. Using your hands, gently push the cake away and downwards from the sides of pan. Remove gently and invert to a serving plate.
Whip the cream cheese using a mixer until it soft and smooth. Set aside.
In a clean bowl of your mixer, add whipping cream and icing sugar. Whip until cream is wavy and slightly thick. Add the ube extract and continue to whip until firm peaks form. Gently fold cream to the whipped cream cheese. Spread on cake.